Tuesday, October 4, 2011
Day Four: Pumpkin Bread
I took it easy last night and made pumpkin bread from a mix. A lot of mixes from Trader Joe's are vegan -- they call for you to add eggs, water, and oil to the mixture. If you use Ener-G Egg Replacer in place of the eggs, it comes out just as well. I think if I make this again, I will make a ginger cream cheese glaze to put on top.
Ginger Cream Cheese GlazeThis is the cream cheese frosting from the zucchini cinnamon rolls that Jes from Eating Appalacia posted on her old blog, Cupcake Punk. The only change I made was to add 1 teaspoon of ground ginger.
About 3/8 (3 oz) of a container of Tofutti Better Than Cream Cheese
1/4 c Earth Balance margarine, softened
1 1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp ground ginger
1/8 tsp salt
Directions: Beat all ingredients together and put on top of cooled pumpkin bread or muffins.