A spiced dessert bread, great for the holidays!
- 2 prepared Ener-G Egg Replacer eggs
- ½ c mashed fruit (applesauce, banana, etc.)
- 1 can (15 oz) solid-pack pumpkin
- 1 ½ c agave nectar or maple syrup
- ½ c Earth Balance Buttersticks, melted
- ½ c plain vegan yogurt
- 1 c wheat germ
- 3 c all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp salt
- ¼ tsp ground cloves
- ¾ c confectioners' sugar
- 2 tsp non-dairy milk
- ¼ tsp vanilla extract
In a large bowl, beat Egg Replacer eggs and mashed fruit. Stir in the pumpkin, agave or syrup, butter, and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10" fluted tube pan with nonstick cooking spray and dust with flour; add batter.
Bake at 350°F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.