Serves: 4 to 6
Ingredients
For the bread:- 2 15-ounce cans pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup applesauce, preferably unsweetened
- 3 1/2 cups flour
- 1 cup granulated sugar
- 2 cups brown sugar (reduce by 1/4 cup if using sweetened applesauce)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/2 cup bananas
For the drizzle:
- 1/2 cup vegan butter
- 1 1/4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease two 9x5 loaf pans.
- In a large bowl, beat together the pumpkin, oil, and applesauce until well combined with an electric mixer.
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, baking powder, salt, ginger, and cloves.
- Slowly mix the dry ingredients into the wet until combined.
- Beat in the bananas, quarter cup at a time, until well combined.
- Pour batter evenly between the two pans. Bake for 50 minutes or until a tester comes out clean.
- Cool for 5 minutes before removing from the pan to a wire rack. Cool completely.
- While the bread is cooling, add the butter to a small sauce pan over medium heat and let melt.
- Once melted, continue cooking, whisking often, until the butter foams.
- When the butter begins foaming, whisk constantly until the butter turns a deep golden shade.
- Remove from the heat and whisk in the powdered sugar.
- Drizzle over the bread.
- Enjoy!
