A little Dulce de Leche can make any buttercream or white frosting taste amazing. Like way too amazing! The pumpkin bread is vegan-friendly, the frosting is not.
Pumpkin Bread
Ingredients:
- 1¾ cups all-purpose flour
- 2 tsp ground cinnamon
- 1½ tsp pumpkin pie spice blend
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 Tbsp Ener-G Egg Replacer
- ¼ cup warm water
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup unsweetened coconut milk beverage
- 2 Tbsp sunflower or similar oil
- 1 tsp pure vanilla extract
- 15-ounce can pumpkin puree
Frosting:
- ¼ cup Dulce de Leche or caramel sauce
- Course sea salt, to taste
- 1 batch homemade frosting (enough for 12 cupcakes) or 1 tub commercial frosting, in buttercream or white
Directions:
Preheat oven to 350°, lightly oil a 9×5 non-stick bread pan.
In a medium mixing bowl, whisk together flour, cinnamon, pie spice, baking powder, baking soda and salt.
In a large bowl, whisk Ener-g into warm water, let sit for 5 minutes. Whisk in brown and granulated sugars. Whisk in milk, oil, vanilla, and pumpkin.
Add flour mixture, whisk until smooth. Scrape into prepared loaf pan.
Bake for 1 hour, and a toothpick inserted in the middle comes out clean. Let cool 10 minutes, gently turn out onto a cooling rack. Let cool fully before frosting.
Frosting:
Stir in caramel sauce in frosting. Add salt by tiny pinches, stirring in, and tasting before adding more.
Note:
If wanting to use eggs, use two large eggs for the Ener-G and warm water.