Pumpkin Cream Cheese Bread

I love pumpkin, it is the only good thing about fall.  Okay the leaves are pretty but I do not like cold weather, but pumpkin being in season almost makes up for it! 


Ingredients:

• 3 cups flower

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 6 tsp egg replacer

• 12 tbsp water (mix with egg replacer and let sit)
• 1/2 cup vegetable oil 

• 1 tsp vanilla

• 1 tsp cinnamon 

• 1/2 tsp fresh ground cloves

• 1 1/4 cups pumpkin
For the glaze:

• 1/4 cup vegan cream cheese

• 1/4 cup water

• 1/2 cup confectioners sugar 
Directions:
Mix the flour, baking soda, baking powder, salt, cinnamon and cloves in a large mixing bowl or with a stand mixer.  Add the egg replacer and oil mix for about 30 to 40 seconds.  And the pumpkin and mix approximately 1 to 2 minutes.  Split the bread mixture between two greased and floured bread pans.  Next take the vegan cream cheese and the water and microwave for 20 to 30 seconds.  You want the water and the cream cheese to mix well.  Whisk the confectioners sugar in it to the cream cheese and water mix.  Take the mixture and pour over bread loves, with a knife poke the mixture down and if desired swirl it around the top.  Bake at 350 for 45 to 50 minutes.

Yum and done!