Friday, June 6, 2014

Cinnamon Bread With Cream Cheese Icing

Not your average bread.
I yearned for warm cinnamon goodness. Cinnamon rolls would have been perfect, but there wasn't any more active yeast packets on hand. Simply out of the question. Although I'm quite certain vegans have other ways to make cinnamon rolls rise without yeast right? I haven't even attempted yet.
Cinnamon doughnuts for today's food based holiday- National Doughnut Day would have also been a great dessert. But alas no.
Since I had my lovely new bread pan to have fun times with- a little loaf of cinnamon bread sounded amazing. No raisins. No shredded carrots or other terrific veggie pairings joined with my favorite spice. Just hot, warm cinnamon bread covered in a captivating cream cheese icing. Almost tasted like a cinnamon roll. Almost.
Moist and soft, every knife full is heaven.
Yum. Yum. Yum.
Pleasant treat alongside a mug of almond milk or hot green tea.

Cinnamon Bread With Cream Cheese Icing Ingredients and Preparation

1 1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
pinch of salt
1/2 cup applesauce
1/2 cup coconut oil
2 teaspoon lemon juice
1 teaspoon vanilla
1 cup water (or dairy free milk)
1 teaspoon apple cider vinegar


1/2 cup vegan cream cheese (room temerature)
1 1/2- 2 cup powdered sugar
2 tablespoon coconut oil, melted
1 teaspoon vanilla 

Sift flour, baking soda, cinnamon, and salt together.
Separately mix applesauce, coconut oil, lemon juice, and vanilla.
Combine wet ingredients with dry.
Add water and apple cider vinegar.
Pour into pan, sprinkle additional cinnamon on top (for a great baked in taste and aromatic kitchen scent) and bake for 40-55 minutes- stick a knife or fork in the center if need be.
Whisk together icing ingredients.

Freshly baked bread that slipped from the pan with ease!
Before being iced.
Three generous slices twice iced and cinnamonized.
Ready to eat.

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