|
|
Ingredients
- 1 can condensed tomato soup
- 1 1/2C self-rising flour
- 1 tsp baking soda
- 1/2C chopped pecans (or walnuts or whatever. I subbed in pecans for raisins, yech.)
- 1C white sugar (although I bet brown sugar or sucanat would be REALLY good)
- 1 egg (veganize with 1/4c applesauce + 1/2 tsp baking powder, which will enhance the flavor too!)
- 1/3C butter
- 3/4 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
|
|
Directions
1) Combine tomato soup and baking soda in a bowl and let stand.
2) Cream together sugar, egg (replacer), butter and spices. Mix in tomato soup, then the flour. Fold in nuts and pour the batter in greased and lightly floured pan. (I used 8 mini-loaf pans, and they were awesome! You could probably also use muffin tins, a 13x9x2 or a bundt pan)
3) Bake in 350F degree oven until it tests done (the whole clean toothpick thing). Cool and top with cream cheese icing.
4) Salivate uncontrollably until you get them down your gullet.
5) Enjoy!
--------------------------------------
Cream Cheese Icing:
--------------------------------------
8 oz (vegan) cream cheese
1/4c butter, softened
1c sifted confectioner's sugar
3/4 tsp vanilla
2 heaped TB (vegan) sour cream
1) Cream together cheese and butter until creamy. Mix in vanilla, then the sugar. Store in fridge after use.
|
