Apple Cruller Loaf

Preheat oven to 350°F (175°C) and grease a loaf pan. In a mixing bowl, use a hand mixer to beat together the melted and cooled vegan butter, almond milk, and vanilla extract until smooth. Stir through the dry pancake mix and fold until a thick batter forms. You may need to add a bit more almond milk depending on the specific pancake mix you use, as some absorb more liquid than others. Transfer the batter to the prepared loaf pan. Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let the loaf cool completely before icing. For the maple cream cheese icing, whisk together 1 cup powdered sugar, 2 tablespoons softened vegan cream cheese, and 1 tablespoon maple syrup until smooth. Drizzle or spread over the cooled loaf.