The Best Vegan Pumpkin Bread You'll Ever Eat

SusanMeier WFPB

Nicole

subheading: Pumpkin Bread Ingredients:

¼ cup 2 TBSP (~90 mL) aquafaba

¼ cup (60 mL) oat milk, or unsweetened plant-based milk of choice

1 tablespoon apple cider vinegar

⅓ cup (75 to 80 mL) sunflower oil, or any neutral-flavored oil

1 cup 2 TBSP (170g) organic brown sugar, loosely packed

1 15-ounce (425g) can pumpkin puree (I recommend not using organic canned pumpkin)*

2 tablespoons maple syrup

1 teaspoon pure vanilla extract

2 cups (240g) all-purpose flour, spooned and leveled (see “Tips” section above)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon fine sea salt

subheading: Homemade Pumpkin Spice:

2 teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon freshly grated nutmeg

¼ teaspoon ground allspice

¾ teaspoon ground cloves

subheading: Optional Toppings:

Vegan Cream Cheese Icing

Maple Tahini Icing

Pepitas (or finely chopped pistachios)

subheading: Cream Cheese Icing (optional):

4 tablespoons (56g) vegan butter, softened at room temperature

2 ounces (56g) vegan cream cheese**, softened at room temperature

1 cup 2 TBSP (135g) organic powdered sugar, sifted

½ teaspoon pure vanilla extract

Pinch of sea salt

½ tablespoon freshly squeezed lemon juice

subheading: Maple Tahini Icing (optional):

1 cup (120g) organic powdered sugar

2 tablespoons good-quality tahini***

3 tablespoons oat milk, or unsweetened plant-based milk of choice

1 teaspoon pure maple syrup

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