Indulge in the warm flavors of fall with this delightful vegan pumpkin bread topped with a luscious maple cashew frosting. Perfect for breakfast, dessert, or a cozy snack!
Ingredients: 1 3/4 cups all-purpose flour. 1 cup pumpkin puree. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1 teaspoon baking soda. 1 teaspoon baking powder. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Pinch of salt. 1 cup raw cashews, soaked overnight. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1/4 cup almond milk. 1 teaspoon vanilla extract.
Instructions: Preheat the oven to 350F 175C. Grease a loaf pan with coconut oil or line it with parchment paper. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and almond milk until well combined. Add the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt to the wet ingredients. Mix until just combined. Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. While the bread is baking, prepare the maple cashew frosting. In a food processor or high-speed blender, combine the soaked cashews, maple syrup, melted coconut oil, almond milk, and vanilla extract. Blend until smooth and creamy. Once the bread has cooled completely, spread the maple cashew frosting over the top. Slice and serve the vegan pumpkin bread with maple cashew frosting.
Prep Time: 15 minutes
Cook Time: 50 minutes
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