Vegan pumpkin bread with maple frosting | Recipe Cart | Recipe Cart

Ingredients

• ¼ cup coconut cream (from a tin of full fat coconut milk, I use this brand)
• 4 tbsp maple syrup, adjust to taste
• 3 tbsp lemon juice
• 2 tsp vanilla essence
• 225 g / 1½ cups cashews, soaked overnight or in boiling water for 1 hr
• 300 ml / 1¼ cups pumpkin puree*
• 60 ml / ¼ cup mild tasting oil (if using coconut oil, melted)
• 80 ml / 1/3 cup almond milk (or other thin plant milk)
• 175 g / ¾ cup + 2 tbsp coconut sugar or demerara sugar**
• 2 tsp lemon / lime juice (or white wine vinegar)
• 225 g / 1¾ cups + 1 tbsp all purpose white flour, GF cake flour mix or buckwheat flour, sifted
• 1¼ tsp baking powder
• 1 tsp baking soda
• 1½ tsp cinnamon
• 1 tsp ginger
• ½ tsp nutmeg
• ½ tsp allspice
• ¼ tsp cloves
• 5 green cardamom pods, seeds crushed
• 150 g / 5 oz pecans, chopped coarsely