Vegan pumpkin bread with maple frosting | Recipe Cart

Name: Vegan pumpkin bread with maple frosting | Recipe Cart
Total time: 75 min
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

getrecipecart.com

Vegan pumpkin bread is a delicious fall treat, fragrant with spices, studded with buttery pecans and topped with creamy maple frosting. Can be gluten-free.

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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