Spiced Pumpkin Bread with Maple Vanilla Icing
Prepare yourselves: the weathers getting cooler and it's about to get all kinds of pumpkin up in here. After walking the aisles of Trader Joe's last week and seeing pumpkin-themed snacks EVERYWHERE, I was inspired. Last year at this time I was so sick of pumpkin. I'm not even sure we posted one pumpkin recipe on this site last fall. Lame, right?
This year, lucky (or maybe unlucky?) for you, I've jumped back on the pumpkin bandwagon. HARD. The next couple of weeks will be filled with pumpkin treats both sweet and savory...but mostly sweet. I promise not to overdo it. And I promise you will find at least one pumpkin goodie to love. In fact, we're calling it 'GREAT PUMPKIN WEEK' here this week. Use the handy pumpkin on the homepage sidebar to explore ALL of our pumpkin-filled recipes! Now, let's BAKE!
Spiced Pumpkin Bread
1- 15 oz. can pumpkin purée (about 1.5 cups)
1/3 cup softened coconut oil
1/2 cup organic sugar
1/2 cup non-dairy milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 cups whole wheat OR gluten-free flour blend
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
Maple Vanilla Icing
1.5 cups raw cashews, soaked
3 tablespoons maple syrup
1.5 teaspoons vanilla extract
1/4 - 1/3 cup water
Preheat oven to 350 degrees. In a large mixing bowl, combine coconut oil, sugar, milk, vanilla, & vinegar. Let sit for 3-5 minutes. While you wait, grab a second mixing bowl & combine the flour, baking soda, baking powder, salt, cinnamon, and ginger.
Once the wet ingredients are ready (slightly bubbly), slowly add in the dry ingredients and stir to combine. Once the two are completely combined and a batter has formed, add the pumpkin purée. Stir to combine.
Pour batter into a greased, lined or non-stick loaf pan. [We used a non-stick pan with a little parchment paper, for easy removal.] Bake for 45-60 minutes, depending on your oven. Bread is finished when a toothpick comes clean. Remove from the oven and let cool at least 30 minutes before transferring to a wire cooling rack.
While bread cools, whip us icing by combining soaked cashews, maple syrup, vanilla, and water in a food processor or high speed blender. Fill a piping bag or ziploc bag with a corner cut off with icing mixture and pipe icing over cooled loaf. Loaf lasts well on the counter or in the fridge for about a week, or can be frozen indefinitely. Enjoy!