This is the BEST vegan pumpkin bread you’ll try! It’s incredibly moist and tender, uses simple ingredients, and features a homemade pumpkin spice blend that takes the flavor over the top. A must make during pumpkin season!
– Aquafaba – Oat milk – Apple cider vinegar – Sunflower oil – Organic brown sugar – Pumpkin puree – Maple syrup – Pure vanilla extract – All-purpose flour, – Baking soda – Baking powder – Fine sea salt – Ground cinnamon – Ground cloves – Ground ginger – Ground allspice – Grated nutmeg – Vegan butter – Vegan cream cheese – Organic powdered sugar – Pure vanilla extract
In a large bowl, mix the brown sugar and oil using a hand mixer until well combined. Add your lightly whipped aquafaba to the brown sugar mixture. Mix until the aquafaba is well incorporated.
Add the dry ingredients to the wet ingredients. Use a silicone spatula to gently fold the ingredients into each other. Mix just until the flour pockets are gone, then stop mixing. The batter should be somewhat lumpy and thick.
Pour the batter into a lined 9×5” (23×13 cm) loaf pan and smooth out the top with the spatula. Bake at 350ºF/1765ºC for 55 to 60 minutes. Transfer to a wire rack for 10 minutes. Using the parchment paper handles, remove the bread from the pan and cool on the wire rack for 30 minutes before slicing.