• Prep: Preheat the oven to 350°F/175°C. Arrange a rack in the middle of the oven. Line a 9x5-inch loaf pan (23x13 cm)* with parchment paper, letting the excess hang over the long sides.

  *Do not use a smaller loaf pan, or it may not fully bake through.
• Measure out the pumpkin puree in a bowl and set aside.
• Mix the dry ingredients: In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, allspice, and nutmeg. Whisk well to ensure the leaveners and spices are evenly distributed.
• Mix the sugar and oil: In a large bowl, add the brown sugar and oil. Using a handheld electric mixer, start mixing on low then medium, until the sugar is moistened by the oil and there are no large clumps.
• Whip the aquafaba: Add the aquafaba to a small bowl. Wipe off the beaters. On medium speed, whip the aquafaba for 45 seconds, rotating the bowl as you go to get the bottom, or until uniformly foamy and pale in color.

  Add the whipped aquafaba to the sugar-oil mixture and beat on medium speed until well incorporated.
• Finish the liquid ingredients: If the pumpkin puree has released any water, strain it in a fine-mesh sieve. Shake the bottle of apple cider vinegar.

  Add the pumpkin puree, vinegar, maple syrup, and vanilla to the liquid ingredients. Beat on medium speed until completely smooth with no streaks.
• Combine: Add the dry ingredients to the wet. Use a silicone spatula or wooden spoon to gently fold just until combined and no flour pockets remain, then stop mixing. The batter will be quite thick at this point.
• Bake: Pour the batter into the pan and smooth the top. Bake for 53 to 57 minutes, or until done using one of these methods:

  Method 1 for checking doneness: Bake until an instant-read thermometer inserted in the center reads 207 to 210ºF (97 to 99ºC).

  Method 2 for checking doneness: Insert a toothpick downwards but at an angle. It should come out clean or with just a touch of slightly moist crumbs.

  NOTE: If the top is browning but the interior is not baked through / has gooey batter on a toothpick, loosely tent the pan with aluminum foil and continue baking.
• Cool: Cool in the pan for 10 minutes, then lift the bread out using the parchment paper handles.

  Carefully peel the parchment off the bottom and sides. Cool on the rack for 1 hour.
• Serve plain or spread on the Cream Cheese Icing. Scatter with handful of pepitas. See the FAQ section for storage instructions.

Vegan Cream Cheese Icing (optional)

• To a medium mixing bowl, add the softened butter. Beat on low speed with an electric hand mixer until smooth.

  Add the softened cream cheese and beat until well incorporated and creamy (but don't overbeat or it gets runny).
• Add half of the powdered sugar, mix on low speed to combine, and then add the rest of the sugar.

  Mix until well combined and fluffy, scraping down the sides as you go. Add the vanilla, salt, and lemon juice and mix until smooth. If too thin, briefly refrigerate.