The Best Vegan Pumpkin Bread You'll Ever Eat

Discover The Best Vegan Pumpkin Bread You'll Ever Eat. Review the available recipe details and open the credited original source for the complete preparation method.

• 1/4 cup + 2 TBSP (90g) aquafaba ↔ Replace
• 1/4 cup (60 mL) oat milk, (or unsweetened plant-based milk of choice) ↔ Replace
• 1 tablespoon apple cider vinegar ↔ Replace
• 1/3 cup (75g) sunflower oil, (or any neutral-flavored oil ) ↔ Replace
• 1 cup + 2 TBSP (170g) organic brown sugar, loosely packed ↔ Replace
• 1 15-ounce (425g) can pumpkin puree ((ideally NOT organic pumpkin, see Note 1)) ↔ Replace
• 2 tablespoons maple syrup ↔ Replace
• 1 teaspoon pure vanilla extract ↔ Replace
• 2 cups (250g) all-purpose flour, (spooned and leveled ) ↔ Replace
• 1 teaspoon baking soda ↔ Replace
• 1/2 teaspoon baking powder ↔ Replace
• 1/2 teaspoon fine sea salt ↔ Replace
• 2 teaspoons ground cinnamon ↔ Replace
• 1 teaspoon ground cloves ((see Note 2)) ↔ Replace
• 3/4 teaspoon ground ginger ↔ Replace
• 1/4 teaspoon ground allspice ↔ Replace
• 1/2 teaspoon freshly grated nutmeg ((see Note 3)) ↔ Replace
• 1 handful pepitas ((optional, for topping) ) ↔ Replace
• 4 tablespoons (56g) vegan butter, (softened at room temp) ↔ Replace
• 2 ounces (56g) vegan cream cheese, (softened at room temp (see Note 4)) ↔ Replace
• 1 cup + 2 TBSP (135g) organic powdered sugar, (sifted) ↔ Replace
• 1/2 teaspoon pure vanilla extract ↔ Replace
• Pinch of sea salt ↔ Replace
• 1/2 tablespoon freshly squeezed lemon juice ↔ Replace
• 1 cup (120g) organic powdered sugar ↔ Replace
• 2 tablespoons good-quality tahini ↔ Replace
• 3 tablespoons oat milk, (or unsweetened plant-based milk of choice) ↔ Replace
• 1 teaspoon pure maple syrup ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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