The Best Vegan Pumpkin Bread You'll Ever Eat

Bahan-bahan (10 porsi)

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