Vegan Pumpkin Bread with a Salted Maple Glaze

It's October, so bring on the pumpkin! You can't go wrong with some pumpkin bread to snack on this season, especially one that comes with a salted maple glaze.

RECIPE

Makes 1 large (long) loaf or 2 small/medium loaves

Ingredients

Pumpkin Loaf

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cloves

• 1/2 teaspoon salt

• 3/4 cups vegan butter, softened

• 1 cup cane sugar

• 1/2 cup brown sugar (loosely packed)

• 6 tablespoons JUST Egg or 2 flax eggs (one flax egg = 1 tablespoon ground flax mixed with 3 tablespoons water)

• 1 15-oz (425 g) can pumpkin puree

• 1 teaspoon vanilla extract

Salted Maple Glaze

• 1 1/2 cups powdered sugar

• 3 tablespoons almond milk (or other plant milk)

• 1 tablespoon maple syrup

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon sea salt

Instructions

1. Preheat the oven to 325°F (160°C) and set an oven rack in the middle.

2. In a bowl, combine all dry ingredients except for the sugar.

3. In a separate bowl, whisk together both the sugars and wet ingredients until well combined.

4. Add the dry ingredients to the wet ingredients and mix.

5. Grease 1 long or 2 small/medium loaf pans with a little vegan butter.

6. Fill the loaf pan (about 1/2 - 3/4 the way full) and bake for 1 hour, or until a toothpick inserted into the center comes out without raw batter. Let cool in the pan for about 5-10 minutes, then place the loaf onto a wire rack to cool completely.

7. In a small bowl, mix together all of the glaze ingredients.

8. Once the loaf is cooled, drizzle on the glaze. Top with some pumpkin seeds if you'd like (while the glaze is still wet, before it hardens!)