Vegan Pumpkin Bread

Preheat the oven to 350°F/175°C. Arrange a rack in the middle or bottom third of the oven. Line a 9x5-inch [loaf] (23x13 cm) with parchment paper, letting the excess hang over the long sides to form a sling.

Make the "buttermilk": Stir the apple cider vinegar (1 tbsp) into the oat milk (0.25 cup) and set aside for a few minutes.

Pour the aquafaba (0.25 cup) into a small bowl. Using a handheld electric mixer, whip the [aquafaba] on medium speed for 45 seconds, or until uniformly foamy. Start 1m timer

In a large mixing bowl, add the + 2 tbsp organic brown sugar (1 cup) and sunflower oil (0.33 cup). Mix using the electric mixer or a whisk until well combined. Add the whipped [aquafaba] and mix until well incorporated. Add in the “buttermilk,” pumpkin puree (1 can), maple syrup (2 tbsp), and pure vanilla extract (1 tsp). Mix until smooth and the ingredients are very well incorporated (this is important so you don't overmix).

In a medium bowl, combine the all-purpose flour (2 cups), baking soda (1 tsp), baking powder (0.5 tsp), fine sea salt (0.5 tsp), ground cinnamon (2 tsp), ground cloves (1 tsp), ground ginger (0.75 tsp), ground allspice (0.25 tsp), and freshly grated nutmeg (0.5 tsp). Whisk well to ensure the leaveners and spices are evenly distributed.

Add the dry ingredients to the wet ingredients and gently stir using a silicone spatula or wooden spoon until just barely combined and no flour pockets remain, then stop mixing! The batter doesn’t need to be totally smooth—some lumps are normal. It should be quite thick and almost fluffy at this point.

Pour the batter into the prepared [loaf] and smooth out the top.

Bake for 55 to 60 minutes, or until a toothpick inserted into the top sides of the cake comes out mostly clean with just a few moist crumbs. I like to check the bread at 53-55 minute mark. To test if it's done, insert a toothpick downwards at an angle (not just straight down). If the toothpick has batter that is a bit gooey, bake for 5-10 more minutes. If you’re worried about the top browning too much, loosely tent the pan with foil. Start 55m timer

Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the [bread] from the pan and cool on the rack for at least 30 minutes before serving. Serve plain, or with the Cream Cheese Icing or the Maple Tahini Icing and scatter with pepitas (1 handful). See Note 5 for storage instructions.

Cream Cheese Icing (optional): To a medium mixing bowl, add the vegan butter (4 tbsp). Beat on low speed with an electric hand mixer until smooth. Add the vegan cream cheese (2 oz) and beat until well incorporated and creamy. Add half of the + 2 tbsp organic powdered sugar (1 cup), mix on low speed to combine, and then add the rest of the [organic powdered sugar]. Mix until well combined and fluffy, scraping down the sides as you go. Add the pure vanilla extract (0.5 tsp), [pinch sea salt], and freshly squeezed lemon juice (0.5 tbsp) and mix until smooth. If too thick, add a splash of [plant milk]. If too thin, briefly refrigerate.

Maple Tahini Icing (optional, see Note 6): Sift the organic powdered sugar (1 cup) into a large bowl (sifting gets rid of the lumps in the [sugar]). Add in the tahini (2 tbsp), oat milk (3 tbsp), and pure maple syrup (1 tsp). Whisk to combine until the icing is thick but pourable. If too thin, add more [sugar]. If too thick, add more [oat milk]. Pour icing ONLY on the amount of [bread] you plan to eat (or serve it on the side).