Pumpkin Bread with Maple Tahini Icing
Ingredients
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp each: ground ginger, nutmeg & allspice
- Pinch of cloves
- 1/4 cup sunflower oil or melted coconut oil
- 1/3 cup each: organic cane sugar & brown sugar
- 1/2 cup almond milk
- 1.5 TBSP ground flaxseed meal
- 1.5 tsp vanilla
- 1 15-ounce can pumpkin puree
Maple tahini icing
- 1 cup organic powdered sugar
- 2 TBSP tahini
- 3 TBSP almond milk
- 1 tsp maple syrup
Preparation
Grease a loaf pan and preheat oven to 350F/175 C.
Whisk the dry ingredients in a medium bowl.
Whisk the oil, sugar, & brown sugar in a large bowl.
Add to it the almond milk, flax meal, & vanilla until well combined.
Gently stir dry ingredients into wet ingredients until just combined, then fold in pumpkin with a rubber spatula.
Pour batter into loaf pan & bake for 50-60 minutes until a toothpick comes out mostly clean.
For the icing, whisk all ingredients until smooth and thick but pourable.
Pour icing over pumpkin bread once cooled.
