Pumpkin Bread (Vegan and Oil Free)

Ingredients

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1 cup canned pumpkin
• 1/2 cup non-dairy milk or water
• 1/2 cup date syrup
• 1 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 cup raisins or dried cranberries, optional
• 1/2 cup chopped walnuts or pecans, optional

For the Icing (optional):
• 1/2 cup raw cashews
• 1/2 cup water
• 1/4 cup date sugar

Instructions

• Preheat oven to 350 degrees.
• 2. Combine all dry ingredients in a large mixing bowl. Set aside.
• 3. Whisk together all wet ingredients in a medium mixing bowl.
• 4. Pour wet mixture into dry mixture and fold until blended. The consistency of canned pumpkin varies, so if the batter is too thick, add 2 tbsp more water. Add raisins and/or nuts, if desired.
• 5. Pour batter into a loaf pan or 4 mini loaf pans lined with parchment paper.
• 6. Bake for 30 minutes, or until toothpick inserted in the middle comes out clean.
• 7. Let cool.
• 8. For optional icing, combine cashews, water, and date sugar in a blender and blend until completely smooth.
• 9. Chill until firm.

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