Frosted pumpkin bread [V, GF option]

Cinnamon-frosted vegan pumpkin bread from The Spoon + Shovel

Tis the season for all things pumpkin, and it’s no different in our house. October is a busy month for both of us, but I was hellbent on getting in some pumpkin goodies somehow. Pumpkin bread is pretty much a fall requirement, and with the addition of a cinnamon buttercream frosting, this recipe is a no-brainer (sorry, hungry zombies!)

1 C. pumpkin puree (make sure it's unspiced) 
¾ C. sugar
⅓ C. vegetable oil
1 t. vanilla
2 flax gel eggs, ~7 T. (recipe here)  OR  2 chia eggs (2 T. chia seeds + 5 T. water)
1 ½ C. flour (GF option here)
½ t. cinnamon
¼ t. clove
¼ t. nutmeg
¼ t. teaspoon baking powder
1 t. baking soda
½ t. salt
Cinnamon buttercream:
1 ½ C. powdered sugar, sifted
½ C. butter
½ t. vanilla extract
1 t. cinnamon
1 T. soy milk

Prep time: 20-25 min
Cook time: 45-60 min
Yield: 1 loaf

-Preheat oven to 350 F. 
-Combine the pumpkin, sugar, oil, vanilla and egg replacer (flax gel or chia, depending on desired texture). 
-In a separate bowl, combine the dry ingredients.
-Add dry ingredients to the pumpkin mixture. 
-Pour into a 9” loaf pan and bake for 45-60 min or until a toothpick inserted comes away clean. 
-For the buttercream, combine all ingredients with a hand or stand mixer.
-Once cool, frost with the buttercream.

Cinnamon-frosted vegan pumpkin bread from The Spoon + Shovel