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Pumpkin Bread with Cashew Cream Icing

Healthy pumpkin cake with a delicious, creamy cashew icing that is the perfect autumn dessert. This cake is moist, soft and full of the traditional pumpkin spice flavors, a great addition to your Thanksgiving spread. This recipes is plant-based, oil-free, refined sugar-free, and made with whole wheat flour.

Course Breakfast, Dessert
Cuisine Plant-Based, Vegan
Keyword breakfast, dessert
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 4 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbs cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 4 bananas
  • 1 cup almond milk
  • 1 can pumpkin puree
  • 1/2 cup maple syrup
  • 4 tbs peanut butter
  • 4 tbs apple cider vinegar

Cashew Cream Icing

  • 1 1/2 cup raw cashews
  • 10 oz dates
  • 2 tsp vanilla extract
  • 2 tsp almond extract

Instructions

  1. Preheat oven to 375°F. Cover a cake pan or baking pan with parchment paper. Set aside.

  2. In a medium sized mixing bowl, whisk together whole wheat flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.

  3. Using a stand or hand mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth. 

  4. In the same mixing bowl add pumpkin puree, maple syrup, apple cider vinegar, almond milk and peanut butter. Mix on low until everything is combined.

  5. Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the bread batter.

  6. Transfer the batter to cake pan or baking pan.

  7. Make cashew cream icing. See instructions below.

  8. Bake for 40 minutes. Insert a toothpick into the center to make sure the cake is cooked thoroughly. *Removing the cake from the oven before it is completely baked will cause the center to sink.*

  9. Allow the pumpkin cake to fully cool adding icing. 

Cashew Cream Icing

  1. Add all ingredients to a Vitamix or high power blender. Add just enough water to barely cover ingredients, you don't want too much liquid. Let soak until cake is finished cooking.

  2. Once the cake is finished baking, blend on high until smooth and creamy.

  3. Add to top of pumpkin cake.