Best Pumpkin Bread with Maple Tahini Icing

Best Pumpkin Bread with Maple Tahini Icing

Pumpkin Bread with Maple Tahini Icing

Ingredients 

2 cups all-purpose flour


1 1/2 teaspoons aluminum-free leaven


¼ teaspoon bicarbonate of soda


½ teaspoon fine sea salt


1 teaspoon cinnamon


1/2 teaspoon ginger


1/2 teaspoon nutmeg


1/2 teaspoon allspice


Pinch of cloves

1/4 cup sunflower-seed oil or melted copra oil


1/3 cup organic cane sugar


1/3 cup organic sugar


1/2 cup almond milk or other nondairy milk, at temperature


1 1/2 tablespoons ground flaxseed meal


1 1/2 teaspoons pure vanilla


1 15-ounce can pumpkin purée


TAHINI MAPLE GLAZE

1 cup organic granulated sugar


2 tablespoons tahini


3 tablespoons almond milk


1 teaspoon pure syrup


Directions 

1. Preheat the oven to 350º (or 175ºC). Grease an 9x5 loaf pan with oil or cooking spray and sprinkle with a spoon of flour. Shake to evenly distribute the flour and set the pan aside. Alternatively, you'll line the pan with parchment paper.


2. during a medium bowl, whisk together the flour, leaven , bicarbonate of soda , salt, cinnamon, ginger, nutmeg, allspice, and cloves.


3. during a large bowl, whisk the oil, cane sugar, and sugar until incorporated. Then add the almond milk, flaxseed meal, and vanilla until well combined.


4. Gently stir together the dry ingredients into the wet ingredients with a wooden spoon or rubber spatula until just combined, taking care to not over-mix. Fold within the pumpkin purée with a rubber spatula.


5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick inserted within the center comes out mostly clean. Allow the bread to chill slightly before pouring on the Maple Tahini Glaze.


6. For the Tahini Maple Glaze, mix all of the ingredients during a small bowl and whisk to mix until you've got a thick but slightly runny glaze. If the glaze is just too thin, add more granulated sugar . If it's too thick, add more milk.