This easy pumpkin bread recipe only requires one bowl and a hand full of simple ingredients. Topped with a maple cashew frosting, this moist pumpkin bread recipe is the BEST!
Preheat oven to 325 degrees Fahrenheit.
Make the flax egg by mixing ground flaxseed with water in a small bowl and placing in the fridge.
In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, seasonings, and brown sugar.
Remove flax egg from the fridge and add to dry ingredients.
Add melted coconut oil, maple syrup, and canned pumpkin. Mix until batter is just mixed. The batter will be stiff. If the batter is too stiff, meaning very dry, you can add 2-3 Tablespoons of almond milk.
Stir in chopped walnuts (or any other add-ins like chocolate chips or raisins). All optional!
Spread evenly into greased loaf pan. Sprinkle top with pepitas (optional)
Bake for 60-70 minutes until thoroughly baked. Check by inserting a toothpick in the center and it comes out clean.
Remove from oven and let cool for at least 10 minutes before handling.
Place cashews in a bowl and cover with water. Soak cashews for at least 4 hours.
Drain cashews and add to blender. Add remaining ingredients and blend until completely smooth. Add more almond milk if consistency is too thick. If frosting is too thin, try adding a small amount of flour to thicken it up.
Once the pumpkin bread is cooled, frost loaf. Top with pepitas or chopped walnuts (optional).
Use the leftover canned pumpkin for smoothies or overnight oats
If there is leftover frosting, you can store in the freezer for up to 4 months