115g(½ cup)canola oil,or other light tasting vegetable oil
20g(2 tbsp)ground flax seeds, or chia seeds
80g(⅓ cup) bourbon
200g(1 cup )white granulated sugar
160g(⅔ cup)dark brown sugar, packed
300g(2 ½ cup) all-purpose flour
1 ½tspbaking powder
1 tsp(6g)fine sea salt
¼tspnutmeg, freshly grated
33g(3 tbsp)vegan cream cheese, I use “President’s Choice”
45g(3 tbsp)vegan butter, I use Becel plant-based bricks
132g(1 cup)powdered or icing sugar, sifted
½ tspclear vanilla extract, or ¼ tsp vanilla bean paste
Start by preheating your oven at 350°F (180°C).
In a large mixing bowl, whisk together all the wet ingredients together until smooth.
Sift together the dry ingredients, add to the bowl with the wet ingredients and mix until everything is just incorporated and smooth. Do not overmix.
Grease a 10.4x2.8 inch (26 x 7cm) loaf pan ,or 2 smaller loaf pans (see notes). Pour the batter into the prepared loaf pan, smooth out the top with a small offset spatula and score a long line on the top of the cake where you want the cake to “open” during baking.
Cook the pumpkin loaf cake for 45 minutes to 1h, or until a toothpick inserted in the middle comes out clean. Let the cake cool down in the pan before releasing it.
Whip together with a handheld mixer, or stand mixer, the cold cream cheese and cold vegan butter until the mixture is homogenous and creamy.
Add the powdered sugar and vanilla and continue whipping until creamy and smooth. Adjust the amount of icing sugar to your preferred icing consistency.
Add the icing to the top of the pumpkin loaf cake and make swirls back and forth with the back of a small offset spatula or the back of a spoon. Enjoy!
Your loaf pan should be able to hold 7 cups of water in it. If not, cook in 2 smaller loaf pans.
Keep in the refrigerator for up to 5 days, or freeze wrapped in plastic wrap without icing for up to 6 months, and add icing right before serving.
Vegan Bourbon Pumpkin Bread with Cream Cheese icing https://berrybaker.com/bourbon-pumpkin-bread-cream-cheese-icing/ October 7, 2020