Pumkin Bread with Cashew Cream Frosting
VEGAN GLUTEN FREE PUMPKIN BREAD WITH CASHEW CREAM FROSTING
One 16 Oz can Pumpkin Spice mix, 2 Cups gluten free flour (I like the Bob's Red Mill), 1 Cup oatmeal flour, 1 Cup sugar, 3 tbsp. soaked flax seed, 1 Cup coconu oil, 1 tsp. baking soda, ½ tsp. baking powder, 1 tsp. salt, dash of ground: cinnamon, nutmeg, cloves; 1 C golden seedless raisins (optional).
Frosting ingredients: 1 ½ Cup overnight soaked cashew, 3 tbsp. maple syrup, 2 tbsp. almond milk. Spices to taste.
Mix all ingredients except the topping ones in a bowl, then pour batter into a well-greased loaf pan.
Bake in a 350° F oven for about 50-55 min. In the meantime whip all topping ingredients, and later glaze the cool pumpkin bread.
Doesn't get any easier than this. Enjoy!