Pumpkin Bread with Maple Tahini Icing
2 cups all-purpose flour
1 1/2 teaspoons aluminum-free baking powder
¼ teaspoon baking 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 oil or melted coconut oil
1/3 cup organic cane sugar
1/3 cup organic brown sugar
1/2 cup almond milk or other nondairy milk, at room temperature
1 1/2 tablespoons ground flaxseed meal
1 1/2 teaspoons pure vanilla extract
1 15-ounce can pumpkin purée
Tahini Maple Glaze
1 cup organic powdered sugar
2 tablespoons tahini
3 tablespoons almond milk
1 teaspoon pure maple syrup
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 can line the pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves.
In a large bowl, whisk the oil, cane sugar, and brown sugar until incorporated. Then add the almond milk, flaxseed meal, and vanilla extract until well combined.
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 in the pumpkin purée with a rubber spatula.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick inserted in the center comes out mostly clean. Allow the bread to cool slightly before pouring on the Maple Tahini Glaze.
For the Tahini Maple Glaze, mix all of the ingredients in a small bowl and whisk to combine until you have a thick but slightly runny glaze. If the glaze is too thin, add more powdered sugar. If it is too thick, add more milk.