This pumpkin bread loaf with a cream cheese topping is described as an "absolute fall dream." It's a comforting and delicious treat, perfect for a cozy weekend, and can be made with various dietary substitutions.
Preheat oven to 350°F (175°C).
In a large bowl, mix all dry ingredients (flour, 1 tsp pumpkin spice, cinnamon, baking powder, baking soda) and set aside.
In another large bowl, beat two eggs. Then add in the pumpkin puree and mix well. Add in all other wet ingredients (coconut sugar, almond milk, olive oil, apple cider vinegar) and combine.
Once combined, add the dry ingredients to the wet ingredients and mix until just incorporated. Do not overmix.
Pour the batter into a greased loaf pan.
Cook in the 350°F (175°C) oven for 45-50 minutes, or until completely cooked through and a toothpick inserted into the center comes out clean.
While the bread cools, prepare the cream cheese topping: combine 1/2 cup cream cheese, 2 tbsp maple syrup, and 1 tsp pumpkin spice. Mix until smooth. Once the pumpkin bread has cooled, spread the cream cheese topping over the top.
