Serve this as is like I did and call it bread, or frost it and call it cake! Either way, it’s sweet and flavorful: a perfect fall treat! 

Prep time: 15 minutes   Cook Time: 1 hour  Makes: 1 5×9 loaf

Ingredients:

¼ cup unflavored coconut oil

1 cup plus 2 tablespoons white sugar

3 tablespoons aquafaba

½ cup plant-based yogurt

1¼ cup pumpkin puree

2 cups all purpose flour

1¾ teaspoons cinnamon

½ teaspoon powdered ginger

⅜ teaspoon ground cloves

⅜ teaspoon ground nutmeg

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1. Preheat your oven to 350.
2. Use an electric mixer to cream together the coconut oil and sugar.
3. Add in the aquafaba, yogurt, and pumpkin, and continue to whisk with the electric mixer until some bubbles form.
4. In a separate bowl, mix together the flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda, and baking powder.
5. Add the dry ingredients in the wet ingredients a little bit at a time, whisking with the electric mixer as you do.
6. Pour into a nonstick or greased 5×9 inch loaf pan and bake for 60 minutes, or until a toothpick inserted in the middle comes out with just a few moist crumbs.