Gluten-free and vegan pumpkin swirl bread
Gluten-free and vegan pumpkin swirl bread? Oh yes, please! This moist bread with pumpkin and vegan cream cheese frosting is just the best. The flavors are perfectly combined and the texture of this bread is very soft but so moist.
Ingredients
- 5 oz vegan margarine * room temperature
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla
- 1/2 cup pumpkin puree
- 1/2 cup buckwheat flour
- 1/2 cup rice flour
- 2 tsp baking powder
- 1 cup soy milk
Vegan cream cheese filling
- 7 oz firm tofu
- 1/2 cup soy milk
- 1/4 cup white sugar
- 1 tsp vanilla
- 3 tbsp cornstarch
- Juice of half of lemon
Instructions
- In a large bowl whish vegan margarine and sugar until fluffy. Next, add pumpkin puree, vanilla, and whisk until combined.
- Lastly, add buckwheat flour, rice flour, baking powder, and soy milk. The consistency should be fluffy and very light.
- In a blender add tofu, soy milk, sugar, vanilla, cornstarch, lemon juice and blend until smooth.
- Transfer the mixture into a saucepan and bring it to a boil. The consistency should be thicker but still creamy.
- Into the loaf pan add a layer of pumpkin batter, layer of vegan cream cheese, and continue until you run out of the ingredients. You should have 3 layers of pumpkin butter and 2 layers of cheesecake filling.
- Bake the bread at 400F (200°C) for 45 minutes. Serve completely cold. Enjoy!