Pumpkin Bread with Cream Cheese Frosting

I had a large can of pumpkin and only used half of it for this pumpkin cheesecake recipe, I had to do something else with the rest of it (and had leftover vegan cream cheese also) So we tried this pumpkin bread recipe, and I put them in muffin tins instead of a bread pan.

Pumpkin Bread
1/4 c almond milk
1/4 tsp lemon juice
1 15 oz can pumpkin
1 c brown sugar
2 tbsp maple syrup (or honey/agave)
1 tsp vanilla
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 c whole wheat flour
1 tsp baking soda
1/2 tsp baking pwdr
Bake in the oven at 350 degrees for 1 hour.
Then prepare cream cheese frosting.

Vegan Cream Cheese Frosting:
1 cup Vegan Cream Cheese
1 cup powdered sugar
Mix together and drizzle on top of the pumpkin bread!

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