Preheat the oven to 350 degrees. In a mixing bowl, combine the pumpkin puree, almond butter, dairy free milk and vanilla extract. Then, add in the Florida Crystals® Organic Raw Cane Sugar, pumpkin pie spice, baking powder, baking soda, both flours and tapioca powder. Mix until a thick batter forms.
Pour into a greased bread loaf pan and bake at 350 degrees for one hour. After one hour, insert a toothpick to see if it comes out clean and if so, the bread is done. If not, bake a few more minutes. Allow the loaf to cool completely before cutting into it.
Mix all vegan cream cheese frosting ingredients in a mixing bowl until everything is well-combined.
Once the bread is completely cooled down, add the cream cheese frosting to the top and cut into slices. Store in the fridge or freezer in an airtight container and enjoy!
To ensure that the almond butter is runny add 1 tbsp of melted coconut oil
If you don't want the top of your bread getting hard, the last ten minutes of baking, you can create a loose tent with aluminum foil