Vegan Pumpkin Bread

Tender, fluffy Vegan Pumpkin Bread topped with a luscious vanilla cream cheese frosting is the perfect breakfast or snack to enjoy during the fall months. This loaf is easy to make with simple pantry staples and is filled with cozy pumpkin pie spices. It's so delicious that you’ll want to make this recipe on repeat all season long!

Course Breakfast, Snack

Cuisine American

Diet Vegan

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories 292

Author Kim

Ingredients

Wet ingredients

1 cup (248g) pumpkin puree
1/3 cup (68g) light olive oil or melted coconut oil
1 tablespoon (13g) apple cider vinegar (or lemon juice)
⅔ cup (154g) warm unsweetened almond milk (or plant-based milk of choice)
1 teaspoon (5g) pure vanilla extract
2 tablespoons (15g) flaxseed meal (or chia seeds)

Dry ingredients

2 cups (280g) all-purpose flour
1 ¼ cup (260g) packed light brown sugar
2 teaspoons (9g) baking powder
1/2 teaspoon (5g) baking soda
1/2 teaspoon (4g) salt
1 tablespoon (5g) pumpkin pie spice* (see note)

Cream cheese frosting

3/4 cup (87g) powdered sugar
2 ounces (56g) vegan cream cheese
2 tablespoons (28g) softened vegan butter
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
almond milk as needed to thin
pumpkin seeds or chopped pecans optional for garnish

Instructions

Prepare an 8×4-inch loaf pan with parchment paper or oil, and preheat the oven to 350°F.
In a small bowl, whisk together the wet ingredients and set aside.
In a separate large bowl, mix together the dry ingredients until combined. Form a well in the middle and pour in the wet ingredients. Gently mix everything together until combined, but don’t over-mix.
Pour the batter into the lined loaf pan, being sure to smooth out the top of the batter.
Bake for 55-60 minutes, or until golden brown and a toothpick inserted comes out clean or with just a few moist crumbs.
Remove the bread from the oven and allow it to cool for at least 15 minutes.
As it cools, prepare the cream cheese icing by mixing everything together in a bowl until smooth.
Spread the cream cheese frosting over the top of the bread, slice and serve. You can sprinkle the top with pumpkin seeds or chopped pecans, if you’d like.

Notes

• You can replace pumpkin pie spice with cinnamon or make pumpkin spice by combining 1 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ½ tsp allspice and a pinch of cloves.

Nutrition