A perfectly fluffy and moist vegan pumpkin bread smothered in the creamiest maple cream cheese frosting. This recipe is easy, simple, and an ideal cozy, fall dessert.
Bring on all the pumpkin desserts, that’s what I like to say. It isn’t a proper autumn season without a loaf of pumpkin bread. Make it better by smothering it with a creamy maple cream cheese frosting!
If you’re a fan of pumpkin, then I’m sure pumpkin bread is on your baking to-do list this season. This *vegan pumpkin bread* is full of flavor, extremely moist and fluffy, and simple to make! Plus, it’s smothered in a creamy, luscious maple cream cheese frosting. Are you drooling yet?
If cream cheese frosting isn’t your jam, I’d also suggest topping this bread with butter or a creamy almond butter!
How to Make Vegan Pumpkin Bread with Maple Cream Cheese Frosting:
This is a simple, fuss-free recipe.
- Preheat the oven to 350F. Line a loaf pan with parchment paper.
- In a large mixing bowl, whisk together flaxseed meal and water. Set aside for 5 minutes to thicken.
- To the mixing bowl with the flax egg, add vegan butter and brown sugar. Use a handheld mixer or whisk vigorously to combine until creamy. Add pumpkin puree, non-dairy milk, and vanilla extract. Combine on low-speed.
- Add flour, baking soda and powder, pumpkin spice, and salt. Combine on low-speed until a thick and smooth batter forms. Pour batter into the prepared loaf pan.
- Bake loaf for 50 minutes until toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling in the loaf pan for 10 minutes before transferring it to a wire cooling rack to cool completely before slicing.
- While loaf is cooling, prepare the frosting. In a mixing bowl, use a handheld mixer to combine vegan butter and cream cheese until creamy. Add powdered sugar, cinnamon, and vanilla and mix on low-speed. Add 1 tbsp of non-dairy milk and mix until a thick frosting forms. Spread frosting over top of the cooled loaf or individually on to each slice.
Your ‘Vegan Pumpkin Bread with Maple Cream Cheese Frosting‘ Questions Answered:
How do I make this gluten-free?
I have not tested this recipe using gluten-free flour. I would suggest subbing the all-purpose flour for an all-purpose gluten-free blend, such as Bob’s Red Mill 1-1.
What’s a substitute for the flax egg?
You can use a regular egg or 3 tbsp of applesauce.
Where can I find vegan cream cheese?
Trader Joes sells a good cream cheese alternative. I’ve found a couple other options at Fred Meyers (Kroger stores) and Safeway. You can also sub regular dairy cream cheese.
How do I store pumpkin bread?
Allow bread to cool completely on a wire cooling rack. Once cooled, wrap it tightly in plastic wrap. Store bread at room temperature for up to 5 days.
If you’re looking for more fall desserts, you’ll also love this Candied Pecan Apple Bread, these Pumpkin Snickerdoodles, and these Apple Cider Cupcakes.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
A perfectly fluffy and moist vegan pumpkin bread smothered in the creamiest maple cream cheese frosting. This recipe is easy, simple, and the ideal cozy, fall dessert.
- 1 tbsp flaxseed meal
- 2 tbsp water
- ½ cup room temperature vegan butter
- ½ cup packed dark brown sugar
- ¾ cup pumpkin puree
- ½ cup non-dairy milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 2 ½ tsp pumpkin spice
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup room temperature vegan butter
- 4 oz. vegan cream cheese
- ¼ tsp ground cinnamon
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1 tbsp non-dairy milk
-
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
-
In a large mixing bowl, whisk together flaxseed meal and water. Set aside for 5 minutes to thicken.
-
To the mixing bowl with the flax egg, add vegan butter and brown sugar. Use a handheld mixer or whisk vigorously to combine until creamy. Add pumpkin puree, non-dairy milk, and vanilla extract. Combine on low-speed.
-
Add flour, baking soda and powder, pumpkin spice, and salt. Combine on low-speed until a thick and smooth batter forms. Pour batter into the prepared loaf pan.
-
Bake loaf for 50 minutes until toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling in the loaf pan for 10 minutes before transferring it to a wire cooling rack to cool completely before slicing.
-
While loaf is cooling, prepare the frosting. In a mixing bowl, use a handheld mixer to combine vegan butter and cream cheese until creamy. Add powdered sugar, cinnamon, and vanilla and mix on low-speed. Add 1 tbsp of non-dairy milk and mix until a thick frosting forms. Spread frosting over top of the cooled loaf or individually on to each slice.
To store: Allow bread to cool completely on wire cooling rack. Once cooled, wrap it tightly in plastic wrap. Store bread at room temperature for up to 5 days.
