Vegan Pumpkin Bread
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.
Ingredients
- 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
Maple Cream Cheese Frosting
- 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
Instructions
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Preheat the oven to 350°F. Line a loaf pan with parchment paper.
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In a large mixing bowl, whisk together flaxseed meal and water. Set aside for 5 minutes to thicken.
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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.
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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.
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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.
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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.
Recipe Notes
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.