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.
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.