Pumpkin Bread
Pumpkin bread is an all-time favorite cozy fall treat that is moist, fluffy, and packed with the warmth of autumn spices. This recipe is fully vegan and doesn’t require any butter or eggs; the frosting is made with plant-based Philadelphia cream cheese. It’s perfect for breakfast, as a snack, or even as a dessert!
Servings: 8
Ingredients
- 2 cups unbleached flour
- 1/2 cup unrefined or coconut sugar
- 3/4 tsp sodium bicarbonate
- 1 teaspoon baking powder
- 1/3 cup oil
- 1.5 cups pumpkin puree I used homemade
- 1/4 cup oat milk adjust as needed
- 1 tablespoon pumpkin spice or a homemade blend of cinnamon, ginger, nutmeg, and clove
For the frosting:
- 5 oz plant-based cream cheese; I used Philadelphia almond and oat-based
- 1/4 cup coconut milk
- 1 tbsp agave
For garnish:
- 1/4 cup pecans
- 1/4 cup toasted pumpkin seeds
Instructions
- To start, preheat your oven to 350°F (175°C) and grease a non-stick rectangular or square pan with oil.
- In a mixing bowl, combine pumpkin puree with oil. Mix in flour, sugar, sodium bicarbonate, baking powder, and spices. Add milk as needed.
- Pour the batter into the prepared loaf pan and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread is baking, you can prepare the frosting. In a separate mixing bowl, combine plant-based cream cheese, coconut milk, and agave. Mix until smooth and creamy.
- Once the bread is done, let it cool on a cooling rack for a few minutes before spreading the frosting on top. Garnish with pecans and toasted pumpkin seeds. Enjoy!