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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!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Keyword: pumpkin bread, pumpkin recipes, vegan
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!