Pumpkin Bread with Cream Cheese Frosting
A soft, spiced loaf topped with rich, tangy cream cheese frosting this pumpkin bread is fall baking at its best.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
2 ⅓ cups all-purpose or gluten-free flour (284g)
2 tsp baking powder (9.6g)
½ tsp baking soda (3g)
½ tsp fine sea salt (2.8g)
1 tsp cinnamon (2.3g)
2 tsp pumpkin pie spice (5g)
1 cup pumpkin puree (244g)
1 cup brown sugar or coconut sugar (200g)
⅓ cup oil (80g)
½ cup + 2 tbsp vegan milk (150mL)
2 tsp vanilla extract
— For the Frosting —
2.7 oz vegan cream cheese (75.67g)
2 tbsp + 2 tsp vegan butter (38g)
⅓ tsp vanilla extract
Pinch sea salt
1 to 1 ⅓ cups powdered sugar, sifted (120–160g)
2 tbsp + 1 tsp cornstarch, sifted (10.67g)
Instructions
1. Preheat oven to 350°F/180°C. Grease and line a 9×5 loaf pan.
2. Whisk flour, baking powder, soda, salt, cinnamon, and pumpkin pie spice.
3. In another bowl, beat pumpkin, sugar, and oil. Add milk and vanilla.
4. Mix dry ingredients into wet until thick and smooth. Don’t overmix.
5. Pour batter into pan and bake for 50 minutes. Test with a knife.
6. Cool completely before frosting.
7. For frosting, beat cream cheese and butter 2 minutes.
8. Add vanilla and salt.
9. Add sugar and cornstarch gradually. Beat until thick.
10. Chill frosting 4 hours minimum before spreading.
Notes
Let the loaf cool fully before frosting to prevent melting.
Store in the fridge for up to 4 days. Can be frozen in slices.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg