Vegan Pumpkin Bread
Cozy up with a slice of pure autumn bliss: my vegan pumpkin bread. This moist, perfectly spiced loaf cake comes topped with a vegan cream cheese frosting that captures the essence of fall in every bite.
Ingredients
For the Pumpkin Bread:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Wet Ingredients:
- 1 ½ cups pumpkin puree almost one 15-ounce can
- ½ cup vegetable oil or melted coconut oil
- ¼ cup almond milk or any plant-based milk
- 6 tablespoon aquafaba the liquid from a can of chickpeas
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice
Optional Mix-ins:
- ½ cup chopped nuts walnuts, pecans, etc.
- ½ cup vegan chocolate chips
- ½ cup dried cranberries or raisins
For the Vegan Cream Cheese Frosting:
- 4 ounces vegan cream cheese softened
- 2 tablespoons vegan butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon non-dairy milk such as almond, soy, or oat milk, if needed
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice.
- In another bowl, mix the pumpkin puree, vegetable oil, almond milk, aquafaba, vanilla extract, and apple cider vinegar or lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Fold in any optional mix-ins like nuts, chocolate chips, or dried fruit.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a large bowl, beat the softened vegan cream cheese and vegan butter until smooth and creamy. Gradually add the powdered sugar, beating well after each addition.
- Add the vanilla extract and a pinch of salt. If the frosting is too thick, add 1 tablespoon of non-dairy milk to reach the desired consistency. Beat the frosting until smooth and fluffy.
- Once the pumpkin bread has completely cooled, spread a thin layer of the vegan cream cheese frosting on top.
Notes
❄️Storage Instructions
Once your vegan pumpkin bread is completely cooled and frosted, you can store it in an airtight container. If you plan to eat the bread within 2-3 days, you can keep it at room temperature.Refrigerator
For longer storage, it is best to keep the bread in the refrigerator, where it will stay fresh for up to a week.Freezer
If you prefer to freeze the bread, it's best to do so without the frosting. Wrap the unfrosted pumpkin bread tightly in plastic wrap and place it in an airtight container or a freezer-safe ziplock bag. It can be stored in the freezer for up to three months. When you're ready to eat your vegan pumpkin cake, thaw it at room temperature or in the refrigerator overnight. After thawing, you can then frost the bread with the vegan cream cheese frosting. Tried this recipe?Let us know how it was!