Vegan pumpkin bread with cream cheese frosting is a cozy, spiced loaf that’s perfect for autumn—and honestly, it’s good enough to enjoy year-round. The bread stays moist thanks to pumpkin puree, and the tangy, fluffy vegan cream cheese frosting turns it into a dessert-worthy treat.
This quick bread combines pumpkin puree, warm spices, and simple pantry ingredients for a tender, flavorful loaf. The cream cheese frosting adds a rich, slightly tangy finish that elevates the whole thing. It’s straightforward to make: mix the dry ingredients, stir the wet ingredients, combine, bake, and top with frosting once the loaf has cooled.
Why You’ll Love Pumpkin Bread With Cream Cheese Frosting
- Decadent enough for dessert — the frosting transforms simple pumpkin bread into an indulgent treat.
- Moist and tender — pumpkin puree keeps the crumb soft and flavorful.
- Quick and uncomplicated — no yeast or complicated steps; the frosting comes together in minutes.
Notes on Ingredients
See the recipe below for full ingredient amounts and step-by-step instructions.
- All-purpose or gluten-free flour — use a 1:1 gluten-free baking blend if needed.
- Leavening: baking powder & baking soda — both give the loaf lift and structure.
- Fine sea salt and spices — cinnamon and pumpkin pie spice provide the warm, classic pumpkin flavor.
- Pumpkin puree — canned or homemade pumpkin puree will both work.
- Sugar — brown sugar is used here for extra moisture and depth, but coconut or cane sugar can substitute.
- Neutral oil and vegan milk — oil for moisture; any unsweetened, unflavored plant milk will work.
- Vanilla extract — brightens the flavor.
How to Make Pumpkin Bread With Cream Cheese Frosting
- Preheat and prepare — heat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Whisk dry ingredients — sift or whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to remove lumps and evenly distribute the leavening.
- Combine wet ingredients — in a bowl or mixer, stir pumpkin puree, brown sugar, and oil until partly combined, then add plant milk and vanilla and mix until smooth.
- Mix together — add the dry ingredients to the wet in about three additions, mixing on low until just combined. Avoid overmixing to keep the bread tender; a few gentle strokes using a spatula are enough after the bulk is combined.
- Bake — transfer the thick batter to the prepared loaf pan and bake for about 50 minutes, or until a toothpick or knife inserted in the center comes out clean. Allow the loaf to cool completely before frosting.
- Make the cream cheese frosting — beat room-temperature vegan cream cheese and vegan butter until smooth. Add vanilla and a pinch of salt, then stir in sifted powdered sugar and sifted cornstarch a cup at a time until the frosting reaches your preferred thickness. Chill for a few hours if you want a firmer texture.
- Frost and serve — spread the frosting over the cooled loaf, slice, and enjoy.
Tips for Success
- Don’t overmix — stop as soon as the dry ingredients are incorporated to avoid a dense loaf.
- Use pumpkin puree, not pie filling — pie filling includes added sugar and spices and will change the recipe’s balance.
- Grease and line your pan — parchment paper makes removal easy and keeps the loaf intact.
- Cool completely before frosting — frosting a warm loaf can cause the frosting to melt or slide off.
Variations
- Add nuts — fold chopped pecans or walnuts into the batter or sprinkle them on the frosted loaf.
- Chocolate chips — vegan chocolate chips folded into the batter add a rich contrast to the spiced pumpkin.
How to Store
- Refrigerator: Store covered or in an airtight container for up to 5 days. The frosting will keep the loaf moist in the fridge.
- Freezer: Freeze on a parchment-lined sheet until the frosting firms, then wrap tightly and place in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before serving.
More Vegan Pumpkin Recipes
- Pumpkin Cream Cheese Muffins
- Pumpkin Pie Overnight Oats
- Vegan Pumpkin Cheesecake
- Pumpkin Pancakes
- Pumpkin Brownies
Recipe
Pumpkin Bread with Cream Cheese Frosting (Vegan)
Yields: about 10 servings | Prep: 20 mins | Cook: 50 mins | Total: ~1 hr 10 mins
Ingredients
- 2 1/3 cups all-purpose flour (or 1:1 gluten-free blend)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree (about 244 g)
- 1 cup brown sugar (about 200 g)
- 1/3 cup oil, melted (about 80 g)
- 1/2 cup + 2 tablespoons vegan milk (about 150 mL)
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 2.7 oz (about 75 g) vegan cream cheese, room temperature
- 2 tablespoons + 2 teaspoons vegan butter, room temperature (about 38 g)
- 1/3 teaspoon vanilla extract (or vanilla paste)
- Pinch of sea salt
- 1 to 1 1/3 cups sifted powdered sugar (adjust to taste)
- 2 tablespoons + 1 teaspoon sifted cornstarch
Instructions
- Preheat oven to 350°F (180°C). Grease and line a 9×5-inch loaf pan with parchment.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, mix pumpkin puree, brown sugar, and oil until combined. Stir in the plant milk and vanilla.
- Add the dry ingredients to the wet in batches, mixing until just combined. Do not overmix. The batter will be thick.
- Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick or knife comes out clean. Cool completely on a wire rack.
- For the frosting: beat vegan cream cheese and vegan butter until smooth. Add vanilla and salt. Mix in 1 cup sifted powdered sugar and all the sifted cornstarch until combined, then add more powdered sugar 1/3 cup at a time until you reach desired thickness. Chill to firm if preferred.
- Spread frosting over the fully cooled loaf, slice, and serve.
Enjoy! If you make this pumpkin bread with cream cheese frosting, snap a photo and tag #jessicainthekitchen on Instagram. Comments and ratings are always appreciated—happy baking!