Pumpkin Bread with Cream Cheese Frosting

Vegan pumpkin bread with cream cheese frosting is moist, full of cozy spices, and the frosting takes it over the top. So easy to make, too!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 367

2.7 ounces vegan cream cheese bring to room temperature, 75.67g
2 tablespoons + 2 teaspoons vegan butter sticks bring to room temperature, 38g (1.3 ounces)
⅓ teaspoon vanilla extract or vanilla paste
1 pinch sea salt
1-1 ⅓ cups powdered sugar sifted (120g for 1 cup, 160g for 1 ⅓ cups)
2 tablespoons + 1 teaspoon cornstarch sifted (10.67g)

Preheat the oven to 350°F/180°C. Grease a 9×5 loaf pan and line with parchment paper.
In a mixing bowl, add the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice ingredients and whisk together to remove any lumps.
In a standing mixer or with a whisk, mix the pumpkin puree, sugar, and oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute until fully combined.
Add the dry ingredients and mix one cup at a time into the wet ingredients on a medium to low speed until it's all combined. Don't over mix – up to 2 minutes while using your spatula to scrape down is enough. The batter will be thick.
"Pour" batter into the loaf pan.
Bake for 50 minutes. The loaf is finished when a knife or tester comes out clean.
Allow to cool fully. Spread cream cheese frosting on top.

In the bowl of a mixer, beat the vegan cream cheese and butter together for about 2 minutes until fully incorporated.
Add in the vanilla extract or paste and the pinch of salt.
Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1⁄3 cup at a time until the frosting has reached the desired thickness.
Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
Spread it over the pumpkin bread on the top. Slice, and enjoy!

Refrigerator: Keep your pumpkin bread covered or in an airtight container in the refrigerator for up to 5 days.
Freezer: Freeze the pumpkin bread with cream cheese frosting on a parchment-lined baking sheet until the frosting is solid. Then, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving.