Pumpkin bread is an iconic fall treat, but you know what? I think it’s about time we start making it year-round! One bite of this pumpkin bread with cream cheese frosting and I think you’ll agree. This is a moist and flavourful quick bread made with pumpkin puree, warm fall spices, and tangy vegan cream cheese frosting for the perfect finishing touch. It’s truly irresistible! Enjoy friends! If you make this pumpkin bread with cream cheese frosting, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
All-purpose flour – Or gluten-free flour. Use a 1:1 variety you like for baking. Baking powder and baking soda Fine sea salt Spices – Cinnamon and pumpkin pie spice bring all the cozy flavour. Pumpkin puree – You can use canned or homemade pumpkin puree. Brown sugar – Or coconut sugar, cane sugar, or other granulated sugar. Oil Vegan milk – Any kind you have on hand as long as it’s unflavoured and unsweetened. Vanilla extract
For the Cream Cheese Frosting:
Vegan cream cheese – Store-bought or homemade vegan cream cheese. Vegan butter sticks – Or an equivalent amount of my vegan butter recipe. Vanilla extract or vanilla paste Sea salt Powdered sugar Cornstarch – This helps thicken the frosting.
