Vegan Pumpkin Bread with Cream Cheese Frosting
A Cozy Fall Favorite from My Kitchen to Yours
There’s just something about pumpkin bread that feels like a hug you can eat. The minute autumn rolls in (or honestly… the minute I want it to roll in), I’m already dreaming about warm spices, soft slices of pumpkin loaf, and a big mug of coffee. This pumpkin bread is the kind that makes your kitchen smell instantly festive — full of cinnamon, pumpkin spice, and that nostalgic holiday warmth you can’t buy in a candle.
And because balance is my love language, I wanted this loaf to be deeply flavorful, perfectly tender, and still made with ingredients that make you feel good. We’re talking flax “eggs,” cozy pumpkin purée, gluten-free optional flour, and a silky vegan frosting that tastes like the holidays came to your house wearing a sweater.
This is the same pumpkin bread I highlighted on our God’s Table Hollywood Thanksgiving episode, so if you haven’t already watched it, definitely tune in! That episode was all about gratitude, good food, and the joy of cooking with the people you love. You can catch new episodes every Wednesday at 1 PM on YouTube and everywhere you get your podcasts — just search @godstablehollywood.
Why I Love This Vegan Pumpkin Bread (and Why You Will Too)
This recipe checks every single box:
Moist, tender, naturally sweet, warmly spiced, easy to make, and gluten-free adaptable.
But my favorite part? It feels indulgent yet is made from wholesome ingredients you likely already have in your pantry. Pumpkin is rich in vitamin A and antioxidants, flax adds fiber, and we’re baking with avocado oil instead of butter — a little heart-healthy upgrade that still gives the perfect texture.
And honestly… the frosting steals the show. That creamy, fluffy vegan cream cheese topping looks and tastes like something from a boutique bakery in the fall. You’ll want to put it on everything — toast, muffins, your finger… no judgment.
A Quick Walkthrough of the Process
You’ll start by mixing up a flax “egg,” which thickens in just a few minutes. Then you whisk together the pumpkin, sugars, oil, vanilla, and that flax egg until smooth. Spices go in next — pumpkin pie spice and cinnamon — plus baking powder and soda to help it rise tall and beautiful.
Stir in your flour (all-purpose or gluten-free cup-for-cup), pour the batter into a loaf pan, and let your oven work its magic. About an hour later… heaven.
While the bread cools — and yes, it really does need to cool, I promise! — you whip together the vegan frosting. Smooth, fluffy, lightly sweet, and perfect for spreading thickly over the cooled loaf.
Slice it clean for the prettiest presentation… or cut into it still warm and call it rustic. Either way, it tastes amazing.
Vegan Pumpkin Bread with Cream Cheese Frosting
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Equipment
- 9-inch loaf pan
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- Measuring cups and spoons
- Whisk
- rubber spatula or wooden spoon
- Hand Mixer
- Wire Cooling Rack
Ingredients
Pumpkin Bread
- 1 tbsp flax meal
- 2 tbsp water
- 1 14 oz can or 1¼ cups pumpkin purée
- ½ cup organic cane sugar
- ½ cup coconut palm sugar or brown sugar
- ⅔ cup avocado oil
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- ¾ tsp baking soda
- 1½ tsp baking powder
- 2 cups all purpose flour or gluten free flour I use CUP4CUP brand
Vegan Cream Cheese Frosting
- ¼ cup vegan cream cheese Miyokos brand works best) at room temperature
- ¼ cup vegan butter at room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Flax Egg
- In a small bowl, combine the flax meal and water. Stir well and set aside for 5 minutes to thicken.1 tbsp flax meal, 2 tbsp water
- This will act as your egg substitute and help bind the bread.
Step 2: Preheat the Oven and Prepare the Pan
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch loaf pan with cooking spray, or line it with parchment paper for easy removal.
Step 3: Combine the Wet Ingredients
- In a large mixing bowl, whisk together the pumpkin purée, cane sugar, coconut sugar, avocado oil, flax egg, kosher salt, and vanilla extract until smooth and well combined.1 14 oz can or 1¼ cups pumpkin purée, ½ cup organic cane sugar, ½ cup coconut palm sugar or brown sugar, ⅔ cup avocado oil, ¼ tsp kosher salt, 1 tsp vanilla extract
Step 4: Add the Spices and Leavening Agents
- Stir in the pumpkin spice, cinnamon, baking soda, and baking powder until evenly incorporated.2 tsp pumpkin spice, 1 tsp cinnamon, ¾ tsp baking soda, 1½ tsp baking powder
Step 5: Add the Flour
- Gradually add the flour, folding gently with a spatula or wooden spoon until no dry streaks remain. Be careful not to overmix—the batter should be thick and smooth.2 cups all purpose flour or gluten free flour
Step 6: Bake the Pumpkin Bread
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Check at about 45 minutes to ensure even baking, as every oven varies.
- Once done, remove from the oven and allow the loaf to cool completely on a wire rack—at least 1 hour before frosting.
Step 7: Make the Vegan Cream Cheese Frosting
- While the bread cools, prepare the frosting.
- In a medium bowl, use a hand mixer to beat together the vegan cream cheese and vegan butter until creamy. Slowly add the powdered sugar and vanilla extract, mixing until smooth and fluffy.¼ cup vegan cream cheese Miyokos brand works best), ¼ cup vegan butter, 1 cup powdered sugar, 1 tsp vanilla extract
- If making ahead, store the frosting in an airtight container in the refrigerator for up to 7 days. Before using, let it sit at room temperature for 30 minutes to soften.
Step 8: Frost and Serve
- Once the pumpkin bread has completely cooled, spread the frosting evenly over the top.
- Slice, serve, and enjoy!
- If you prefer to enjoy it warm, skip the frosting and serve straight from the oven.
More About This Recipe
Kitchen Tools You’ll Need
- 9-inch loaf pan
- Mixing bowls (one large, one medium)
- Measuring cups + spoons
- Whisk
- Rubber spatula or wooden spoon
- Hand mixer (for that dreamy frosting)
- Wire cooling rack
Cooking Tips for the Perfect Pumpkin Loaf
Don’t use coconut flour.Trust me — it absorbs too much liquid and will give you a dense, dry loaf. Gluten-free? Use a cup-for-cup blend.
CUP4CUP is my go-to for consistent, bakery-style results. Let it cool completely before frosting.
I know… the hardest part. But the texture sets beautifully, and your frosting stays picture-perfect. Make the frosting ahead!
It stores for up to a week in the fridge — just soften it before using. Skip the frosting for a warm, cozy, straight-from-the-oven treat.
Pumpkin bread without frosting is like a warm blanket for your soul.
Nutrition
Health Benefits for Women Over 50
I always love sharing why these ingredients support our health, especially in this season of life where nutrition truly matters:
- Pumpkin – Packed with vitamin A for healthy skin and immune support, plus fiber for digestion.
- Flax meal – A gentle plant-based source of omega-3s and fiber to support heart health.
- Spices – Cinnamon and pumpkin spice provide antioxidants and natural warmth that help digestion.
- Avocado oil – A heart-healthy fat that bakes beautifully without weighing down the bread.
This recipe tastes like dessert but nourishes like a wholesome snack.
If you make this recipe, I’d love to hear how it turned out — and don’t miss the Thanksgiving episode of God’s Table Hollywood where I shared this very loaf. It’s such a special recipe for me, and I hope it brings warmth, joy, and a little holiday magic into your home, too.