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Vegan Pumpkin Bread

Vegan Pumpkin Bread with Cream Cheese Frosting

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This Pumpkin Bread is pure fall happiness — extra moist, warmly spiced, gluten-free friendly, and topped with the creamiest vegan cream cheese frosting.
It was even highlighted in the Thanksgiving episode of God’s Table Hollywood, so if you want the full behind-the-scenes story (and a whole lot of fun), check it out!
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Course Breakfast, brunch, Dessert
Cuisine American
Servings 10
Calories 330 kcal
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes

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

Serving: 1sliceCalories: 330kcalCarbohydrates: 42gProtein: 2.5gFat: 17gFiber: 3gSugar: 25g
Tried this recipe?Let us know how it was!