Description
This super moist vegan pumpkin bread is packed full of spiced pumpkin flavor with a delicious creamy cream cheese layer.
Ingredients
Scale
Pumpkin bread:
- 1 ½ cups (200g) – all-purpose flour, fluffed, spooned and leveled
- ½ cup (100g) – granulated sugar, spooned and leveled
- ½ cup (100g) – dark brown sugar, spooned and lightly packed
- 2 teaspoons – pumpkin pie spice
- 1 ½ teaspoon – baking powder
- ½ teaspoon – salt
- 1 cup (250g) – pure pumpkin puree (not pumpkin pie filling)
- ¼ cup (60g) – vegetable oil, or any neutral tasting oil
- ¼ cup (60g) – non-dairy milk, I used soy
- 1 teaspoon – vanilla extract
Cream cheese filling:
- 1 pack (8oz/227g) – vegan plain cream cheese, I used Kite Hill
- ¾ cup (150g) – granulated sugar
- 1 teaspoon – vanilla extract
- 2 tablespoons – cornstarch
Equipment:
- Food scale, highly recommend
- Measuring spoons
- 2 mixing bowls
- Parchment paper
- Loaf pan
- Rubber spatula
- Electric hand mixer or stand mixer
Instructions
- Preheat the oven to 350° Fahrenheit. Grease the bottom and sides of a loaf pan and line it with a long piece of parchment paper. You want it to overhang on the sides. These will act as handles so that when you are done baking you can easily pull it out of the pan.
Cheesecake layer:
- In a mixing bowl, beat the cream cheese until light and creamy. Then add it in the sugar and mix on high.
- Next, add in the vanilla extract and cornstarch. Continue to mix until well combined. Set aside until ready to use.
Pumpkin bread:
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, dark brown sugar, pumpkin pie spice, baking powder, and salt.
- In the same bowl, add in the pumpkin puree, vegetable oil, non-dairy milk, and vanilla extract. Mix with the dry ingredients until well combined.
Bake:
- Pour in half of the pumpkin bread batter on the bottom of the prepared loaf pan. Spread to even it out.
- Next, gently add in the cream cheese layer over top. Evenly spread it out.
- Then, pour in the remaining half of the pumpkin bread batter.
- Bake for 1 hour. It should be done when an inserted toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes. Remove the bread from the pan and let it cool completely on a wire cooling rack. Cut into slices and serve!
Notes
- A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
- However, if you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, this method is not guaranteed to be accurate.
- Watch this video from King Arthur on how to properly measure your flour if you don’t have a food scale: https://www.youtube.com/watch?v=GUSovVHpqsU
- Store in an airtight container and place it in the fridge.
- You can remove the cheesecake part and keep it strictly a pumpkin bread.
Keywords: vegan, vegan snack, vegan dessert, snack, dessert, vegan pumpkin cheesecake bread, pumpkin bread, vegan pumpkin bread, fall recipe
My sister is also gluten free. Have you tried that version? Will it work if I just substitute a gluten free flour? Any suggestions on a brand or kind? She loves all things pumpkin.
Unfortunately, I don’t do gluten-free baking. But I’ve heard that the Bob’s Red Mill 1-to-1 Baking Flour works pretty well! Here’s the link: https://amzn.to/2Z0JqZw
What a marvelous recipe, and can we stop and admire that gorgeous cheesecake layer for a second?! Amazing!
★★★★★
Aw thank you! You’re so kinda Jacqui! I’m so glad you enjoyed this recipe. 🙂