Let’s welcome fall with another delicious pumpkin recipe, this delicious vegan pumpkin cheesecake bread! This super moist vegan pumpkin bread is packed full of spiced pumpkin flavor with a delicious creamy cream cheese layer. Without a doubt, this is the perfect recipe for all of the fall weekends ahead! Whether it’s paired with a hot cup of coffee for breakfast or a cold glass of non-dairy milk for dessert, this treat is sure to hit the spot!
This vegan pumpkin cheesecake bread takes boring old pumpkin bread to a whole new level. It’s ridiculously moist, perfectly spiced, and super pumpkin-y! And don’t get me started on that cream cheese layer! So good and just brings everything together. The flavors are absolutely to die for!
I spend a lot of time baking, and from what I can tell, most people love easy recipes. And for those who want to challenge themselves, I applaud you all for taking on that challenge. But for this recipe, I wanted to keep it simple and easy for almost everyone to make. Not only that but to also use simple ingredients...With the exception of using vegan cream cheese of course. Trust me, you don’t want to skip out on that!
What you’ll need to make vegan pumpkin cheesecake bread:
- All-purpose flour
- Granulated sugar
- Dark brown sugar
- Pumpkin pie spice
- Baking powder
- Salt
- Pumpkin puree
- Vegetable oil
- Non-dairy milk
- Vanilla extract
- Vegan plain cream cheese
- Cornstarch
How to make vegan pumpkin cheesecake bread:
Generally speaking, the steps are simple and only require mixing bowls, a whisk, and an electric hand mixer or someone who has great upper body strength, and a loaf pan. As I've said, this recipe is going to be easy.
- Preheat an oven to 350° F and line a loaf pan with parchment paper.
- In a bowl, combine all the dry ingredients.
- Then, in the same bowl, add in all the wet ingredients. Fold all the ingredients until you get a wet batter. Set aside until ready to use.
- Beat the cream cheese until smooth and creamy, then add in the sugar, vanilla extract, and cornstarch. Mix to combine.
- Pour half of the pumpkin batter into the loaf pan, followed by the cream cheese layer, and then the remaining half of the pumpkin batter.
- Bake for 1 hour until an inserted toothpick comes out clean. Allow it to coole in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
- Serve and enjoy!
See, how easy is that! Now, what are you waiting for, go make this recipe and show it off to your friends and family!
If you enjoyed this recipe, you might want to check these out:
If you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy baking!
📖 Recipe
Vegan Pumpkin Cheesecake Bread
Equipment
- Measuring spoons
- Mixing bowls
- Parchment Paper
- Loaf pan
- Rubber spatula
- Electric hand mixer or stand mixer
Ingredients
Pumpkin bread:
- 200 grams all-purpose flour
- 100 grams granulated sugar
- 100 grams dark brown sugar
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 250 grams pure pumpkin puree (not pumpkin pie filling)
- 60 grams vegetable oil (or any neutral tasting oil)
- 60 grams non-dairy milk (I used soy)
- 1 teaspoon vanilla extract
Cream cheese filling:
- 227 grams vegan plain cream cheese (see notes for substitutions)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
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.
- 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
- Kite Hill cream cheese is my preferred brand for baking, I have used their vegan cream cheese for various baked goods and they always turn out great. I also hear great things about Miyoko's plain cream cheese. You can find these at Whole Foods, but I find Kite Hill readily available at my local grocery stores. Do not use VioLife, they are not meant for baking and will completely melt off during baking.
- Store in an airtight container and place it in the fridge.
- You can remove the cheesecake part and keep it strictly a pumpkin bread.
Becky says
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.
Floured Frame says
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
Jacqui says
What a marvelous recipe, and can we stop and admire that gorgeous cheesecake layer for a second?! Amazing!
Floured Frame says
Aw thank you! You're so kinda Jacqui! I'm so glad you enjoyed this recipe. 🙂
Corinne Lawrence says
Do not make this with violife cream cheese, it foamed up and boiled out from between the layers, beware!!
Floured Frame says
I'm so sorry that happened. Unfortunately, I hate using violife cream cheese for baking, it's one of the worst ones. It's why I use Kite Hill because their formulation for their products is the best for baking.