Let’s welcome fall with this delicious vegan pumpkin cheesecake bread! This super moist vegan pumpkin bread is full of spiced pumpkin flavor and has a delightful creamy cream cheese layer. It is, without a doubt, the perfect recipe for all the fall weekends ahead!
This vegan pumpkin cheesecake bread takes bland old pumpkin bread to a new level. It's ridiculously moist, perfectly spiced, and super delicious! And don't get me started on that cream cheese layer! It's so good and brings everything together. The flavors are absolutely to die for! Whether paired with a hot cup of pumpkin spice latte for breakfast or a cold glass of dairy-free milk for dessert, this treat will surely hit the spot.
Are you looking for more pumpkin-inspired recipes? Try my pumpkin spice cinnamon rolls or pumpkin whoopie pies.
✨Why You’ll Love This Pumpkin Cheesecake Bread
- Perfect for breakfast or a snack or to bring to a party!
- It’s vegan! It’s hard to find pumpkin cheesecake bread that is dairy-free and egg-free or just vegan in general.
- While it is impressive, it’s pretty easy to make.
✏️Ingredient Notes
- Canned pumpkin puree - Make sure you’re not picking up pumpkin pie filling by mistake. The cans look similar, but they are not the same! Look for 100% pure pumpkin. My favorite brand to use is Libby’s.
- Pumpkin pie spice - To keep things simple, I used store-bought pumpkin pie spice rather than multiple spices.
- Dark brown sugar - I love using dark brown sugar because of its deep flavor, but you can also use light brown sugar.
- Dairy-free Cream Cheese - To make this simple, I used store-bought vegan cream cheese rather than cashews or silken tofu. However, keep in mind that not all vegan cream cheeses are formulated the same and will react differently when you bake them. My favorite brand to use for baking is Kite Hill.
See the recipe card below for a full list of ingredients and measurements.
📝Substitutions & Variations
- You can skip the cheesecake layer if you want a simple pumpkin bread.
- Add nuts, seeds, or raw sugar on top for an extra special pumpkin bread.
- Use this recipe to make pumpkin cheesecake muffins! Layer the batter and cheesecake in a paper-lined muffin pan, then bake for 18-20 minutes.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴How to Make Vegan Pumpkin Cheesecake Bread
Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!
Step 1: 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. Then, in a mixing bowl, beat the cream cheese until light and creamy. Add the sugar and mix on high. Next, add the vanilla extract and cornstarch. Continue to mix until well combined. Set aside until ready to use.
Step 2: Combine the all-purpose flour, granulated sugar, dark brown sugar, pumpkin pie spice, baking powder, and salt in a large mixing bowl.
Step 3: In another bowl, add the pumpkin puree, vegetable oil, non-dairy milk, and vanilla extract.
Step 4: Add the wet ingredients to the dry ingredients and mix until well combined.
Step 5: Pour half the pumpkin bread batter into the bottom of the prepared loaf pan and spread it to even it out.
Step 6: Gently add the cream cheese layer over the top. Evenly spread it out.
Step 7: Pour in the remaining half of the pumpkin bread batter.
Step 8: Bake for 1 hour. Check that a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes. Remove it from the pan and let it cool completely on a wire cooling rack. Cut into slices and serve!
⭐Expert Baking Tips
- Line the loaf pan with a long piece of parchment paper that overhangs on the sides. Use metal binder clips to keep it in place. Use these as handles to easily pull the loaf out of the pan when you finish baking.
- Don’t over-mix or over-bake the pumpkin cheesecake bread to ensure it comes out moist and fluffy!
- Bring your cream cheese to room temperature before baking for a smooth, lump-free cheesecake batter.
- Wait until the bread is completely cool before serving so the cheesecake layer sets completely.
💭Common Questions
No, it will turn out differently than in the recipe. Pumpkin pie mix is made of pumpkin but has added ingredients such as water, sugar, and spices, while pumpkin puree has just one ingredient: pumpkin.
I haven’t tried it, so I can’t say how it will turn out. But you can try using the 1-to-1 gluten-free all-purpose flour.
Yes! Pour the layers as the recipe card states, but use a chopstick or skewer to create swirls into the batter.
🥣Storage & Reheating
- Room temperature
Let this pumpkin bread cool completely before storing it. At room temperature, it should last 3-4 days. - Freezing Instructions
Place the cooled and sliced bread in a freezer-safe container. Store in the freezer for up to 1 month. - Reheating Instructions
While it’s delicious at room temperature, sometimes I like to heat a slice of pumpkin bread in the microwave for 10-20 seconds.
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 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 Dairy-free milk (I used soy)
- 1 teaspoon Vanilla extract
Cheese Cake Layer
- 227 grams Vegan plain cream cheese (see notes for substitutions)
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 16 grams 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 the paper to overhang on the sides. These will act as handles so that when you are done baking, you can easily pull the loaf out of the pan.
Cheesecake Layer
- In a mixing bowl, beat the cream cheese until light and creamy. Add the sugar and mix on high.
- Next, add the vanilla extract and cornstarch. Continue to mix until well combined. Set aside until ready to use.
Pumpkin Bread
- Combine the all-purpose flour, granulated sugar, dark brown sugar, pumpkin pie spice, baking powder, and salt in a large mixing bowl.
- Add the pumpkin puree, vegetable oil, non-dairy milk, and vanilla extract in another bowl.
- Add the wet ingredients to the dry ingredients and mix until well combined.
Assemble and 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 the cream cheese layer over the top. Evenly spread it out.
- Then, pour in the remaining half of the pumpkin bread batter.
- Bake for 1 hour. Check that a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes. Remove it 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.
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.