Indulge in this moist and flavorful frosted pumpkin bread, a delightful treat that’s both vegan and gluten-free! Infused with warm spices and rich pumpkin puree, this loaf is perfectly sweetened and topped with a creamy vegan frosting, making it an irresistible addition to your fall festivities or a cozy snack any time of year.
Frosted Pumpkin Bread Recipe
Ingredients
For the Pumpkin Bread Batter:
- 1 cup pumpkin puree
- 1 cup almond or oat milk (regular milk works too)
- ½ cup maple syrup
- ½ cup coconut sugar (or cane sugar)
- ⅓ cup melted vegan butter (or regular butter)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice (or use homemade spice mix below)
- 2 cups all-purpose flour (regular or gluten-free, such as King Arthur Measure for Measure)
Homemade Pumpkin Pie Spice:
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon cloves
For the Cream Cheese Frosting:
- 1 ½ cups powdered sugar
- 4 oz cream cheese (regular or vegan)
- 4 tablespoon softened or melted butter (regular or vegan)
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9x5 metal loaf pan with non-stick spray.
Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, almond or oat milk, maple syrup, coconut sugar, melted vegan butter, vanilla extract, apple cider vinegar, and pumpkin pie spice. Mix until well combined.
Add Dry Ingredients: Stir in the baking powder and baking soda. Gradually add the flour, mixing just until a batter forms—avoid overmixing to keep the bread tender.
Bake the Bread: Pour the batter into the greased loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Frosting: While the bread bakes, use an electric hand mixer to beat together the powdered sugar, cream cheese, and butter until smooth.
Frost and Serve: Allow the pumpkin bread to cool completely before spreading the cream cheese frosting on top. Slice and enjoy your delicious frosted pumpkin bread!
Frequently Asked Questions
We recommend using King Arthur Measure for Measure Gluten-Free Flour!
Absolutely! Use this recipe for pumpkin snack cake to make a traditional round cake or square cake.
To store your frosted pumpkin bread, follow these guidelines:
At Room Temperature: If you plan to eat it within a couple of days, keep the bread in an airtight container at room temperature. This will help maintain its moisture.
In the Refrigerator: For longer storage, refrigerate the pumpkin bread in an airtight container. It can last up to a week, but the frosting may firm up slightly.
For Freezing: If you want to keep it for an extended period, freeze the bread without frosting. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw at room temperature and frost afterward.
Proper storage will keep your pumpkin bread fresh and delicious!
Frosted Pumpkin Bread
Ingredients
Pumpkin Bread Batter
- 1 cup pumpkin puree
- 1 cup almond or oat milk regular milk will also work
- ½ cup maple syrup
- ½ cup coconut sugar or cane sugar
- ⅓ cup melted vegan butter regular butter will also work
- 1 teaspoon vanilla
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice or see instructions for homemade pumpkin pie spice below
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Homemade Pumpkin Pie Spices
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon cloves
Cream Cheese Frosting
- 1 ½ cup powdered sugar
- 4 ounces cream cheese regular or vegan
- 4 tablespoon softened or melted butter regular or vegan
Instructions
Frosted Pumpkin Bread
- Preheat oven to 375. Grease a metal loaf pan with non-stick spray.
- In a large mixing bowl, use a fork to mix the pumpkin puree, oat or almond milk, maple syrup, sugar or purecane, melted vegan butter, vanilla, apple cider vinegar, and pumpkin pie spices until well combined.
- Then, mix in the baking powder and baking soda. Add the flour and mix until a batter forms. Don't over mix the flour or the bread will be tough.
- Pour the batter into a greased 9x5 metal loaf pan and bake for 40-45 minutes.
- While the pumpkin bread is baking, use an electric hand mixer to mix the powdered sugar, cream cheese, and butter together to make the cream cheese frosting. Spread the frosting over the bread once it has cooled and enjoy!
Angela says
Have made this twice now…delicious. I added toasted pecans for a crunch. Didnt last the day!!
Jillian Glenn says
Makes me so happy to hear!