This Healthy Pumpkin Bread with Cream Cheese Frosting is a delicious treat to enjoy during the pumpkin season. Made with gluten free flour and loaded with warm spices, it's a seasonal favorite quick bread recipe.
If you're a fan of my banana bread, you're going to love this recipe, too. This healthy pumpkin bread is loaded with pumpkin flavor and topped with a smooth vegan cream cheese frosting. It's easy to make with simple ingredients, including organic sugars and avocado oil.
This warm and moist pumpkin bread is gluten free, dairy free and makes the perfect fall treat. You can also customize it by doubling the recipe and making mini loaves or pumpkin muffins. If you prefer a healthier option, feel free to skip the vegan cream cheese icing and enjoy the bread on its own.
This homemade pumpkin bread recipe is the perfect fall quick bread! It's great to make for large gatherings, cozy nights at home or you can even gift them for the holidays.
Why You'll Love This Recipe
Some of the ingredients in this recipe has substituted traditional pumpkin bread ingredients with some healthier options:
- Gluten-free flour - this pumpkin bread recipe is made with gluten-free flour, unlike traditional pumpkin bread recipes which call for refined flour.
- Organic sugars - You'll find that many pumpkin bread recipes use over 1 cup of white and/or brown sugar. This recipe uses only 1/2 cup of organic cane sugar and coconut sugar to keep it refined-sugar free!
- Avocado oil - The pumpkin bread is made with avocado oil as a substitute for using butter. Avocado oil is a healthy fat that provides vitamin E, it's rich in oleic acid and other antioxidant-rich nutrients.
Equipment You'll Need
- Electric Mixer - or hand mixer
- Sifter - used to break up clumps in dry ingredients
- Spatula - to fold / combine the ingredients together
Ingredients You'll Need
To make this delicious pumpkin bread recipe you'll only need a few ingredients:
- Pumpkin puree - be sure to use canned pumpkin puree, not pumpkin pie mix.
- Organic cane sugar - It's less processed and more sustainable than conventional granulated white sugar.
- Coconut sugar - tastes very similar to brown sugar, with nutty and caramel flavors and it has a low glycemic index.
- Avocado oil - It's rich in oleic acid and other antioxidant-rich nutrients and it's used as a substitute for butter or vegetable oil.
- Vanilla extract - use pure vanilla extract, not imitation vanilla, for the best taste.
- Eggs - let your eggs come up to room temperature before using.
- Gluten free all purpose flour - this pumpkin bread is made gluten free. White flour will also work if you are not concerned with gluten.
- Salt - only ½ teaspoon is needed to help enhance the flavors in the recipe.
- Baking powder - ½ teaspoon is used as a baking soda substitute.
- Fall spices - ground cinnamon, pumpkin pie spice and ground nutmeg add warming flavor to help enhance the taste of the bread.
- Vegan butter - Use your favorite dairy-free butter, softened to room temperature, to make a creamy vegan cream cheese.
- Vegan cream cheese - softened at room temperature for about 30 minutes. This recipe used the brand "Toffuti" which is vegan, plant-based and gluten free.
- Organic powdered sugar - make sure to look at the ingredients of your powdered sugar. It should only contain sugar and a starch. I like to use this brand for many dessert recipes.
Step-By-Step Instructions
Make the Pumpkin Bread
- Sift together the flour, baking powder, salt and ground cinnamon, pumpkin pie spice and ground nutmeg in a medium bowl. Set aside.
- Whip the avocado oil, eggs, vanilla extract, coconut sugar and organic cane sugar in a large mixing bowl, using an electric stand mixer (or hand mixer), together for a few minutes until fluffy.
- Add in the pumpkin puree and fold it into the ingredients with a rubber spatula just until combined.
- Fold the dry ingredients into the wet ingredients just until combined.
- Pour batter into the prepared loaf pan.
- Tap the loaf pan on the counter a few times, by picking it up and gently dropping it to remove any air pockets.
- Bake for 45 min or until the center is done. Gently insert a toothpick or knife in the center of the loaf. If it comes out clean it is done.
- Remove the pumpkin bread from the oven and let it cool for 10 - 15 minutes, then serve.
Make the Vegan Cream Cheese Frosting
This easy cream cheese icing will be ready in less than 10 minutes. Here's how to make it:
- Add the softened butter to a large mixing bowl, and beat with an electric mixer for 15 - 20 seconds.
- Pour in the vegan cream cheese and vanilla extract and mix again until smooth and combined.
- Add the sifted powdered sugar in 1 cup at a time and mix until a thick, spreadable frosting develops or until you reach desired sweetness. Keep adding powdered sugar to the mixture until it reaches the consistency you prefer.
- Use immediately or store it in the refrigerator in an airtight container. If stored well, it will keep for up to 2 weeks.
How Should I Serve Pumpkin Bread?
Pumpkin bread is great for breakfast, as a mid-morning or afternoon snack, or even dessert. Some of my favorite ways to eat a slice of pumpkin bread are:
- A slice warmed up by itself
- With a cup of coffee or tea
- Topped with the cream cheese frosting
- Served with a scoop of vanilla ice cream
How to Store and Freeze
- To Store - If you skip topping the pumpkin bread with the cream cheese frosting, the pumpkin bread can be stored at room temperature, in an airtight container for 3-5 days. If you choose to top the pumpkin bread with the cream cheese frosting, I recommend storing the bread in the refrigerator, in an airtight container for up to 1 week. I suggest slicing the bread as you're ready to eat it.
- To Reheat - For a fresh out of the oven taste, place a slice on a microwavable plate in the microwave or toaster oven to reheat for fresh baked taste. Note: if the icing is on top of the pumpkin bread you can cut a slice and allow it to come to room temperature.
- To Freeze - any leftover pumpkin bread can be wrapped tightly in plastic wrap then place it in a resealable freezer bag or wrap in foil. It will keep up to 3 months in the freezer.
Substitutes and Variations
The great thing about making a quick bread recipe is that it's versatile and easy to substitute ingredients to your preference. Here are a few suggestions below:
- Chocolate Chips - about ¼ cup, adds a sweet chocolate taste in every bite.
- Pecans - about ¼ cup, chopped, or other nuts if preferred.
- Banana Bread - you can swap out the pumpkin puree for an equal amount of pumpkin puree.
- Whipped Cream - you could top the pumpkin bread with a homemade whipped cream or your favorite store-bought brand instead of cream cheese frosting.
Recipe Tips
- Room Temperature Ingredients. Always make sure that your pumpkin loaf ingredients are all at room temperature before mixing.
- Measuring Flour. Spoon the flour into the measuring cup, then level. Never scoop your measuring cup into the flour and pack the measuring cup.
- Use the Right Pumpkin. Use pumpkin puree, not pumpkin pie filling.
- Do not Overmix the Batter. If you overmix batter you'll end up with a bread that's more dense instead of fluffy and soft.
- Line the Loaf Pan. Use parchment paper to line the loaf pan so that your pumpkin bread comes out easily.
Is It a Thyroid-Friendly Recipe? Since we're using almost a whole can of pumpkin, it's packed with vitamins and fiber. Pumpkin is a great source of antioxidants, including beta-carotene, which your body converts to Vitamin A, as well as Vitamin C. It also uses organic sugars and avocado oil as a healthy ingredient swap.
Recipe FAQ
Like most quick bread recipes, pumpkin bread contains sugars and should be consumed in moderation with a well-balanced diet.
If you skip topping the pumpkin bread with the cream cheese frosting, the pumpkin bread can be stored at room temperature, in an airtight container. If you choose to top the pumpkin bread with the cream cheese frosting, I recommend storing the bread in the refrigerator, in an airtight container.
The pumpkin bread can be stored at room temperature for up to 1 week if sealed in an airtight container.
You can gently insert a toothpick or knife in the center of the loaf. If it comes out clean it is done.
More Recipes You May Like:
Strawberry Banana Oatmeal Bars
Banana Bread without Baking Soda
Healthy Pumpkin Bread with Cream Cheese Frosting
Ingredients
Pumpkin Bread
- 1¾ cups gluten free flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- ½ cups organic cane sugar
- ½ cups coconut sugar
- ½ cup avocado oil
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 Eggs at room temperature
Cream Cheese Frosting (optional)
- 1/2 cup vegan butter softened to room temperature
- 18 ounce container vegan cream cheese softened at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar sifted; more to taste for sweetness
Instructions
Pumpkin bread
- Preheat your oven to 350 degrees F.
- Line the baking pan with parchment paper and set aside
- Sift together the flour, baking powder, salt and ground cinnamon, pumpkin pie spice and ground nutmeg in a medium bowl. Set aside.
- Whip the avocado oil, eggs, vanilla extract, coconut sugar and organic cane sugar in a large mixing bowl, using an electric stand mixer (or hand mixer), together for a few minutes until fluffy.
- Add in the pumpkin puree and fold it into the ingredients with a rubber spatula just until combined.
- Fold the dry ingredients into the wet ingredients just until combined.
- Pour batter into the prepared loaf pan.
- Tap the loaf pan on the counter a few times, by picking it up and gently dropping it to remove any air pockets.
- Bake for 45 min or until the center is done. Gently insert a toothpick or knife in the center of the loaf. If it comes out clean it is done.
- Remove the pumpkin bread from the oven and let it cool for 10 - 15 minutes, then serve.
Cream Cheese Frosting
- Add the softened butter to a large mixing bowl, and beat with an electric mixer for 15 - 20 seconds.
- Pour in the vegan cream cheese and vanilla extract and mix again until smooth and combined.
- Add the sifted powdered sugar in 1 cup at a time and mix until a thick, spreadable frosting develops or until you reach desired sweetness. Keep adding powdered sugar to the mixture until it reaches the consistency you prefer.
- Use immediately or store it in the refrigerator in an airtight container. If stored well, it will keep for up to 2 weeks.
Notes
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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