Vegan Pumpkin Cheesecake Bread

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Hello & Happy Saturday!!

 

 

 

While I don’t typically showcase recipes on the weekends, I had a busy filled week and wasn’t able to share my usual 5 recipes!!

 

I know what you’re thinking, a pumpkin focused recipe in late June? Believe it or not, in the Northeast we were recently getting temperatures in the low 40’s! When cold temps hit me, I instantly start craving lots of cold weather inspired eats!

 

 

Cue this vegan Pumpkin Cheesecake bread!

 

 

(Truth, I personally crave all things pumpkin all the time. Its not a “weather thing”, its just a “me” thing lol)

 

 

 

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This recipe was inspired by my organic affinity for all things pumpkin, cold temperatures, and simply wanting to indulge in something that was pumpkin based, but enriched with cream cheese as they blend so seamlessly together!

 


 

 

The biggest challenge you’ll find with pumpkin bread recipes is that pumpkin puree adds a high moisture content. So it can be an obstacle to get the right moisture balance with your bread. To make a dryer version you can skip the vegan eggs and sour cream! I’m going to make a second version so that you can see the comparison side by side, stay tuned!

 

 

If like me you crave pumpkin 365 days a year, love an aesthetically pleasing bread, then you need to try my recipes for vegan Pumpkin Cheesecake Bread!

 

 

 

 

 

 

 

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Why this recipe rocks:

 

Fun

Festive

Minimal ingredients

Low sugar  (if you remove the icing)

Aesthetically pleasing

Great all year round!

Can make an adult version by adding bourbon!

 

 

 

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Vegan Pumpkin Cheesecake Bread
Serves 8
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Prep Time
30 min
Cook Time
48 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
48 min
Total Time
1 hr 15 min
Ingredients
  1. Bread
  2. 1 Follow Your Heart vegan egg (or one flax egg) (for a less moist bread, remove this ingredient)
  3. 1 cup pumpkin puree
  4. 3/4 cup Better Body Foods coconut sugar
  5. 1/4 cup liquid-state coconut oil (vegetable may be substituted)
  6. 1/3 cup cup vegan Follow Your Heart sour cream (for a less moist bread, remove this ingredient)
  7. 2 teaspoons vanilla extract
  8. 2 teaspoons cinnamon
  9. 1 teaspoon pumpkin pie spice
  10. 1/2 teaspoon ground nutmeg
  11. 1 cup all-purpose flour
  12. 1/2 teaspoon baking powder
  13. 1/2 teaspoon baking soda
  14. pinch salt, optional and to tast
Cream Cheese Filling
  1. 1 vegan Follow Your Heart egg (optional)
  2. 1 container softened vegan Follow Your Heart Cream Cheese
  3. 1/3 cup granulated sugar
  4. 3 tablespoons all-purpose flour
Icing
  1. 1 cup powdered sugar
  2. 3 tbsp almond milk
  3. Optional: top with toasted walnuts
Instructions
  1. Batter: Preheat oven to 350F. Spray one 9x5-inch loaf pan with coconut oil or grease. In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or spoon until just combined; don't overmix; set aside. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  2. Cream Cheese Filling: In a large bowl, add all ingredients and whisk to combine. Evenly spread the filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
  3. If the top appears to be done yet its not fully cooked on the inside,  tent the pan with a sheet of foil draped over it at the 35 minute-mark. Baking times may vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.  Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely. Combine the icing ingredients and top with toasted walnuts. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
  1. To make an adult version: add bourbon
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

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