Healthy Pumpkin Bread with “Cream Cheese” Frosting

This Pumpkin Bread with “Cream Cheese Frosting” is gluten-free, dairy-free, low in sugar and the perfect healthier fall treat!

My healthier pumpkin bread is a delish twist on the classic pumpkin bread I grew up with— sans refined carbohydrates and blood sugar spike 😉

As you may be able to tell by now, I am obsessed with all things pumpkin! It’s a close tie between pumpkin + cream cheese frosting and pumpkin + chocolate chips for me. Which do you guys prefer?

PS. check out my video tutorial HERE.

For this Healthy Pumpkin Bread with “Cream Cheese” Frosting, you will need:

• oat flour— I LOVE breads and muffins made with oat flour! They always turn out so fluffy. You can make oat flour by blending oats in a high speed blender until you reach a flour-like consistency. If you don’t have a blender, you can buy oat flour at the store or online quite inexpensively!

• pumpkin puree— obv 🙂 make sure you use 100% pumpkin puree… not the sweetened variety.

• coconut sugar— feel free to use regular sugar instead if you wish!

• oil— I use avocado oil. It is flavorless and great for high heat cooking. I buy large bottles at Costco.

• eggs

• baking soda

• pumpkin pie spice— you can find pumpkin pie spice at most grocery stores and online. If you cannot find it or don’t want to buy it, you could also use cinnamon.

• sea salt

If you love pumpkin as much as me, check these recipes out too!

Pumpkin Protein Bars

Pumpkin Pie Fudge Bars

Pumpkin Spice Baked Oatmeal with an Almond Butter Glaze

Homemade Pumpkin Spice Coffee Creamer

Pumpkin Chocolate Chip Muffins

White Chocolate Pumpkin Peanut Butter Cups

Print Recipe

5 from 4 votes

Healthy Pumpkin Bread

Course: Breakfast, Dessert, Snack

Keyword: breakfast, cream cheese frosting, dairy free, dessert, frosting, gluten free, low sugar, oat flour, pumpkin, pumpkin bread, pumpkin spice, snack

Ingredients

• 1.5 cups oat flour (see above for recommendations)
• 1 cup pumpkin puree
• 1/2 cup coconut sugar (can sub regular sugar)
• 1/4 cup avocado oil (or oil of choice)
• 2 eggs
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice
• pinch sea salt

For the dairy-free cream cheese frosting

• 1/2 cup vegan cream cheese (I like the brands Kitehill and Miyokos, you can also use regular cream cheese if you tolerate dairy)
• 1/2 cup powdered sugar (organic if possible)

Instructions

• Preheat oven to 350F and line a loaf pan with parchment paper.
• Add all ingredients to a bowl, mix well, and pour into loaf pan. Spread/flatten evenly.
• Bake for 45-50 minutes.
• Let bread cool completely. While it cools, mix together cream cheese and powdered sugar. Spread frosting over bread and top with cinnamon.