Much to your delight, pumpkin season is still going strong. But after a surplus plump muffins and creamy pies, you need something unique to satisfy your cravings. Expand your obsession with the favorite fall fruit with this healthy, vegan recipe. A combination of velvety cheesecake and hearty bread, this spiced pumpkin dessert is both sweet and savory.
Vegan Pumpkin Spice Cheesecake Bread
Makes 2 loaves
Ingredients
Pumpkin Layer
2 cups unbleached flour
1 cup coconut sugar
1 tsp. cinnamon
1 tsp. baking soda
½ tsp. nutmeg
¼ tsp. pink salt
15 oz. pumpkin purée
1 cup vanilla almond milk
1 tsp. apple cider vinegar
Cheesecake Layer
½ cup organic sugar
⅛ cup almond milk
8 oz. non-dairy cream cheese, softened
1 tsp. vanilla extract
Directions
- Preheat oven to 350 degrees F. Line two loaf pans with parchment paper and grease paper.
- In a large bowl, mix together flour, sugar, cinnamon, baking soda, nutmeg and pink salt. In a medium bowl, combine pumpkin, almond milk and vinegar. Add wet ingredients to dry and mix until fully combined. Set aside.
- In a separate medium bowl, combine sugar, milk and softened cream cheese. Use a handheld mixer on high to beat until smooth and thick.
- Pour pumpkin batter into pan until it’s about half the way full. Using a one-tablespoon scoop, spoon the cheesecake batter on top. (Note: I used one tablespoon scoop for small loaves, 2 for medium and 3 for large.) Use a knife to gently swirl batters together.
- Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Check during the last 10 minutes to make sure it doesn’t over bake. (Note: If necessary, lower oven rack below the middle before baking to avoid the top browning before the center is thoroughly cooked.)
- Before serving, drizzle extra cheesecake batter over top and sprinkle with toasted nuts or dried fruits, if desired. I used cinnamon, nutmeg and crushed pecans.