This vegan pumpkin banana bread is the perfect fall treat. It’s incredibly moist, fluffy and perfectly spiced. And the cream cheese filling is the perfect addition to make this bread extra indulgent! All you need is 1 bowl and about 20 minutes of prep time. The oven will do the rest of the work.
I’ve always wanted to create a bread with a cream cheese filling. Not only is it pretty, but it just takes things dessert to the next level!
When I first began testing this recipe, I made it without cream cheese and it was really delicious! If you want to make this recipe without the cream cheese, it is equally as good. But when I tested it without, I ate a slice with cream cheese smeared on it and it was INCREDIBLE.
The tangy, creamy flavor of cream cheese pairs so well with the sweet and pumpkin spiced bread.
If you love cream cheese, I highly recommend adding it in!
Making your Bread
This recipe is incredibly easy and quick to prepare.
Preheat your oven to 350 degrees and line a loaf pan long ways with a piece of parchment paper (see photos below!) for easy removal. I also like to spray the sides of the loaf pan with cooking oil to ensure no stick!
If you don’t have parchment paper, just spray your loaf pan with cooking spray or butter with vegan butter so it comes out nicely.
Then, in a large bowl, mash your banana and then add all of your wet ingredients and brown sugar. Mix to combine.
Then add in the flour and remaining dry ingredients and fold together.
Add half of the batter to the bottom of your loaf pan and then for the best part: add a layer of cream cheese.
Where Do I Buy Vegan Cream Cheese?
I really prefer the brand Kite Hill for cream cheese. I also prefer their vegan yogurt over many others and use it a lot in my other baking recipes – see my Vegan Pumpkin Scones and Lemon Poppy Seed Loaf.
This post is not sponsored in any way, I just really do love the Kite Hill products! Kite Hill cream cheese is it is oil free and is made from almonds and almond milk and cultures. This is helpful in baking because the cream cheese won’t melt and overly spread in your bread.
I also really love the vegan cream cheese at Trader Joe’s but it contains a lot of coconut oil. Although I have not tested it, I bet it would spread and be more oily in the middle of the bread than the Kite Hill cream cheese.
If you can find Kite Hill, I really recommend it. Check their website for Where to Buy their products. Hopefully you can find them near you!
When spreading the cream cheese in the middle of your bread, try to leave some space on the ends and sides so the cream cheese is fully enclosed by the bread batter!
It’s okay if it is not perfect, but do your best to keep it in the center!
Finally add on the remaining batter and bake for about 1 hour and 15 minutes, or until a tooth pick comes out clean.
This bread is very very moist, but a toothpick should still come out clean when it is ready.
After baking, allow your bread to cool in the pan for 5 minutes and then transfer it to a wire cooling rack. To ensure easy slicing, I recommend allowing the bread to cool completely and wiping off the knife in between slices.
Or if you can’t wait, carefully cut into the bread when warm! It will still be okay!!
Doesn’t this bread just scream fall?!
Not only is it pretty, but it is really delicious as well.
Can I freeze this bread?
You can freeze this bread, but the texture of the cream cheese will change. It will become more crumbly and dry and not as moist as fresh.
If you would like to freeze this bread, I’d consider making it without the cream cheese layer. To freeze, wrap it generously in plastic wrap or Press’NSeal wrap (at least two layers) and then finally wrap in a layer of tin foil. This will keep in the freezer for up to three months.
To thaw, put the bread from the freezer into the refrigerator and allow to thaw for 24 hours before slicing.
I hope you guys love this bread as much as we do! It’s the perfect fall, cozy baking treat! If you have any questions or tried the bread, please leave a comment down below. I respond to every comment.
If you’re looking for more vegan pumpkin recipes, check out these!
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Vegan Pumpkin Banana Bread with Cream Cheese Filling
Ingredients
- 2 ¼ cups all purpose flour
- ¾ cup pumpkin puree
- 1 ripe banana mashed (about ½ a cup)
- ½ cup vegan butter melted
- ¼ cup maple syrup
- ¼ cup brown sugar
- 4 ounces vegan cream cheese
- 2 flax eggs 2 tablespoons ground flaxseed and 5 tablespoons water
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line the bottom of a 9x5 loaf pan with a strip of parchment paper (see photos in post for reference).
- Prepare your flax eggs by mixing together 2 tablespoons ground flaxseed with 5 tablespoons water in small bowl. Set aside for 10 minutes, or until gelatinous.
- In a large bowl, mash the ripe banana. Add in the maple syrup, melted butter, brown sugar, pumpkin puree, vanilla extract and flax eggs and mix to combine.
- Next, add the flour on top of the wet ingredients and then distribute the baking soda, baking powder, cinnamon, pumpkin pie spice, and salt over top the flour.
- Slowly fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not over mix or your bread will be dense and tough.
- Spray the exposed sides of your loaf pan with cooking spray or butter them to prevent sticking.
- Add half of the banana pumpkin bread batter to the bottom of the loaf pan. Next add on the 4 ounces of cream cheese. I like to keep it in the middle so it is completely enclosed in the center of the bread. See photos for reference.
- Finally add the remaining half of bread batter to top. Bake for 1 hour and 15 minutes, or until tooth pick in center of bread comes out clean. This bread is very moist and may appear undercooked but it is not. That is normal.
- After baking allow it to cool in loaf pan for 5 minutes, then transfer to a wired cooling rack. Allow to cool completely for easy slicing.
- Storage: I recommend storing this in an airtight container at room temperature for up to 4 days.
Notes
- This bread bakes well without the cream cheese as well if you would like to leave it out.
- If you can't find pumpkin pie spice at your grocery store, try this DIY version by Minimalist Baker.
- I have only tried this recipe with canned pumpkin puree. If you roast your own pumpkin, the results may differ because it may be more wet or more dry.
- I have not tested a gluten free version of this bread. If you do and have good results, please let me know!
- See above in post for thorough freezing directions!
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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