8ouncesKite Hill vegan cream cheeseI don't recommend any other brand of vegan cream cheese for this recipe (see notes)
1/2cuppowdered sugar
Instructions
Preheat the oven: Set oven to 375 degrees Fahrenheit and lightly grease a 9x5 loaf pan.
Prepare your flax eggs: Whisk together 2 tablespoons ground flax seed with 5 tablespoons water. Set aside for 10 minutes, or until gelatinous like egg whites.
Prepare the cream cheese filling: Add the powdered sugar and vegan cream cheese to a large bowl and beat together until creamy like cream cheese frosting.
Prepare the pumpkin banana bread: In a large bowl, beat together the flax eggs, pumpkin puree, mashed banana, vegetable oil, brown sugar, and vanilla extract. Then add in the flour, pumpkin pie spice, baking soda, and sea salt. Fold the dry ingredients into the wet with a spatula until combined.
Layer in loaf pan (see photos in post for step by step process): Smooth half of the pumpkin banana bread batter evenly into the bottom of the loaf pan. Spread half of cream cheese filling on top of batter, then gently swirl cream cheese filling in with a knife. Spread remaining half of pumpkin banana bread batter on top of cream cheese, then layer remaining cream cheese filling on very top. Finally swirl the cream cheese topping into the top of the bread with a knife. I find it easiest to spread the cream cheese filling evenly by first dolloping 3 dollops on, then smoothing out the dollops.
Bake: Bake loaf for 50-60 minutes on middle rack of oven, or until toothpick comes out clean.
Cooling: Allow bread to cool in pan for 10 minutes, then transfer to a baking rack to finish cooling. Slice when slightly warm or cool. If you slice the bread when it is still hot it will stick to the knife and will seem undercooked.
Storage: I recommend storing this in an airtight container at room temperature for up to 4 days. Refrigeration or freezing is NOT recommended.
Notes
Why you do not want to substitute another brand of vegan cream cheese: Most vegan cream cheeses are oil-based or contain a significant amount of oil. When baked, these cream cheeses will completely melt into the batter. This will not only make your bread significantly more moist, you'll also lose the swirled layers. Kite Hill cream cheese does not contain oil - just fat from nuts. It therefore mimics regular cream cheese when baked and will not melt or separate.
See photos in post for step by step process of layering batter.
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 a homemade version.
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!