Can I make this pumpkin bread gluten-free?

Yes, this recipe specifically calls for 2 cups of gluten-free oat flour, making it suitable for a gluten-free diet.

What gives the cream cheese filling its sweetness and creaminess?

The cream cheese filling is made smooth and naturally sweet by combining vegan cream cheese with one medium ripe banana.

How can I ensure the cream cheese filling is evenly distributed in the bread?

Pour half of the pumpkin batter into the pan, smooth it, then spread the cream cheese mixture over it before adding the remaining batter on top.

How should I store leftover Date-Sweetened Pumpkin Cream Cheese Bread?

After cooling completely, store the bread in an airtight container at room temperature for a few days, or freeze slices for longer storage.

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Date-Sweetened Pumpkin Cream Cheese Bread
[Vegan]

Name: Date-Sweetened Pumpkin Cream Cheese Bread [Vegan]
Cook time: 55 min
Yield: 8-10
Ingredients: 2 cups gluten-free oat flour; 1 16-ounce can of pumpkin purée; 1 1/2 cup pitted dates; 1/2 cup unsweetened almond milk; 2 tablespoons chia seeds plus 6 tablespoons water; 2 teaspoons vanilla extract; 1 teaspoon pumpkin pie spice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup crushed nuts (optional); 1/3 cup vegan cream cheese; 1 medium ripe banana

JB By: Jasmine Briones

Author Bio

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to... Read More

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Date Sweetened Pumpkin Cream Cheese Bread 1

Slices of date-sweetened vegan pumpkin bread with a visible swirl of creamy banana-infused vegan cream cheese filling, served on a plate.

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Date-Sweetened Pumpkin Cream Cheese Bread [Vegan]

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Pumpkin bread goes wonderfully with velvety cream cheese so why not just combine the two? This moist, date-sweetened bread has everything you want in pumpkin bread – purée, pie spice, vanilla, healthy flour – plus a delicious surprise: cream cheese! Slice off a piece, toast it, and enjoy the melty,... Read More

Ingredients You Need for Date-Sweetened Pumpkin Cream Cheese Bread [Vegan]

For the Pumpkin Bread:

2 cups gluten-free oat flour
1 16-ounce can of pumpkin purée
1 1/2 cup pitted dates
1/2 cup unsweetened almond milk
2 tablespoons chia seeds plus 6 tablespoons water
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup crushed nuts (optional)

For the Cream Cheese Filling:

1/3 cup vegan cream cheese
1 medium ripe banana

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How to Prepare Date-Sweetened Pumpkin Cream Cheese Bread [Vegan]

For the Cream Cheese Filling:

Combine vegan cream cheese with banana and mix until smooth.

For the Pumpkin Bread:

Preheat the oven to 350°F and line a bread pan with parchment paper.
Remove pits from dates, and place in a bowl covered in warm water for 15 minutes.
Mix chia seeds with water, then set aside to thicken.
Drain dates and add to a food processor with the pumpkin and vanilla. Process until dates are broken and smooth.
Place into a large mixing bowl and thoroughly combine with the remaining ingredients.
Pour half of the batter into a lined baking dish, smooth that out, then top with cream cheese mixture. Once that is smoothed out, add the remaining batter and level out the top.
Add any toppings, if desired.
Bake for 55 minutes, and cool completely before serving.