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, comforting goodness.

Date-Sweetened Pumpkin Cream Cheese Bread [Vegan]




Cooking Time




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. Preheat the oven to 350°F and line a bread pan with parchment paper.
  2. Remove pits from dates, and place in a bowl covered in warm water for 15 minutes.
  3. Mix chia seeds with water, then set aside to thicken.
  4. Drain dates and add to a food processor with the pumpkin and vanilla. Process until dates are broken and smooth.
  5. Place into a large mixing bowl and thoroughly combine with the remaining ingredients.
  6. 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.
  7. Add any toppings if desired.
  8. Bake for 55 minutes, and cool completely before serving.