Continuing on with my pumpkin obsession, today I had to share my recipe for the ultimate holiday dessert! If you’re anything like me, you love dense baked goods and this is right on the money. Just like my oil-free banana muffins, incredibly moist, dense and so. damn. good! I’m sorry, I just can’t get enough of this bread. My dad ate an entire loaf last year haha. So be sure to snag a slice before it’s gone!
Pumpkin Cheesecake Loafs
Yield 2 loafs
- 15 oz. Pumpkin Purée, tutorial here
- 2 cups Unbleached Flour (can use gluten-free)
- 1 cup Coconut Palm Sugar
- 1 cup Vanilla Almond Milk (or any non-dairy + 1 tsp. vanilla extract), tutorial here
- 1 tsp Baking Soda
- 1 tsp Apple Cider Vinegar
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Pink Salt
- Cheesecake mixture:
- (Will yield extra - use to top it off)
- 8 oz. Non-dairy Cream Cheese
- 1/2 cup Organic Sugar
- 1/8 cup Almond Milk
- 1 tsp Vanilla Extract
- Preheat your oven to 350 degrees F
- In a large bowl, combine all your dry ingredients. In a medium bowl, combine your pumpkin purée, non-dairy milk & apple cider vinegar.
- Slowly add the wet into the dry and mix till fully incorporated.
- Using a mixer on high speed, beat your room temperature/softened vegan cream cheese with sugar and non-dairy milk. It should be thick and blended on high till smooth.
- Grease two loaf pans, or line with unbleached parchment paper (be sure to grease it still!).
- Pour the pumpkin batter into each pan till it's about half full, no more than half just to be safe, they will rise a little.
- Using a 1 tablespoon sized scoop, drizzle cheesecake batter on top. I did one scoop for small loafs, 2 for medium and 3 for large. Then grab a knife or chop stick and gently swirl the batters together till satisfied.
- Bake for 40-45 minutes, checking it the last 10 or so minutes to make sure it's not browning too quickly. Cooking time varies with ovens, so do the toothpick test to check the center of each loaf. If it comes out clean, you're all good to take them out. I recommend lowering your baking rack to the middle or slightly lower. To avoid the tops browning too quickly before the centers cook through.
- Let them completely cool, then peel parchment and/or cut and serve.
- With the extra cheesecake batter you can drizzle a little on top if you'd like and serve it up with some toasted nuts or dried fruits. I like doing crushed pecans with a sprinkle of extra cinnamon and nutmeg.
- Serve slightly warm with a glass of non-dairy milk and enjoy!
Courses Dessert, Seasonal