Pumpkin Cheesecake Bread



  • 2 tbsp Follow Your Heart® VeganEgg powder whisked with 1/2 cup ice cold water
  • 1 cup pumpkin puree
  • 3/4 cup Better Body Foods coconut sugar
  • 1/4 cup liquid-state coconut oil (vegetable may be substituted)
  • 1/3 cup cup Follow Your Heart® Vegan Sour Cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt, optional and to tast

Cream Cheese Filling

  • 2 tbsp VeganEgg powder whisked with 1/2 cup ice cold water
  • 8oz Follow Your Heart Vegan Gourmet Cream Cheese, softened
  • 1/3 cup granulated sugar
  • 3 tbsp all-purpose flour


  • 1 cup powdered sugar
  • 3 tbsp almond milk
  • toasted walnuts, for garnish


  1. Batter: Preheat oven to 350F. Spray one 9×5-inch loaf pan with coconut oil or grease. In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or spoon until just combined; don’t overmix; set aside. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  2. Cream Cheese Filling: In a large bowl, add all ingredients and whisk to combine. Evenly spread the filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
  3. If the top appears to be done yet its not fully cooked on the inside,  tent the pan with a sheet of foil draped over it at the 35 minute-mark. Baking times may vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.  Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely. Combine the icing ingredients and top with toasted walnuts. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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Follow Your Heart believes that a better world begins with better food choices. We make Vegenaise, the best vegan cheeses, and other delicious and innovative plant-based alternatives.

Follow Your Heart®, Earth Island® Vegenaise®, Vegan Gourmet®, Rocket Cakes® and VeganEgg® are registered trademarks of Follow Your Heart®/Earth Island®