Pumpkin Bread with Saffron Cream Cheese Frosting is an eggless and delicious fall treat that’s perfect during the holidays.
Pumpkin Bread hits differently during the fall. The pumpkin spice flavors are so perfect this time of year and pair so well with a cup of hot coffee.
The best feeling is waking up to the smell of pumpkin bread baking in the oven. It’s perfect during the holidays.
What is Pumpkin Bread with Cream Cheese Saffron Frosting?
Pumpkin anything pairs so well with cream cheese frosting. For my Pumpkin Bread, I decided to add a slight desi twist by adding ground cardamom to the actual pumpkin bread and saffron to the cream cheese frosting.
This recipe works perfectly for Diwali and Thanksgiving for those of you who enjoy an Indian Fusion Thanksgiving.
Can I make this recipe vegan, gluten-free?
For a vegan option: use vegan butter and cream cheese for the frosting.
For a gluten-free option: replace the all-purpose white flour with gluten-free flour.
Tips on making Pumpkin Bread with Cream Cheese Saffron Frosting:
- Combine the dry ingredients in a medium-size bowl. Mix and set aside.
- Mix the wet ingredients in a large bowl.
- Add the dry ingredients to the wet ingredients. Mix, but do not over mix.
- Let the bread completely cool before adding the frosting on top.
Ingredients you’ll need for Pumpkin Bread with Cream Cheese Saffron Frosting:
Pumpkin: Make sure you use pure pumpkin puree for this recipe and not pumpkin pie puree.
Chia Egg: You will need two chia eggs for this recipe. To make one chia egg use one tablespoon of chia seeds and mix it with 3 tablespoons of water. Stir and let it sit for 5 minutes until it thickens. Alternatively, you may use eggs for this recipe.
Baking Essentials: White flour, baking powder, baking soda, and salt.
Spices: Pumpkin spice and cardamom powder.
Oil: You need to use a flavorless oil for this recipe, such as, avocado, sunflower, canola, or vegetable. They will all work.
Vanilla: Use pure vanilla extract for this recipe.
Light Brown Sugar and White Sugar: You will need both light brown sugar and white sugar for this recipe.
Pumpkin Bread with Cream Cheese Saffron Frosting is:
Delicious
Moist
Eggless
Indian Fusion
Fall-like
Perfect for the Holidays
How to make Pumpkin Bread with Cream Cheese Saffron Frosting recipe step by step?
Make the Pumpkin Bread
1. Make the chia egg – add 2 tbsp of chia seeds with 6 tbsp water. Mix well. Set aside for 5 minutes until the mixture thickens and a gel forms.
2. Add all the dry ingredients in a mixing bowl – white flour, baking powder, baking soda, pumpkin spice, cardamom powder, and salt. Mix.
3. In a large bowl, add the wet ingredients – oil, pure pumpkin puree, vanilla, chia eggs, water, light brown sugar, and white sugar. Mix well.
4. Add the dry ingredients to the wet ingredients. Mix, but do not over mix.
5. Add the chopped pistachios and fold.
6. Transfer the pumpkin batter to a loaf pan.
7. Mix the 1/2 tsp cinnamon powder and 1 tbsp sugar to make a topping.
8. Top with the sugar topping. Bake for 50 minutes at 350 degrees.
9. Pumpkin Bread is ready. Let it cool completely before frosting.
Make the Cream Cheese Saffron Frosting
1. Add room temperature unsalted butter and cream cheese to a large bowl.
2. Using an electric mixer, mix the butter and cream cheese until light and fluffy.
3. Add powdered sugar and vanilla extract. Beat until creamy.
4. Microwave a tablespoon of milk for about 30 seconds, or until warm. Once done, add saffron. The color will change to a light yellow.
5. Add the saffron milk to the frosting. Beat until light and creamy.
6. Your frosting is ready.
7. Once the bread cools, add the frosting to the bread. Slice and enjoy!
Pin & Enjoy!
More Fall Dessert Recipes!
- No-Bake Pecan Pie Cheesecake
- Pumpkin Cake with Maple Cream Cheese Glaze
- Apple Walnut Cake with Salted Caramel Frosting
- Pumpkin Spice Hot Chocolate
- Pumpkin Brioche Bread Pudding
- Vegan Banana Bread
Pumpkin Bread with Saffron Cream Cheese Frosting
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin spice
- 1/2 tsp cardamom powder
- 1/2 tsp salt
- 3/4 cup oil any flavorless oil
- 1 cup pumpkin puree
- 2 tsp vanilla
- 2 chia eggs* 2 tbsp chia seeds + 6 tbsp water
- 1/3 cup water
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 cup pistachios chopped
topping
- 1/2 tsp cinnamon powder
- 1 tbsp sugar
saffron cream cheese frosting
- 4 tbsp unsalted butter
- 4 ounces cream cheese
- 1/2 tsp vanilla extract
- 1 tbsp hot milk
- 2 pinches of saffron
- 1 cup powdered sugar
Instructions
Make the Pumpkin Bread
- Make the chia egg - add 2 tbsp of chia seeds with 6 tbsp water. Mix well. Set aside for 5 minutes until the mixture thickens and a gel forms.
- Add all the dry ingredients in a mixing bowl - white flour, baking powder, baking soda, pumpkin spice, cardamom powder, and salt. Mix.
- In a large bowl, add the wet ingredients - oil, pure pumpkin puree, vanilla, chia eggs, water, light brown sugar, and white sugar. Mix well.
- Add the dry ingredients to the wet ingredients. Mix, but do not over mix.
- Add the chopped pistachios and fold.
- Transfer the pumpkin batter to a loaf pan.
- Mix the 1/2 tsp cinnamon powder and 1 tbsp sugar to make a topping.
- Top with the sugar topping. Bake for 50 minutes at 350 degrees.
- Pumpkin Bread is ready. Let it cool completely before frosting.
Make the Cream Cheese Saffron Frosting
- Add room temperature unsalted butter and cream cheese to a large bowl.
- Using an electric mixer, mix the butter and cream cheese until light and fluffy.
- Add powdered sugar and vanilla extract. Beat until creamy.
- Microwave a tablespoon of milk for about 30 seconds, or until warm. Once done, add saffron. The color will change to a light yellow.
- Add the saffron milk to the frosting. Beat until light and creamy.
- Your frosting is ready.
- Once the bread cools, add the frosting to the bread. Slice and enjoy!
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
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