• Skip to main content
  • Skip to primary sidebar

Honey, Whats Cooking

menu icon
go to homepage
  • Recipes
  • Travel
  • Lifestyle
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Travel
    • Lifestyle
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Recipes » Cuisine » American

    Posted on: Nov 15, 2021 · This post may contain affiliate links ·

    Pumpkin Bread with Saffron Cream Cheese Frosting (eggless)

    17 shares
    Jump to Recipe

    Pumpkin Bread with Saffron Cream Cheese Frosting is an eggless and delicious fall treat that's perfect during the holidays.
    Pumpkin Bread with Saffron Cream Cheese Frosting (eggless)

    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.

    Pumpkin Bread with Saffron Cream Cheese Frosting (eggless)

    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.

    Pumpkin Bread with Saffron Cream Cheese Frosting (eggless)

    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

    Pumpkin Bread with Saffron Cream Cheese Frosting (eggless)

    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 tablespoon of chia seeds with 6 tablespoon 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 ½ teaspoon cinnamon powder and 1 tablespoon 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

    Recipe Card

    Pumpkin Bread with Saffron Cream Cheese Frosting

    Eggless, Vegan option, Gluten-free option.
    Pumpkin Bread with Saffron Cream Cheese Frosting is an eggless and delicious fall treat that's perfect during the holidays.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Indian-Inspired
    Servings: 12 slices
    Prep Time: 30 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Calories: 417kcal
    Author: Nisha

    Equipment

    • loaf
    • Mixing Bowls
    • Electric Mixer

    Ingredients

    • 2 cups all-purpose flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 teaspoon pumpkin spice
    • ½ teaspoon cardamom powder
    • ½ teaspoon salt
    • ¾ cup oil, any flavorless oil
    • 1 cup pumpkin puree
    • 2 teaspoon vanilla
    • 2 chia eggs*, 2 tablespoon chia seeds + 6 tablespoon water
    • ⅓ cup water
    • ½ cup light brown sugar
    • ½ cup white sugar
    • ½ cup pistachios, chopped

    topping

    • ½ teaspoon cinnamon powder
    • 1 tablespoon sugar

    saffron cream cheese frosting

    • 4 tablespoon unsalted butter
    • 4 ounces cream cheese
    • ½ teaspoon vanilla extract
    • 1 tablespoon hot milk
    • 2 pinches of saffron
    • 1 cup powdered sugar

    Instructions

    Make the Pumpkin Bread

    • Make the chia egg - add 2 tablespoon of chia seeds with 6 tablespoon 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 ½ teaspoon cinnamon powder and 1 tablespoon 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!

    Notes

    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.

    Nutrition

    Calories: 417kcalCarbohydrates: 48gProtein: 4gFat: 24gSaturated Fat: 6gCholesterol: 21mgSodium: 232mgPotassium: 154mgFiber: 2gSugar: 30gVitamin A: 3446IUVitamin C: 1mgCalcium: 68mgIron: 2mg
    Keyword Pumpkin Bread, Saffron Cream Cheese Frosting
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
    « Rose Barfi (eggless, gluten-free)
    Jalapeno Popper Mac and Cheese (vegetarian, gluten-free option) »
    17 shares

    Reader Interactions

    Comments

      LEAVE A COMMENT & RATE THIS RECIPE Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Bina says

      October 03, 2022 at 2:41 pm

      5 stars
      Made this one this past weekend, loved all the flavors.

      Reply
      • honeywhatscooking says

        October 05, 2022 at 12:56 am

        Hi Bina. So glad you enjoyed this recipe. I love the flavors too. Assuming you made it with the chia egg mentioned (vegan)?

        Reply

    Primary Sidebar

    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

    More about me →


    Summer Recipes

    • Quinoa Bhel Salad
      Quinoa Bhel Salad (vegan, healthy-ish)
    • Paneer Kathi Roll (vegetarian, gluten-free option)
    • Paneer Sandwich
      Paneer Sandwich
    • Mango Chickpea Indian Kachumber Salad featured
      Mango Chickpea Indian Kachumber Salad (vegan)
    • Eggless Marble Cake
    • Aloo Tikki Chaat (not fried)

    Popular Recipes

    • World's Best Spaghetti with Rao's Homemade - featured image
      World's BEST Spaghetti RAO’s Homemade Marinara
    • Bombay Grilled Sandwich (vegetarian)
    • Gajar Ka Halwa Recipe (Carrot Halwa, Indian Carrot Pudding)
    • Green Moong Dal Khichdi (Instant Pot)
    • Mexican Pizza featured image.
      Taco Bell Mexican Pizza (vegetarian, baked)
    • Almond Cardamom Tea
      Almond Cardamom Cake

    Footer

    ↑ back to top

    Menu

    • Home
    • Recipes
    • Travel
    • Lifestyle
    • Shop

    About

    • About
    • Contact
    • Press
    • Privacy Policy

    Recipes

    • Healthy-ish Recipes
    • Vegetarian Recipes
    • Easy Recipes
    • Gluten-Free Recipes
    • Instant Pot Recipes
    • Indian Food Recipes

    Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Honey, What's Cooking