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Pumpkin Bread with Saffron Cream Cheese Frosting

Pumpkin Bread with Saffron Cream Cheese Frosting is an eggless and delicious fall treat that's perfect during the holidays.
5 from 1 vote
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course Dessert
Cuisine American, Indian-Inspired
Diet Eggless, Vegan option, Gluten-free option.
Servings: 12 slices
Calories: 417kcal
Author: Nisha


  • 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


  • 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


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!


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.


Calories: 417kcal | Carbohydrates: 48g | Protein: 4g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 232mg | Potassium: 154mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3446IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
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