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–+ servings

Trader Joe’s pumpkin bread healthy dupe

A soft, perfectly spiced pumpkin loaf inspired by Trader Joe’s, made with simple ingredients and topped with the dreamiest cream cheese glaze. Cozy, moist, and basically made for pairing with your morning coffee
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Servings 9 servings

Ingredients
  

  • 1 15oz can 100% pure pumpkin puree
  • 3/4 cup sugar — you can use as little as ½ cup
  • 1/3 cup almond milk or another non-dairy milk
  • 1/4 cup olive oil
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1 tsp ground ginger or fresh grated ginger
  • 2 cups all-purpose flour, or gluten free 1-to-1 equal sub
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch of sea salt
  • 2 tbsp cinnamon sugar, optional

Cream cheese glaze

  • 4 oz full-fat cream cheese, softened — dairy-free works too
  • 3 tbsp powdered sugar
  • 2-4 tbsp milk of choice

Instructions
 

for the loaf

  • Preheat the oven to 350°F and line a loaf pan with parchment paper.
    Add the pumpkin puree, sugar, almond milk, olive oil, cinnamon, clove, nutmeg, allspice, and ginger to a mixing bowl. Whisk until well combined.
    Sift in the flour, baking powder, baking soda, and salt. Use a spatula to mix until just combined. Be careful not to overmix.
    Pour the batter into the prepared loaf pan.
    If you want that extra little something on top, sprinkle the batter with cinnamon sugar before baking.
    Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
    Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack and let cool completely.
    Once cooled, spread generously with the cream cheese glaze, slice, and enjoy.

for the glaze

  • Using an electric mixer, beat the softened cream cheese until smooth.
    Add the powdered sugar and vanilla and beat until smooth and combined.
    Slowly add the milk while mixing until you reach your desired consistency, scraping down the sides of the bowl as needed.
    Use immediately, or store in an airtight container in the refrigerator for up to 1 week.
Tried this recipe?Let us know how it was!