Soft Vegan Pumpkin Bread with Brown Sugar Streusel Topping

Vegan Pumpkin Bread with Streusel Topping — Moist pumpkin bread is flavored with five kinds of spices for maximum fall flavor and topped with an irresistible streusel topping!

Vegan Pumpkin Streusel Bread Recipe

This vegan pumpkin bread is so soft and moist, you won’t miss the eggs or butter one bit. 

The vegan streusel toppings is slightly crispy, dense, very chewy and gives way to the tender, springy loaf underneath. It’s a texture contrast that’s supremely amazing.It’s a buttery, brown sugar-based streusel and it’s a thicker, moister streusel rather than a dry, crumbly one.

As the bread bakes, the topping spreads slightly and bakes into the batter rather than just sitting on top of the loaf like sandy pebbles, waiting to fall off all over my kitchen floor.

Bland pumpkin desserts are not worth eating, and all my pumpkin recipes are nicely spiced without being over-powering. Since there’s no chocolate to compete with, I upped the spices in the vegan pumpkin loaf just slightly.

The bread is pleasantly spiced with pumpkin pie spice, cinnamon, nutmeg, cloves, and has molasses and vanilla for extra depth. If you’re more sensitive to cinnamon and or a certain spice, dial them down, to taste.

There’s just enough density, without being overly heavy, a curse that tends to plague vegan baked goods.

I love streusel-topped anything and it’s the proverbial icing on this cake. And I don’t doubt that you could bake this in a Bundt pan and call it a cake. No one would bat an eye.

But I’ll stick with calling it bread so I can have an extra slice or two.

Vegan Pumpkin Bread Ingredients

This is an incredibly simple vegan pumpkin bread recipe that requires no special ingredients or substitutes. You’ll need the following ingredients:

• Vegan buttery spread 
• Light brown sugar
• All-purpose flour
• Pumpkin puree
• Granulated sugar
• Coconut oil
• Unsweetened vanilla almond milk
• Molasses 
• Vanilla extract
• Spices (see full list in recipe card below) 
• Salt
• Baking powder 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Vegan Pumpkin Bread

This is such an easy vegan pumpkin bread recipe! You just combine everything in a mixing bowl, then bake.

Here’s an overview of the baking process:

1. In a large mixing bowl, stir together all the ingredients.
2. Turn the batter into a greased and floured 9×5-inch loaf pan. 
3. Make the streusel topping and sprinkle evenly over the bread. 
4. Bake until the center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.

Storage Instructions

This eggless pumpkin bread will keep airtight at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plastic wrap, and then placing loaf inside a gallon-sized Ziplock.

Bread will also keep airtight in the freezer for up to 6 months.

Tips for the Best Vegan Pumpkin Bread

I recommend using room temperature non-dairy milk in this recipe so the coconut oil doesn’t re-solidify when it’s mixed into the batter. 

Note that the batter for this quick bread is incredibly thick. That’s normal, don’t worry! 

Make sure to grease AND flour your loaf pan so the bread comes out easily. 

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4.74 from 30 votes

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust

By Averie Sunshine

If you want to make a believer out of anyone who doubts that vegan baked goods can taste amazing, this recipe will change their mind!

Prep Time: 15 minutes minutes

Cook Time: 42 minutes minutes

Additional Time: 3 minutes minutes

Total Time: 1 hour hour

Servings: 12

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Ingredients 

Streusel Crust

• ▢ ¼ cup unsalted butter (or vegan buttery spread), slightly softened
• ▢ ¼ cup light brown sugar, packed
• ▢ about 1/4 cup all-purpose flour, plus 1 to 2 tablespoons additional if needed

Bread

• ▢ ¾ cup pumpkin puree, not pumpkin pie filling
• ▢ ¾ cup granulated sugar
• ▢ ¼ cup light brown sugar, packed
• ▢ ⅓ cup coconut oil
• ▢ ¼ cup unsweetened vanilla almond milk, other milks may be substituted including coconut, soy, rice, cow, preferably at room temp
• ▢ 2 tablespoons mild or medium molasses
• ▢ 1 tablespoon vanilla extract
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1 teaspoon allspice
• ▢ ¾ teaspoon ground cloves
• ▢ ½ teaspoon ground nutmeg
• ▢ pinch salt, optional and to taste
• ▢ 1 cup plus 2 tablespoons all-purpose flour
• ▢ 2 teaspoons baking powder

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Instructions 

• Preheat oven to 375F. Spray one 9-by-5-inch loaf pan (or a 12-cup muffin pan) with floured cooking spray, or grease and flour the pan; set aside.

Streusel Crust:

• In a medium bowl, combine butter, brown sugar, 1/4 cup flour, and toss with a fork until mixture combines and crumbs and clumps form. This is a moist streusel, but if yours seems very moist and is paste-like, add another 1 to 2 tablespoons flour, as needed to dry it out. Set aside.

Bread:

• In a large mixing bowl, combine all ingredients through nutmeg, and whisk to combine. Using room temp milk will prevent coconut oil from re-solidifying, but if it does, a few small white clumps are okay.
• Stir in the flour and baking powder until just combined, don’t overmix. Batter is quite thick.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Evenly sprinkle the streusel topping over the top, using your fingers to break up large clumps if necessary.
• Bake for about 40 to 44 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
• Allow bread to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely.
• Slice bread with a serrated knife in a sawing motion, going over any stubborn patches of the crust a few times, taking care to be gentle to not compress the loaf.

Notes

Storage: Bread will keep airtight at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plasticwrap, and then placing loaf inside a gallon-sized Ziplock. Bread will keep airtight in the freezer for up to 6 months.

Nutrition

Serving: 1, Calories: 110kcal, Carbohydrates: 26g, Protein: 1g, Cholesterol: 1mg, Sodium: 99mg, Fiber: 1g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

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