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!
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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:
- In a large mixing bowl, stir together all the ingredients.
- Turn the batter into a greased and floured 9×5-inch loaf pan.
- Make the streusel topping and sprinkle evenly over the bread.
- 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.
Recipe FAQs
The egg-free pumpkin bread doesn’t taste like coconut, and even if you don’t like coconut, I recommend using it. It adds a subtle layer of flavor you can’t put your finger on, in a rich and luxurious undertones kind of way. Substitute with canola or vegetable oil if you must.
I don’t have experience making gluten-free quick breads, so I can’t say for sure whether using a gluten-free flour alternative will work in this recipe.
You likely can, but I haven’t tried that myself. But I imagine chocolate chips, chopped nuts, or dried fruit would work well here.
Whether you’re making vegan pumpkin bread or regular pumpkin bread, I recommend opting for a mild molasses (like from the Grandma’s brand). Do NOT use blackstrap molasses, as it’s very bitter and will affect the flavor of the bread.
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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Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Vegan Fall Recipes:
Chocolate Chip Vegan Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Plus, they’re packed with five different warming spices, which makes then extra flavorful!
Vegan Apple Cinnamon Muffins — These apple cinnamon muffins are studded with BIG chunks of apple! They’re so easy to make and are perfect for a quick snack or breakfast to-go.
Caramel Apple Muffins — Soft, fluffy, springy, loaded with chunks of apples, and so much CARAMEL flavor!! EASY, no mixer needed, and you’d never guess they’re accidentally vegan!!
Sweet Potato Muffins — The muffins are super soft and tender in the interior with slight chewiness around the edges. They’re springy, moist, fluffy, light, and accidentally vegan but you’d never guess it.
Healthy Chocolate Chip Muffins — Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite! Soft, fluffy, and deliciously decadent tasting!!
Peanut Butter Chocolate Chip Muffins — Fast, EASY, one bowl, no mixer muffins!! You’d never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!
I. Want. That. Topping. :)
You are the crust girl and this is the crust to beat all! You would have loved this, Dorothy!
Aarrgh–I missed your post this am! It’s my daily morning read, with coffee! I was up much earlier than usual and had a class to go to. I would have been day dreaming about making this. Anything topped with streusel is an instant favorite with me too! I am loving your vegan muffins, breads, etc… I always have coconut oil in the pantry but sometimes the egg stash gets depleted faster than I anticipated so it’s nice to have these options!
I normally get my posts up by midnite-1am pacific but last night I was running late and it was more like 2-3am I think my time. So if you were up before that, well, that’s beyond an early wakeup call :) This bread is amazing and I know you’d love it. And you’d never ever ever guess it was vegan!
Totally agree that coconut oil doesn’t necessarily add a coconut flavor at all. I use it even to cook eggs now! If anything sometimes people smell the coconut and then consequently imagine tasting it too….haha
I blogged about the smelling it not to be confused with tasting it situation about 6 mos ago in one of my cookie recipes I used with it. Even if you can smell it, you really cannot taste it. And what you do taste, if anything, is subtle and it’s not like shredded coconut flakes, AT ALL – which is what I think ppl think it will taste like. Eggs w/ coconut oil is a good idea!
Averie,
Yet another delectable treat you have here! My taste buds are now running on overdrive here, and I can tell it’s the same for all your other readers/commenters, as well! If you ever do any giveaways on your blog…I’d gladly accept a loaf of this any day! :) In the meantime, I am going to try this out on my hubby soon….I am sure he will love it…
I would love!! to give away some of my stuff to readers. I really don’t need it all but unfortunately, I’ve been told, there are too many legal pitfalls but trust me, I want to!
Droooool! I love all things pumpkin, particularly in breads, muffins, and other baked goods!
It looks and sounds wonderful. So much flavor in this loaf of yours, a must try!
That brown sugar streusel crust is so good! Love this bread!
I am all about crusts! I love the color of this beautiful loaf!
This looks fantastic! A bog scoop of coconut ice cream and it’s the perfect vegan dessert!
Soooo much pumpkin love in this post, I’m in heaven. This bread looks so moist, and I love the look of that thin crackly crust on top…oh my!!
The crust layer, Sue, is just so good and I am not even a crust person! :)
Always enjoy a vegan alternative dessert… you are my go to gal… thanks
Thanks for saying that Tracy!
I am a crust girl myself, I will pick and eat he crust and leave the stuff in the middle; This bread is beautiful and I love how it is healthy for you!! Great way to start fall..
Well if you ARE a crust girl, you’re going to love-love this one I would think!
That crust sounds so good, and the bread looks SO soft and delish!
Oh.My.GOD. I just made Pumpkin Spice Cookies that are almost 100% identical to these in ingredients (obviously the ratios are different in cookies vs. bread.) From the spices to the coconut oil to the molasses to the almond milk to the pumpkin puree….I’m telling you, it is EERIE.
Even weirder? I was going for a pumpkin spice muffin idea, but I can’t seem to get the muffin batter ratios right. Too much cookie baking. :D
Oh, and that streusel topping wouldn’t stand a chance around me. That loaf would be bare on top in minutes.
Well given my 2013 (and some of 2012) and abundant recipe testing with pumpkin :) there seemed very little going into this fall that I felt like I could even do that would be new and different for me but trying to make some of my recipes vegan seemed like a good little challenge for myself. I have umpteen, and I do mean so, so many recipes for pumpkin cakes and muffins, so if you need any, well, just ask :)
I put all of these ingredients in my pumpkin muffins from 2 weeks ago that I blogged about and you could probably swap out the sugar and flour pretty easily to make them work for you if you really want muffins but I know you’re a cookie girl. Can’t wait to see what you did b/c pumpkin cookies with puree rather than just using pumpkin pie spice (which is what I did with mine from last week) are tricky to nail and stay chewy. They turn into cake-ies, not cookies, for me.
Mmmm, this looks delicious! It looks so moist and flavorful! And streusel with pumpkin? Total win.
Awesome fall flavors!!!
And I know you could easily keep it GF and probably make it stevia-friendly :)