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!!
Would this bread work if you left the streusel off?
Thanks!
Yes the bread itself will work and bake correctly but the streusel does add great flavor and texture.
Can the pumpkin streusel bread be made with extra pumpkin pie spice? I don’t have the allspice, nutmeg or cloves on hand.
Yes, go for it!
I am confused about Streusel Crust. The recipe says 1/4 cup unsalted butter. Butter is not vegan, right? Or does this mean vegan unsalted butter? I am new to this.
Thank you!
There is vegan butter, i.e. Earth Balance; or you can use real butter if you’re not vegan.
I made your pumpkin bread twice now. I cooked it another 10 minutes at 250 degrees. When I took the loaves out of the oven, I left them on top of the warm stove , in the pans and put foil on them to steam them another 10-
15 minutes. They where perfect. This is a great recipe. My neighbor and her daughter raves about the bread. We all love the topping . I used coconut almond milk.
Glad the bread has come out great for you both times you’ve made it. I like your steaming idea and technique! Glad your neighbor and daughter are raving about it!
I’ve made this three times so far, and it turns out beautifully every time! I use coconut sugar and whole wheat flour, and it is lovely and not excessively rich. Everyone who tries it loves it too! Thank you for this marvelous recipe.
I was so excited to make this and so disappointed with my results :( I don’t know what I must have done, but the bread was completely deflated, my crumble was a flour-y paste, and the bread didn’t even cook in the middle after an hour or so of baking :(
Do you know what I could have done wrong?
Usually my results with your recipes are great so it must have been something I did.
Going to the store to try again though-hopefully this round goes better.
Wow…lots of snags. Okay the bread recipe is solid because I’ve made this as bread, as a cake, as muffins, mini muffins, you name it, I love this base. There’s lots of people who’ve commented on this post for example who’ve had great results too. That said, it sounds like it simply wasn’t baked long enough. Don’t go by the clock; go by WHEN the Food is DONE. So maybe in your climate, oven, pan, ingredients, etc that take 80 minutes, great. Do it.
That being said, it sounds like something went wrong when mixing up the crumble and maybe it almost acted as a shield, preventing the bread from fully baking through? I would skip the streusel and either re-make this as a bread or bake it in a 9×9 pan as a cake or as muffins. Cakes/muffins cook much faster than bread. There are links in the related recipes for other versions of this exact same pumpkin base, just made differently. LMK how things go!
I have made this recipe as muffins and they worked beautifully! So I have no idea what’s up with my bread making skills but I think I am just going to have to stick to banana bread if I want to make a bread.
I tried again today and the bread (although didn’t sink so yay) basically burnt even though the underlay of it didn’t properly cook through. I don’t know what I am doing wrong but obviously I should just put my bread-making career to rest haha.
Thank you for your help still, really do appreciate how kind you are to all of your followers!!
Well thanks for trying it again and I will say that loaves of bread are my #1 kitchen fail too. Like I can make anything, consistently, but when it comes to loaves, there is an art to getting the center to cook through before the top/bottom/sides burn. I recently just made a poundcake loaf 3 TIMES and it failed on me each time. I sent the recipe I created to my mother and hers was perfect, on the first time. So sometimes you just have to say you know what, this recipe and me aren’t getting along and leave it at that. But as you know from trying this recipe as muffins, it totally works! And there are other people for whom this bread worked, so I know the recipe is solid but you and it aren’t getting along :) Thanks for trying it again though!
This recipe makes the BEST pumpkin muffins ever! They have replaced my favorite vegan pumpkin bread/muffin recipe that I have used for years. I have made this with and without the streusel and it’s great both ways. I have made these muffins probably 5 times this season already. I just made a batch with 3/4 cup sugar total (all brown) and they are just sweet enough and soo moist!
Glad you love this base and I agree, it’s the best pumpkin base! I have made it as muffins (there’s a link in the related recipes) as well as a cake, as loaves like this streusel bread (with and without the streusel, with choc chips, etc.) So happy you love this base as much as I do and that it’s replaced your fave recipe you’ve been using for years! What a compliment!
I made a double batch, following the recipe to the letter except for the streusel. For the streusel, I used a vegan spread, but half the amount, and added 1/4 cup of finely chopped walnuts per loaf. The loafs were absolutely delicious! The spice mix and level were perfect, the texture was moist but not too dense, and no one guessed it was vegan. A wonderful treat with coffee. I’m making it again today!
Thanks for trying the recipe and sharing what you did and glad everyone loved it, no one guessed it was vegan, and that it was perfect enough to make another one of today!
Good except waaay too sugary. Next time I’ll cut the sugar in half.
I would recommend decreasing the oil a bit (maybe to 1/4 cup) if going with a liquid like canola – mine was alllmost too moist/undercoooked in the very middle, and it did look quite a bit deflated along the middle of the loaf. Didn’t impact the flavor – it was delicious and the spices were perfect. The streusel was great – I think I’ll up it by 1.5x next time. I’ve been looking for a vegan pumpkin bread recipe to replace my mom’s recipe from my childhood, and I’ve found it. :) Thank you.
Glad you loved it in general, and with regard to the oil, I’ve found that using coconut oil (in general) you need slightly more than you do with canola/vegetable oils so that could be the difference.
This is my all time favorite recipe of your’s (that I’ve tried to date!)
Have made it about 4-5 times over the last few months. We love it for breakfast or just for a quick snack (since it is a healthy recipe!!) or sometimes for dinner!
I would love to have more healthy quick bread recipes like this one.
Love your blog and healthy recipes. Thank you!!
Thanks for trying it & glad it’s a big favorite for you!
I made the pumpkin bread today and it came out great!!! I added some golden raisins to mine just because I love raisins. The family gave it a big thumbs up!!
Oh I would love it with golden raisins, too! That would be right up my alley. Great thinking & glad your whole family enjoyed it!
it is my favorite recipe!
I have one baking right now. Today I added raisins and coconut. The recipe is so versatile and delicious!
I’m glad you love it! In the fall, I made the recipe as muffins, loaf pan, cake pan, mini muffins, etc. It can do no wrong :) Raisins & coconut sound great!
Yay, so glad I decided to way this for Christmas dinner! I’ve had this jar of molasses sitting in the pantry, and I knew I’d find the perfect use for it- my mother said ‘well, I have to toot christy’s horn- this is better than any bread I’ve ever baked!’, to which I replied of course, ‘it’s all Averie’ :) Thank you sooo much for another great recipe- I seriously can’t wait to make this again. Hope you’ve had a lovely Christmas!
What a lovely compliment your mom gave you! So glad that it was a hit with your family and I appreciate you trying this recipe, Christy! Thanks for LMK! Have a great rest of your Xmas and a very happy new year!
Hi,
Thanks for sharing this recipe and photos.
I made this and it turned out great!
I made the following changes:
– I made it half whole wheat and half plain flour (texture was still great)
– I had to make my own pumpkin spice and all spice mix as I didn’t have those in the kitchen at the time.
Have you tried making it with agave, honey or maple syrup? Would be interesting to see if the texture changed much.
Have you tried making it with agave, honey or maple syrup? = no because you cannot sub liquid sweeteners for dry ones (white or brown sugar) without then changing other ratios like the flour and leaveners. I love the recipe so much as written that I haven’t tinkered with it after working for years to get it to the place it is now :)
Glad your flour swap and your DIY spice blend worked great!
This pumpkin bread is delicious!! My foodie pen pal (Secrets from the Cookie Princess) made some for me this month. I love all the spices and molasses! So good!
Thanks for trying it and glad you love it!
This came out of the oven a little bit ago and I just tried a scrap of it. Blissful! I sort of did a hybrid between this and the muffins – I baked it as a loaf, but left the streusel off and put chocolate chips in instead (at the request of my husband). It’s moist and perfect! Can’t wait to dig into it further. :)
What you did sounds great! I love the streusel topping but you can never go wrong with choc chips (heck you could do both…LOL) Glad to hear you tried this, Amber. Thank you! And for the field report – love that!!