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!!
Love this recipe!!! It came out soooo delicious and it was so easy to make. I’ll definitely be making this again soon!
Thanks for the five star review and I’m glad you will make it again!
Love this recipe!!! It came out soooo delicious and it was so easy to make. I’ll definitely be making this again soon!
I made this twice in one weekend because it is SO GOOD! It’s on my Thanksgiving day menu!
Thanks for the 5 star review and I’m glad you made it twice in one weekend and it’s on your menu today!
I made this twice in one weekend because it is SO GOOD! It’s on my Thanksgiving day menu!
Excellent
Thanks for the five star review and I’m glad it was excellent!
Excellent
Can you make it with whole wheat flour? or Stone Ground Wheat Flour?
I have only tried with AP and using wheat flour will definitely effect results and you will need to tinker with other ingredients to compensate.
So excited for this to cool so that I can try it! This is my first attempt at vegan baking! ? It looks and smells wonderful. I followed your directions exactly. ?
Glad that this looks and smells wonderful! Enjoy!
I made this last night. The streusel part came out great and is a delicious addition, but unfortunately the loaf was extremely moist and dense. I used the coconut oil, not vegetable, and mixed with a spoon by hand once the flour was added. Also, mine sunk in the middle like what appears to have happened in the photos above. Is it supposed to do that? Any reason why mine would be so oily and dense?
It is a very dense and moist bread and because there are no eggs to lighten it, it can be prone to sinking if you don’t cook it long enough. Sometimes too when you slice it, it does flatten out which is what you’re probably referring to in the photos. I would recommend cooking an extra 5 minutes or so in your case to make sure it’s done in the middle and I also recommend King Arthur brand flour for all baking, gives great results.
Made this today, and it turned out well despite my replacement of the brown sugar with honey (since I didn’t realize I was out of brown sugar before I started mixing the ingredients, and didn’t have any allspice)! Used half granulated, half honey in the topping and cooled it off a bit in the freezer before putting it on the loaves, and it was all delicious after 25 minutes of cooking in two recyclable loaf pans. Looking forward to seeing if it gets even more delicious when I follow the recipe better. Reminds me of a hybrid of gingerbread and pumpkin bread due to the rich molasses undertones…
Glad that honey was able to work for you! Wow that’s a risky swap (liquid sweetener for a granulated one) but glad all was well! I love the molasses in it as well! Thanks for trying the recipe.
I made this as a full bread today, it was delicious! Could you advise on the cooking time if I were to make a few mini loaves instead of one bigger loaf?
I think this recipe will be right up your alley. Essentially the same recipe baked as minis https://www.averiecooks.com/2017/09/cinnamon-sugar-pumpkin-bread.html
Glad you loved this bread!
I’ve been making this pumpkin bread as is for several years now, to rave reviews. Have to share this: Today, I went to a potluck where everyone was supposed to bring a dish made of recycled Thanksgiving leftovers. I decided to make candied sweet potato/cranberry sauce bread. I used this recipe as a base, substituting pureed candied sweet potatoes for the pumpkin, and adding about half a cup of my whole cranberry sauce, drained, per loaf. I decreased the sugars and milk by half, and added walnuts. It came out spectacular! It was the hit of the dessert table!
Your combination of ingredients sounds wonderful! I can see why it was a hit at the dessert table!
One thing that made it special was that I cook my sweet potatoes with thin-slices of orange and lemon, so there were little bits of sweet citrus peel in the bread.
Sounds lovely!
This recipe was AMAZING! So yummy with the sugar crust too! This is the best vegan pumpkin bread recipe that I have had yet, because it stayed so moist. Thank you, thank you!
Thanks for trying the recipe and I’m glad it came out great for you!
Do you think the streusel topping would work if I used coconut oil instead of vegan butter?
Probably not as it will just melt into a liquid but I could be wrong.
It worked out just fine with solid coconut oil! The bread was a huge hit and I will definitely be making this one again.
That’s great to hear and glad you’ll make again!
I have been making this delicious bread a lot recently and wanted to share a variation. After making a few loaves of the pumpkin, I decided to try it using sweet potato purée. I had to add two more tablespoons of flour as the sweet potato was runnier than the pumpkin and I also added chopped pecans to both the batter and the crumble topping. It turned out fantastic and was a great way to switch up the (amazing) original recipe a little for a slightly different taste.
Love the variations and ideas! Glad it was a winner!
I love this recipe! I made it MANY times already, as bread, round birthday cake (I tripled the recipe), mini cakes, muffins, with/without streusel, with/without icing – so versatile! thank you!
Thanks for trying the recipe and I’m glad it came out great for you and that you’ve made it so many different ways, and always a winner!