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vegan pumpkin bread

A moist and delicious vegan pumpkin bread topped with a sweet streusel crust, perfect for fall mornings.
Print Recipe
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.25 cup unsalted butter or vegan buttery spread
  • 0.25 cup light brown sugar
  • 0.25 cup all-purpose flour
  • 0.75 cup pumpkin puree
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar
  • 0.33 cup coconut oil
  • 0.25 cup unsweetened vanilla almond milk
  • 2 tablespoons mild molasses
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon allspice
  • 0.75 teaspoon ground cloves
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon pinch salt
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder

Method
 

Preparation Steps
  1. Preheat oven to 375F. Spray a 9x5-inch loaf pan with cooking spray or grease and flour it.
  2. In a medium bowl, combine butter, brown sugar, and 1/4 cup flour. Mix until crumbs form for the streusel topping.
  3. In a large bowl, whisk together pumpkin puree, sugars, coconut oil, almond milk, molasses, vanilla extract, and spices.
  4. Stir in 1 cup flour and baking powder until just combined. Do not overmix.
  5. Pour batter into prepared pan and sprinkle streusel crumbs evenly on top.
  6. Bake for 40 to 44 minutes, until the center is set and a toothpick comes out clean.
  7. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
  8. Slice with a serrated knife, being gentle on the crust.

Notes

This vegan pumpkin bread is packed with spices and topped with a crunchy streusel for extra flavor.