This moist Vegan Pumpkin Streusel Bread is an easy to make, dairy and egg free quick bread that’s topped with a sweet crumbly streusel. It’s perfect for a fall weekend breakfast treat!
This recipe and photos have been updated since the original post on 11/10/2014
I couldn’t let November slip away without sharing one more pumpkin recipe. This Vegan Pumpkin Streusel Bread is incredibly moist, has tons of pumpkin spice flavor and doesn’t use any eggs or dairy, a plus if you’re out of them or vegan!
Pumpkin bread on it’s own is a favorite of mine, but in case you want to take it up a notch try adding streusel to the top. It turns an already delicious breakfast or dessert into something magical. This bread is a quick bread, which means you won’t need any special equipment like a mixer to make it.
Quick breads are also great if you’re new or not confident in your baking skills. I like to keep my baking simple because I am by no means gifted when it comes to fancy, time consuming baked goods. This vegan pumpkin bread though is right up my alley!
Ingredients Needed to Make Vegan Pumpkin Streusel Bread
- whole wheat and all purpose flour
- baking soda
- pumpkin pie spice and cinnamon
- pumpkin purée
- maple syrup
- coconut oil or olive oil
- unsweetened almond milk or milk of choice
- vanilla extract
- brown sugar
How to Make Vegan Pumpkin Streusel Bread
Start by making the streusel topping. Combine flour, brown sugar, cinnamon and melted coconut oil in a small bowl. Use a fork to combine everything together until crumbles form. Keep the streusel in the refrigerator while you make the bread.
Preheat the oven and spray a 9×5 loaf pan with cooking spray. whisk together the flours, baking soda and spices in a bowl. In a larger bowl whisk together the pumpkin purée, maple syrup, oil, milk and vanilla. Pour the wet in with the dry and stir everything together with a spatula. When it’s combined, pour it into the loaf pan.
Top the batter with the streusel and bake for 50-60 minutes or until a toothpick comes out clean. If the streusel starts to get too brown on top, place a piece of foil loosely over the bread. I have found that I need to do this for the last 10 or so minutes of baking.
Tips and FAQ
- Make sure all of your ingredients are at room temperature. This is particularly important when working with melted coconut oil. If the ingredients are cold the coconut oil will solidify in them and won’t distribute evenly into the batter.
- Line the bottom of the loaf pan with parchment paper and spray it with oil as well to ensure that the bread doesn’t stick to the pan.
- If you don’t have pumpkin pie spice you can make your own. Here’s a pumpkin pie spice recipe.
Can I Use Vegan Butter Instead of Coconut Oil?
Yes. I’ve made it both ways, but prefer to use the coconut oil because personally I’m not a fan of the flavor vegan butter has and the ingredients used in many of them.
Can I Make the Bread Without the Streusel?
Yes. If you would prefer to skip the streusel the pumpkin bread is delicious on it’s own. It won’t be as sweet without it so if this is a concern I recommend using 2/3 cup of maple syrup versus a 1/2 cup.
Can I Freeze the Vegan Pumpkin Streusel Bread?
Yes. Let the bread cool completely. Once cooled, wrap it in plastic wrap and then wrap that in foil. Store the bread in a resealable freezer bag for 2-3 months.
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 1/4 cups pumpkin purée
- 1/2 cup maple syrup, Use 2/3 cup for a sweeter bread
- 1/4 cup melted coconut oil or olive oil
- 1/4 cup unsweetened almond milk or milk of choice
- 1 1/2 teaspoons vanilla
For the Streusel Topping
- 1/4 cup whole wheat or all purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons melted coconut oil
- Preheat oven to 350° F. and spray a 9x5 loaf pan with cooking spray. Line the bottom with parchment paper and set aside.
- In a large bowl whisk together the flours, sugar, baking soda, baking powder, salt, and spices. In a smaller bowl whisk together the pumpkin puree, oil, water, syrup, and vanilla. Add the wet ingredients to the dry and fold together with a rubber spatula being careful not to over mix. Pour the batter into the prepared loaf pan.
- In a small bowl whisk together the coconut sugar, flour, cinnamon, and salt. Pour in the melted coconut oil and use a fork to stir it together until crumbled form. Spread the topping evenly over the pumpkin batter.
- Bake the bread on the middle rack of the oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the bread on a wire rack for 20 minutes before removing it from the loaf pan.
The bread may be wrapped tightly and stored at room temperature for up to 4 days or it may be frozen for later use.
Amount Per Serving: Calories: 228Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 236mgCarbohydrates: 36gFiber: 3gSugar: 15gProtein: 3g