Vegan Pumpkin Streusel Bread

With Thanksgiving just over two weeks away, I thought I would start sharing some fabulous recipes for you to make on the wonderful day of feasting, or any time for that matter. Let’s start the turkey day recipes off with one that was so good I made it twice in one week, Vegan Pumpkin Streusel Bread!

Let’s get something out in the open first, vegan. Hearing the word vegan in a recipe does one of two things to people. Either it makes them jump with excitement or turn their noses up. I personally don’t have any issues with it and in fact enjoy many recipes that are vegan. My husband on the other hand has a slight aversion to it. He thinks that vegan means it will be full of chia seeds and tofu, and will taste dry and flavorless. For those of you who side with my husband I’m hear to tell that there are many recipes that are vegan that you would never know were unless someone told you. This Vegan Pumpkin Streusel Bread is one of them.

The first loaf of this ultra moist, fall spiced bread was shared with my aunt and uncle’s family. I didn’t mention the vegan part and no one suspected it, they just inhaled a slice and said it was delicious. That was exactly the response I was hoping for. Since the pumpkin bread went over so well with them I decided to make another loaf for the woman I cook for. She is vegan so I knew she would appreciate it. Just like any bread, muffin, or pie containing streusel, it really is the star in this vegan pumpkin bread. So how do you make streusel if you can’t use butter? Vegan butter! I use these for baking and find that they work fabulously every time. They have a buttery flavor and are a great dairy free alternative.

The streusel topping is the perfect crunchy texture paired with the moist spiced pumpkin bread. Often times I have found that vegan baked goods can be on the dry side, but not this bread! I slightly modified this recipe after the Vegan Pumpkin Pecan Bread recipe from my Joy the Baker Cookbook. While her recipe is amazing, I knew I wanted to slim it down a little.

I reduced the sugar and oil in the recipe and added some whole wheat flour for an extra dose of healthiness. To replace the oil that I had eliminated I simply added more pumpkin puree. Since this is pumpkin bread, it did nothing to change the flavor. Less calories and fat and more pumpkin flavor, this is a total win win situation! This Vegan Pumpkin Streusel Bread would be perfect to have Thanksgiving morning to hold you over before the feast begins or you could make a couple loaves to share with neighbors or bring as a hostess gifts!

More Quick Bread Recipes

Vegan Zucchini Bread

Chai Banana Bread

Vegan Pumpkin Streusel Bread

Yield: 9x5 loaf

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Moist pumpkin bread topped with a delicious, crumbly streusel topping. You'd never guess it was vegan!

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Ingredients

Pumpkin Bread

• 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

• 1/3 cup whole wheat or all purpose flour
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons melted coconut oil

Instructions

1. Preheat oven to 350° F. and spray a 9x5 loaf pan with cooking spray. Line the bottom with parchment paper and set aside.
2. 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.
3. 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.
4. 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.
5. The bread may be wrapped tightly and stored at room temperature for up to 5 days or it may be frozen for later use.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 236mgCarbohydrates: 36gFiber: 3gSugar: 15gProtein: 3g