Vegan Pumpkin Streusel Bread
Moist pumpkin bread topped with a delicious, crumbly streusel topping. You'd never guess it was vegan!
Servings: 1 loaf
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 avocado 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
Instructions
- 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.
Notes
The bread may be wrapped tightly and stored at room temperature for up to 4 days or it may be frozen for later use.
Nutrition
Calories: 228kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Sodium: 236mg | Fiber: 3g | Sugar: 15g