Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust

When I made Vegan Chocolate Chip Pumpkin Muffins, I wondered how that batter would work as a loaf.

Turns out, it works beautifully.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter! The crust is to-die-for good!!

The bread is so soft and moist, and you won’t miss the eggs or butter one bit.

But it’s the crust that just gets me and I’m not a crust girl and usually avoid it unless we’re talking this crust.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter! The crust is to-die-for good!!

This crust is slightly crispy, dense, very chewy and gives way to the tender, springy loaf underneath. It’s a texture contrast that’s supremely amazing.

When I was formulating the muffin batter I based this recipe on, I took into account that certain ingredients like pumpkin, bananas, and avocado are great in vegan baking because they’re thick, creamy, fluffy, or fatty, and are great for replacing eggs and butter.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter! The crust is to-die-for good!!

Since I had great success with the muffins and they’ve been a hit with readers, I wanted to use the batter as my jumping off place for a loaf of vegan pumpkin bread.

Generally, muffin recipes can be baked as breads, but there are always exceptions and tweaks that have to be made with baking temperature and duration since muffins and breads cook differently based on surface area and variances in pan sizes.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter! The crust is to-die-for good!!

By no means was the muffin recipe a fussy one, but I streamlined the process even more for the bread.

You literally combine all the ingredients for the bread batter (except the flour and baking powder) in one bowl. Everything is whisked together in mere seconds before being turned out into a pan, and topped with streusel before baking.

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, it 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.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter! The crust is to-die-for good!!

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 bread 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.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter! The crust is to-die-for good!!

I used Nutiva Coconut Oil that from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleanser, and nutritional yeast.

The 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.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter! The crust is to-die-for good!!

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.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter! The crust is to-die-for good!!

But I’ll stick with calling it bread so I can have an extra slice or two.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter! The crust is to-die-for good!!

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter! The crust is to-die-for good!!

Print Print Recipe

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust

If you want to make a believer out of anyone who doubts that vegan baked goods can taste amazing, this recipe will change their mind. The pumpkin helps the warmly spiced loaf stay supremely moist and soft. It's pleasantly spiced and not overdone, but always add spices to taste. I use coconut oil and it doesn't make the bread taste like coconut, but substitute with another oil if desired. The buttery, brown sugar-based streusel and it's a thicker, moister streusel. It bakes into the batter and turns into a chewy crust, rather than sitting on top as dry nuggets. The texture contrast between the chewy crust and soft, tender bread is amazing. You'll never miss the eggs or butter in this vegan pumpkin bread.

Yield: one 9x5 loaf

Prep Time: 15 minutes

Cook Time: about 42 minutes

Total Time: 1 hour

Ingredients:

Streusel Crust
1/4 cup (half of 1 stick) unsalted butter (or vegan buttery spread), slightly softened1
1/4 cup light brown sugar, packed
about 1/4 cup all-purpose flour, plus 1 to 2 tablespoons additional if needed

Bread
3/4 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1/4 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
3/4 teaspoon ground cloves
1/2  teaspoon ground nutmeg
pinch salt, optional and to taste
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the flour and baking powder until just combined, don't overmix. Batter is quite thick.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  6. Evenly sprinkle the streusel topping over the top, using your fingers to break up large clumps if necessary.
  7. 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.
  8. 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.
  9. 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. Bread will keep airtight at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plasticwrap, and then placing loaf inside a gallon-sized Ziplock. Bread will keep airtight in the freezer for up to 6 months.

Related Recipes

Updated to Add – Same Recipe is Made as Pumpkin Muffins and Pumpkin Cake, first two links below

Vegan Chocolate Chip Pumpkin Muffins

Vegan Chocolate Chip Pumpkin Muffins - Easy Recipe at averiecooks.com

 Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting

Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting - Fast, easy cake you'll never guess is vegan. Recipe at averiecooks.com

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting – Small batch recipe of just 6 cupcakes

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting

Pumpkin Chocolate Chip Cookies

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting

Cinnamon and Spice Sweet Potato Bread – This bread gets rave reviews from readers and it’s one of my favorites

Cinnamon and Spice Sweet Potato Bread averiecooks.com

Carrot Cake Loaf with Cream Cheese Frosting – My favorite carrot cake recipe and I bake it in a loaf pan rather than cake pans. The recipe is similar to the sweet potato bread except uses carrots rather than sweet potatoes but the spices and ingredients are similar

Pumpkin Spice Peanut Butter and Chocolate Chip Granola (vegan, GF)

 Pumpkin Spice Peanut Butter and Chocolate Chip Granola (vegan, GF)

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread averiecooks.com

Fluffy Vegan Coconut Oil Banana Muffins

Fluffy Vegan Coconut Oil Banana Muffins averiecooks.com

The Best Vegan Blueberry Muffins

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at averiecooks.com

Vegan Chunky Apple Cinnamon Muffins

Vegan Chunky Apple Cinnamon Muffins - Easy, No-Mixer Recipe for Soft Muffins at averiecooks.com

Thanks for the entries in the 7″ Kindle Fire HD (16GB) and $20 Amazon Gift Card Giveaway!

What’s your favorite way to use pumpkin?

   

116 Responses to “Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust”

  1. #
    51
    Lara — November 17, 2013 at 4:31 pm

    Hi,

    Thanks for sharing this recipe and photos.
    I made this and it turned out great!
    I made the following changes:
    – I made it half whole wheat and half plain flour (texture was still great)
    – I had to make my own pumpkin spice and all spice mix as I didn’t have those in the kitchen at the time.

    Have you tried making it with agave, honey or maple syrup? Would be interesting to see if the texture changed much.

    Reply

    • Averie Sunshine replied: — November 17th, 2013 at 4:34 pm

      Have you tried making it with agave, honey or maple syrup? = no because you cannot sub liquid sweeteners for dry ones (white or brown sugar) without then changing other ratios like the flour and leaveners. I love the recipe so much as written that I haven’t tinkered with it after working for years to get it to the place it is now :)

      Glad your flour swap and your DIY spice blend worked great!

      Reply

  2. #
    52
    Christy@SweetandSavoring — December 25, 2013 at 6:53 pm

    Yay, so glad I decided to way this for Christmas dinner! I’ve had this jar of molasses sitting in the pantry, and I knew I’d find the perfect use for it- my mother said ‘well, I have to toot christy’s horn- this is better than any bread I’ve ever baked!’, to which I replied of course, ‘it’s all Averie’ :) Thank you sooo much for another great recipe- I seriously can’t wait to make this again. Hope you’ve had a lovely Christmas!

    Reply

    • Averie Sunshine replied: — December 25th, 2013 at 6:57 pm

      What a lovely compliment your mom gave you! So glad that it was a hit with your family and I appreciate you trying this recipe, Christy! Thanks for LMK! Have a great rest of your Xmas and a very happy new year!

      Reply

  3. #
    53
    elizabeth valente — December 30, 2013 at 1:11 pm

    I made the pumpkin bread today and it came out great!!! I added some golden raisins to mine just because I love raisins. The family gave it a big thumbs up!!

    Reply

    • Averie Sunshine replied: — December 30th, 2013 at 1:29 pm

      Oh I would love it with golden raisins, too! That would be right up my alley. Great thinking & glad your whole family enjoyed it!

      Reply

      • Elizabeth Valente replied: — January 30th, 2014 at 8:12 am

        it is my favorite recipe!
        I have one baking right now. Today I added raisins and coconut. The recipe is so versatile and delicious!

        • Averie Sunshine replied: — January 30th, 2014 at 4:13 pm

          I’m glad you love it! In the fall, I made the recipe as muffins, loaf pan, cake pan, mini muffins, etc. It can do no wrong :) Raisins & coconut sound great!

  4. #
    54
    judi boyd — January 14, 2014 at 4:38 pm

    This is my all time favorite recipe of your’s (that I’ve tried to date!)
    Have made it about 4-5 times over the last few months. We love it for breakfast or just for a quick snack (since it is a healthy recipe!!) or sometimes for dinner!
    I would love to have more healthy quick bread recipes like this one.
    Love your blog and healthy recipes. Thank you!!

    Reply

    • Averie Sunshine replied: — January 14th, 2014 at 11:56 pm

      Thanks for trying it & glad it’s a big favorite for you!

      Reply

  5. #
    55
    km — August 22, 2014 at 9:50 am

    I would recommend decreasing the oil a bit (maybe to 1/4 cup) if going with a liquid like canola – mine was alllmost too moist/undercoooked in the very middle, and it did look quite a bit deflated along the middle of the loaf. Didn’t impact the flavor – it was delicious and the spices were perfect. The streusel was great – I think I’ll up it by 1.5x next time. I’ve been looking for a vegan pumpkin bread recipe to replace my mom’s recipe from my childhood, and I’ve found it. :) Thank you.

    Reply

    • Averie Sunshine replied: — August 22nd, 2014 at 11:23 am

      Glad you loved it in general, and with regard to the oil, I’ve found that using coconut oil (in general) you need slightly more than you do with canola/vegetable oils so that could be the difference.

      Reply

  6. #
    56
    Molly — September 20, 2014 at 12:19 pm

    Good except waaay too sugary. Next time I’ll cut the sugar in half.

    Reply

  7. #
    57
    Dianne — October 14, 2014 at 5:23 am

    I made a double batch, following the recipe to the letter except for the streusel. For the streusel, I used a vegan spread, but half the amount, and added 1/4 cup of finely chopped walnuts per loaf. The loafs were absolutely delicious! The spice mix and level were perfect, the texture was moist but not too dense, and no one guessed it was vegan. A wonderful treat with coffee. I’m making it again today!

    Reply

    • Averie Sunshine replied: — October 14th, 2014 at 4:18 pm

      Thanks for trying the recipe and sharing what you did and glad everyone loved it, no one guessed it was vegan, and that it was perfect enough to make another one of today!

      Reply

  8. #
    58
    Taylor — October 22, 2014 at 7:24 pm

    This recipe makes the BEST pumpkin muffins ever! They have replaced my favorite vegan pumpkin bread/muffin recipe that I have used for years. I have made this with and without the streusel and it’s great both ways. I have made these muffins probably 5 times this season already. I just made a batch with 3/4 cup sugar total (all brown) and they are just sweet enough and soo moist!

    Reply

    • Averie Sunshine replied: — October 22nd, 2014 at 7:30 pm

      Glad you love this base and I agree, it’s the best pumpkin base! I have made it as muffins (there’s a link in the related recipes) as well as a cake, as loaves like this streusel bread (with and without the streusel, with choc chips, etc.) So happy you love this base as much as I do and that it’s replaced your fave recipe you’ve been using for years! What a compliment!

      Reply

  9. #
    59
    Marie — October 23, 2014 at 10:23 am

    I was so excited to make this and so disappointed with my results :( I don’t know what I must have done, but the bread was completely deflated, my crumble was a flour-y paste, and the bread didn’t even cook in the middle after an hour or so of baking :(
    Do you know what I could have done wrong?
    Usually my results with your recipes are great so it must have been something I did.
    Going to the store to try again though-hopefully this round goes better.

    Reply

    • Averie Sunshine replied: — October 23rd, 2014 at 3:43 pm

      Wow…lots of snags. Okay the bread recipe is solid because I’ve made this as bread, as a cake, as muffins, mini muffins, you name it, I love this base. There’s lots of people who’ve commented on this post for example who’ve had great results too. That said, it sounds like it simply wasn’t baked long enough. Don’t go by the clock; go by WHEN the Food is DONE. So maybe in your climate, oven, pan, ingredients, etc that take 80 minutes, great. Do it.

      That being said, it sounds like something went wrong when mixing up the crumble and maybe it almost acted as a shield, preventing the bread from fully baking through? I would skip the streusel and either re-make this as a bread or bake it in a 9×9 pan as a cake or as muffins. Cakes/muffins cook much faster than bread. There are links in the related recipes for other versions of this exact same pumpkin base, just made differently. LMK how things go!

      Reply

      • Marie replied: — October 24th, 2014 at 12:20 pm

        I have made this recipe as muffins and they worked beautifully! So I have no idea what’s up with my bread making skills but I think I am just going to have to stick to banana bread if I want to make a bread.

        I tried again today and the bread (although didn’t sink so yay) basically burnt even though the underlay of it didn’t properly cook through. I don’t know what I am doing wrong but obviously I should just put my bread-making career to rest haha.

        Thank you for your help still, really do appreciate how kind you are to all of your followers!!

        • Averie Sunshine replied: — October 24th, 2014 at 3:57 pm

          Well thanks for trying it again and I will say that loaves of bread are my #1 kitchen fail too. Like I can make anything, consistently, but when it comes to loaves, there is an art to getting the center to cook through before the top/bottom/sides burn. I recently just made a poundcake loaf 3 TIMES and it failed on me each time. I sent the recipe I created to my mother and hers was perfect, on the first time. So sometimes you just have to say you know what, this recipe and me aren’t getting along and leave it at that. But as you know from trying this recipe as muffins, it totally works! And there are other people for whom this bread worked, so I know the recipe is solid but you and it aren’t getting along :) Thanks for trying it again though!

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