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!!

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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

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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

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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)

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The Best Vegan Blueberry Muffins

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Vegan Chunky Apple Cinnamon Muffins

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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?

   

105 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

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