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!

sliced loaf of vegan pumpkin bread with streusel topping on a white platter

Vegan Pumpkin Streusel Bread Recipe

When I made Vegan Chocolate Chip Pumpkin Muffins, I wondered how that batter would work as a loaf. Turns out, it works beautifully.

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.

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.

two slices of pumpkin streusel bread on a white plate

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.

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

overhead view of sliced loaf of vegan pumpkin bread with streusel topping on a white platter

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.

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.

slice of vegan pumpkin streusel bread on a white plate

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.

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.

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

close up view of sliced pumpkin loaf

What’s in Vegan Pumpkin Bread? 

To make this pumpkin streusel bread recipe, you’ll need: 

  • Vegan buttery spread 
  • Light brown sugar
  • All-purpose flour
  • Pumpkin puree
  • Granulated sugar
  • Coconut oil
  • Unsweetened vanilla almond milk
  • Molasses 
  • Vanilla extract
  • Spices (see full list in recipe card below) 
  • Salt
  • Baking powder 

sliced loaf of vegan pumpkin bread with streusel topping on a white platter

How to Make Vegan Pumpkin Bread

To make the homemade pumpkin bread, simply stir together all the ingredients. Turn the batter into a greased and floured 9×5-inch loaf pan. 

Make the streusel topping and sprinkle evenly over the bread. 

Bake until the center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.

overhead view of sliced loaf of vegan pumpkin bread with streusel topping on a white platter

Do I Have to Use Coconut Oil? 

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.

Can I Make This Bread Gluten-Free? 

I don’t have experience making gluten-free quick breads, so I can’t say for sure whether using a gluten-free flour alternative will work in this recipe. 

two slices of soft pumpkin bread on a white plate

Can I Add Mix-Ins? 

You likely can, but I haven’t tried that myself. But I imagine chocolate chips, chopped nuts, or dried fruit would work well here. 

How to Store Pumpkin Bread 

This vegan pumpkin streusel bread will keep airtight at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plastic wrap, and then placing loaf inside a gallon-sized Ziplock.

Bread will also keep airtight in the freezer for up to 6 months.

sliced loaf of homemade pumpkin bread on a platter

Tips for Making Vegan Pumpkin Bread

I recommend using room temperature non-dairy milk in this recipe so the coconut oil doesn’t re-solidify when it’s mixed into the batter. 

Note that the batter for this quick bread is incredibly thick. That’s normal, don’t worry! 

Make sure to grease AND flour your loaf pan so the bread comes out easily. 

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
Yield: 12

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust

Prep Time 15 minutes
Cook Time 42 minutes
Additional Time 3 minutes
Total Time 1 hour

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!

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
  • 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

Instructions

  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.

Streusel Crust:

  1. 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.

Bread:

  1. 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.
  2. Stir in the flour and baking powder until just combined, don’t overmix. Batter is quite thick.
  3. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  4. Evenly sprinkle the streusel topping over the top, using your fingers to break up large clumps if necessary.
  5. 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.
  6. 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.
  7. 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.

Notes

Storage: 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 110Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 99mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 1g

More Fall Quick Bread Recipes:

Pumpkin Banana Bread— This pumpkin banana bread is topped with a homemade browned butter frosting. It’s super moist thanks to the mashed bananas, pumpkin, yogurt, and melted butter in the batter! 

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting

Cinnamon and Spice Sweet Potato Bread — Sweet potatoes do a wonderful job of keeping this bread extremely soft and moist. It’s almost like cake it’s so soft, springy, and bouncy! 

Cinnamon and Spice Sweet Potato Bread averiecooks.com

Cinnamon-Sugar Crust Cinnamon Swirl Bread— This cinnamon swirl bread is light and fluffy in the middle with a crusty cinnamon-sugar exterior that’s reminiscent of a streusel topping.

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread averiecooks.com

Cream Cheese-Filled Pumpkin Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You’ll definitely want a second slice! 

Snickerdoodle Bread — Between the cinnamon-sugar on top, cinnamon in the batter, and the cinnamon chips, the bread is full of wonderful and prominent cinnamon flavor without being overpowering.

Cranberry Orange Bread— The fresh cranberries in this cranberry orange bread contrast nicely with the sweet orange glaze, making it the perfect blend of sweet and tart!

Cinnamon Spice Applesauce Bread with Honey Butter — This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not? 

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