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 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!!

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.

Did you make this recipe?


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

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


  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.
Only Eats

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What’s your favorite way to use pumpkin?

149 comments on “Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust”

  1. 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.

    • 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!

  2. 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!

    • 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!

  3. 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!!

  4. 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!!

  5. 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.

    • 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.

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

  7. 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!

  8. 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!

    • 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!

  9. 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.

    • 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!

      • 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!!

      • 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!

  10. I’ve made this three times so far, and it turns out beautifully every time! I use coconut sugar and whole wheat flour, and it is lovely and not excessively rich. Everyone who tries it loves it too! Thank you for this marvelous recipe.

  11. I made your pumpkin bread twice now. I cooked it another 10 minutes at 250 degrees. When I took the loaves out of the oven, I left them on top of the warm stove , in the pans and put foil on them to steam them another 10-
    15 minutes. They where perfect. This is a great recipe. My neighbor and her daughter raves about the bread. We all love the topping . I used coconut almond milk.

  12. I am confused about Streusel Crust. The recipe says 1/4 cup unsalted butter. Butter is not vegan, right? Or does this mean vegan unsalted butter? I am new to this.

    Thank you!

  13. Can the pumpkin streusel bread be made with extra pumpkin pie spice? I don’t have the allspice, nutmeg or cloves on hand.

  14. Would this bread work if you left the streusel off?

  15. I love this recipe! I made it MANY times already, as bread, round birthday cake (I tripled the recipe), mini cakes, muffins, with/without streusel, with/without icing – so versatile! thank you!

  16. I have been making this delicious bread a lot recently and wanted to share a variation. After making a few loaves of the pumpkin, I decided to try it using sweet potato purée. I had to add two more tablespoons of flour as the sweet potato was runnier than the pumpkin and I also added chopped pecans to both the batter and the crumble topping. It turned out fantastic and was a great way to switch up the (amazing) original recipe a little for a slightly different taste. 

  17. Do you think the streusel topping would work if I used coconut oil instead of vegan butter?

  18. This recipe was AMAZING! So yummy with the sugar crust too! This is the best vegan pumpkin bread recipe that I have had yet, because it stayed so moist. Thank you, thank you!

  19. I’ve been making this pumpkin bread as is for several years now, to rave reviews. Have to share this: Today, I went to a potluck where everyone was supposed to bring a dish made of recycled Thanksgiving leftovers. I decided to make candied sweet potato/cranberry sauce bread. I used this recipe as a base, substituting pureed candied sweet potatoes for the pumpkin, and adding about half a cup of my whole cranberry sauce, drained, per loaf. I decreased the sugars and milk by half, and added walnuts. It came out spectacular! It was the hit of the dessert table!

  20. I made this as a full bread today, it was delicious! Could you advise on the cooking time if I were to make a few mini loaves instead of one bigger loaf?

  21. Made this today, and it turned out well despite my replacement of the brown sugar with honey (since I didn’t realize I was out of brown sugar before I started mixing the ingredients, and didn’t have any allspice)! Used half granulated, half honey in the topping and cooled it off a bit in the freezer before putting it on the loaves, and it was all delicious after 25 minutes of cooking in two recyclable loaf pans. Looking forward to seeing if it gets even more delicious when I follow the recipe better. Reminds me of a hybrid of gingerbread and pumpkin bread due to the rich molasses undertones…

    • Glad that honey was able to work for you! Wow that’s a risky swap (liquid sweetener for a granulated one) but glad all was well! I love the molasses in it as well! Thanks for trying the recipe.

  22. I made this last night. The streusel part came out great and is a delicious addition, but unfortunately the loaf was extremely moist and dense. I used the coconut oil, not vegetable, and mixed with a spoon by hand once the flour was added. Also, mine sunk in the middle like what appears to have happened in the photos above. Is it supposed to do that? Any reason why mine would be so oily and dense?

    • It is a very dense and moist bread and because there are no eggs to lighten it, it can be prone to sinking if you don’t cook it long enough. Sometimes too when you slice it, it does flatten out which is what you’re probably referring to in the photos. I would recommend cooking an extra 5 minutes or so in your case to make sure it’s done in the middle and I also recommend King Arthur brand flour for all baking, gives great results.

  23. So excited for this to cool so that I can try it! This is my first attempt at vegan baking! ? It looks and smells wonderful. I followed your directions exactly. ?

  24. Can you make it with whole wheat flour? or Stone Ground Wheat Flour?

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