Soft Vegan Pumpkin Bread with Brown Sugar Streusel Topping

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Vegan Pumpkin Bread with Streusel Topping — Moist pumpkin bread is flavored with five kinds of spices for maximum fall flavor and topped with an irresistible streusel topping!

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

Vegan Pumpkin Streusel Bread Recipe

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

The vegan streusel toppings is slightly crispy, dense, very chewy and gives way to the tender, springy loaf underneath. It’s a texture contrast that’s supremely amazing.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, the topping 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.

two slices of pumpkin streusel bread on a white plate

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 vegan pumpkin loaf 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.

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

Vegan Pumpkin Bread Ingredients

This is an incredibly simple vegan pumpkin bread recipe that requires no special ingredients or substitutes. You’ll need the following ingredients:

  • 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 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

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

How to Make Vegan Pumpkin Bread

This is such an easy vegan pumpkin bread recipe! You just combine everything in a mixing bowl, then bake.

Here’s an overview of the baking process:

  1. In a large mixing bowl, stir together all the ingredients.
  2. Turn the batter into a greased and floured 9×5-inch loaf pan. 
  3. Make the streusel topping and sprinkle evenly over the bread. 
  4. 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

Recipe FAQs

Do I Have to Use Coconut Oil? 

The egg-free pumpkin 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. 

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.

What’s the best molasses to use in pumpkin bread?

Whether you’re making vegan pumpkin bread or regular pumpkin bread, I recommend opting for a mild molasses (like from the Grandma’s brand). Do NOT use blackstrap molasses, as it’s very bitter and will affect the flavor of the bread.

two slices of soft pumpkin bread on a white plate

Storage Instructions

This eggless pumpkin 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.

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!!

Tips for the Best 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. 

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4.74 from 30 votes

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust

By Averie Sunshine
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!
Prep Time: 15 minutes
Cook Time: 42 minutes
Additional Time: 3 minutes
Total Time: 1 hour
Servings: 12
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Ingredients  

Streusel Crust

  • ¼ cup unsalted butter (or vegan buttery spread), slightly softened
  • ¼ cup light brown sugar, packed
  • about 1/4 cup all-purpose flour, plus 1 to 2 tablespoons additional if needed

Bread

  • ¾ cup pumpkin puree, not pumpkin pie filling
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • cup coconut oil
  • ¼ 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
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder

Instructions 

  • 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:

  • 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:

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

Serving: 1, Calories: 110kcal, Carbohydrates: 26g, Protein: 1g, Cholesterol: 1mg, Sodium: 99mg, Fiber: 1g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Vegan Fall Recipes:

Chocolate Chip Vegan Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Plus, they’re packed with five different warming spices, which makes then extra flavorful! 

Vegan Apple Cinnamon Muffins — These apple cinnamon muffins are studded with BIG chunks of apple! They’re so easy to make and are perfect for a quick snack or breakfast to-go.

Caramel Apple Muffins — Soft, fluffy, springy, loaded with chunks of apples, and so much CARAMEL flavor!! EASY, no mixer needed, and you’d never guess they’re accidentally vegan!!

Sweet Potato Muffins — The muffins are super soft and tender in the interior with slight chewiness around the edges. They’re springy, moist, fluffy, light, and accidentally vegan but you’d never guess it.

Healthy Chocolate Chip Muffins — Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite! Soft, fluffy, and deliciously decadent tasting!!

Peanut Butter Chocolate Chip Muffins — Fast, EASY, one bowl, no mixer muffins!! You’d never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!

Vegan Peanut Butter Chocolate Chip Muffins - Fast, EASY, one bowl, no mixer muffins!! You'd never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    It is definitely my go to pumpkin bread for vegans and no vegans it’s just that good. Bread always goes the same day. Absolutely delicious 

  2. 5 stars
    It is definitely my go to pumpkin bread for vegans and no vegans it’s just that good. Bread always goes the same day. Absolutely delicious 

    1. Thanks for the 5 star review and I’m glad this is your go to pumpkin bread for vegans and non vegans alike!

  3. 5 stars
    I bake a LOT of vegan treats and this is one of the best ones! Thank you for the amazing recipe, Averie!

    I always forget to have molasses on hand and even without that this is sweet and Rich and lovely. 

  4. 5 stars
    I bake a LOT of vegan treats and this is one of the best ones! Thank you for the amazing recipe, Averie!

    I always forget to have molasses on hand and even without that this is sweet and Rich and lovely. 

    1. Thanks for the five star review and glad this was one of the best vegan treats you’ve baked even without the molassess!

  5. 5 stars
    I ran slap out of eggs and I NEEDED to bake… This did the trick!! Still decadent despite being vegan!!

    1. Thanks for the 5 star review and glad this hit the spot and was totally decadent (and vegan given your lack of eggs)!

  6. 5 stars
    I ran slap out of eggs and I NEEDED to bake… This did the trick!! Still decadent despite being vegan!!

  7. 5 stars
    Love love LOVE this recipe! It has the perfect flavor and texture & has become a favorite among my non-vegan family and friends! It will be my go-to recipe whenever I need something pumpkin flavored in the future!

  8. 5 stars
    Love love LOVE this recipe! It has the perfect flavor and texture & has become a favorite among my non-vegan family and friends! It will be my go-to recipe whenever I need something pumpkin flavored in the future!

    1. Thanks for the 5 star review and glad you loved it!

      I haven’t ever made bread GF so really cannot say what to do. I would Google vegan/GF bread and see what you can come up with.

  9. Would Blackstrap molasses be okay? That is the only kind of molasses I have. If not, could you recommend a different substitute? Thanks!

    1. It’s definitely more of a bolder taste and pretty bitter for me at least so I would halve the amount.