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!
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
Pin This 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!
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
- 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 Information:
Yield:
12Serving Size:
1Amount 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!
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-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.
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?
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
Thanks for the 5 star review and I’m glad this is your go to pumpkin bread for vegans and non vegans alike!
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.
Thanks for the five star review and glad this was one of the best vegan treats you’ve baked even without the molassess!
I ran slap out of eggs and I NEEDED to bake… This did the trick!! Still decadent despite being vegan!!
Thanks for the 5 star review and glad this hit the spot and was totally decadent (and vegan given your lack of eggs)!
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!
Thanks for the 5 star review and glad this will be your go-to pumpkin recipe for the future!
Great as is but would like to convert to Gluten Free. Have you tried? Suggestions for converting?
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.
Can I use extra pumpkin pie spice if I don’t have the individual spices?
More or less, yes fine. It’s not exactly the same, but it will work.
Would Blackstrap molasses be okay? That is the only kind of molasses I have. If not, could you recommend a different substitute? Thanks!
It’s definitely more of a bolder taste and pretty bitter for me at least so I would halve the amount.
Love this recipe!!! It came out soooo delicious and it was so easy to make. I’ll definitely be making this again soon!
Thanks for the five star review and I’m glad you will make it again!
I made this twice in one weekend because it is SO GOOD! It’s on my Thanksgiving day menu!
Thanks for the 5 star review and I’m glad you made it twice in one weekend and it’s on your menu today!
Excellent
Thanks for the five star review and I’m glad it was excellent!
Can you make it with whole wheat flour? or Stone Ground Wheat Flour?
I have only tried with AP and using wheat flour will definitely effect results and you will need to tinker with other ingredients to compensate.
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. ?
Glad that this looks and smells wonderful! Enjoy!
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.
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.
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?
I think this recipe will be right up your alley. Essentially the same recipe baked as minis https://www.averiecooks.com/2017/09/cinnamon-sugar-pumpkin-bread.html
Glad you loved this bread!
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!
Your combination of ingredients sounds wonderful! I can see why it was a hit at the dessert table!
One thing that made it special was that I cook my sweet potatoes with thin-slices of orange and lemon, so there were little bits of sweet citrus peel in the bread.
Sounds lovely!
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!
Thanks for trying the recipe and I’m glad it came out great for you!
Do you think the streusel topping would work if I used coconut oil instead of vegan butter?
Probably not as it will just melt into a liquid but I could be wrong.
It worked out just fine with solid coconut oil! The bread was a huge hit and I will definitely be making this one again.
That’s great to hear and glad you’ll make again!
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.
Love the variations and ideas! Glad it was a winner!
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!
Thanks for trying the recipe and I’m glad it came out great for you and that you’ve made it so many different ways, and always a winner!
Would this bread work if you left the streusel off?
Thanks!
Yes the bread itself will work and bake correctly but the streusel does add great flavor and texture.
Can the pumpkin streusel bread be made with extra pumpkin pie spice? I don’t have the allspice, nutmeg or cloves on hand.
Yes, go for it!
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!
There is vegan butter, i.e. Earth Balance; or you can use real butter if you’re not vegan.
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.
Glad the bread has come out great for you both times you’ve made it. I like your steaming idea and technique! Glad your neighbor and daughter are raving about it!
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.
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!
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!
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!
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!
Good except waaay too sugary. Next time I’ll cut the sugar in half.
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.
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!!
Thanks for trying it & glad it’s a big favorite for you!
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!!
Oh I would love it with golden raisins, too! That would be right up my alley. Great thinking & glad your whole family enjoyed it!
it is my favorite recipe!
I have one baking right now. Today I added raisins and coconut. The recipe is so versatile and delicious!
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!
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!
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!
This pumpkin bread is delicious!! My foodie pen pal (Secrets from the Cookie Princess) made some for me this month. I love all the spices and molasses! So good!
Thanks for trying it and glad you love it!
This came out of the oven a little bit ago and I just tried a scrap of it. Blissful! I sort of did a hybrid between this and the muffins – I baked it as a loaf, but left the streusel off and put chocolate chips in instead (at the request of my husband). It’s moist and perfect! Can’t wait to dig into it further. :)
What you did sounds great! I love the streusel topping but you can never go wrong with choc chips (heck you could do both…LOL) Glad to hear you tried this, Amber. Thank you! And for the field report – love that!!
I just made this — it’s in the oven now. The batter tastes amazing. One question — my streusel didn’t crumble even after I added lots of extra flour. I always have this problem when making streusel. Is it because my margarine wasn’t softened enough? I used Smart Balance margarine. Thanks! Love your vegan recipes!
When you say didn’t crumble, you mean it stayed more paste-like than getting crumbly bits and small pebbles? I have that same issue when I make crumble toppings with margarine rather than butter, too. I think it’s just one of those things that happens. I usually add more flour and then literally pick the ‘paste’ apart into small blobs with my fingers to try to replicate crumbles and pebbles from the paste. The joys of vegan baking.
Yes, it stayed like a paste. It turned out really yummy although I’d probably leave the crust off next time. Thanks for your response and all the yummy recipes!
Also, I subbed maple syrup for the molasses because I didnt have any molasses and it still turned out great.
This looks amazing! While I am not vegan (yet) I have a lot of vegan friends and it is always nice to have something I can bake for them. Just to clarify on the oil: you measure out 1/3 cup of the solid and THEN melt it, correct?
Pretend the oil is like vegetable or canola oil. You need 1/3 cup of it, like you’d normally measure other liquid oils in a measuring cup. Get there however you like -but I think if you measure first, then melt, it will be on the skimpy side.
Just made these…and it tastes amazing but is about half the width of your pictures…the loaf is really short. Have I done something wrong? Really love your recipes and want to get this pumpkin loaf right because it looks AMAZING!
Are you using the right size pan? I used a 9×5. Make sure yours isn’t bigger. Also, I use King Arthur flour. I find it to be far superior to other flours, especially for recipes like this. I discussed it more here
https://www.averiecooks.com/2013/09/honey-butter-pumpkin-dinner-rolls.html
And you say half the width, and you say short – so not sure if you’re meaning width or length; but also remember that things look much different in photos than in real life. They appear much bigger in photos I find. As long as you’ve measured properly and are using the proper pan size and a quality flour that gives you good rise, then I’m sure you’re fine.
The loaf just did not rise…haha I meant length not width. Sorry I get those two confused sometimes. I used the right size pan and followed your directions exactly. I am living in the UK at the moment so have to just use the flour I can get at my local grocery store. Any tips on helping flour rise? Thanks!! Really love your blog and your recipes look amazing!
This sounds like a classic case of past its prime baking powder. Replace it and also switch brands of flour – whatever you’re using, use something else. Change it up. I am almost sure that will do the trick!
Wow, i can’t believe you just published this! i stumbled across it and then proceeded to read about 50 of your other recipes while baking the vegan pumpkin bread. very, very good–thank you. i find baking off blogs hit and miss, but i’ve finally started figuring out which recipes are going to be better than others. this is definitely the best baked good i’ve ever made from a blog. i thoroughly appreciated the detail and construction of your recipe–love the double spices and the textures of the cake. you’re awesome! i’m not vegan, but try to cut down on dairy when i can so recipes like this are perfect.
Thanks for the great comment, Kelsey, and for trying my recipe. Im not strictly vegan anymore either; I’ve always been veg or vegan, but am veg right now. But as you said, nice to keep the dairy out if possible. And yes, baking from blogs is highly suspect. There are tons of duds out there! I support my family with my blog/recipes and also am a published cookbook author and my reputation and livelihood are on the line – so I only create and publish recipes I know will WORK and taste great :)
Can I just have this entire loaf?? It. Looks. Incredible!!
I made it right after our weekend at D.H. The LAST thing I needed to do but hey, it was….vegan :)
I feel like I could just reach out and feel the soft and moist texture of this bread. It really is irresistible! I am always a big fan of your recipes, but lately you have really outdone yourself, and I’ve been pinning everything! Keep up the great work!
You are just too sweet, Nora! thanks for the kind words and for the pins and I do try hard with my recipes – sometimes things turn out better than others. Just never know…LOL :)
Made this yesterday and OMG! So moist, so flavorful!
I am so happy you enjoyed it! Thanks for telling me!
calling it bread makes is perfectly normal breakfast food, right? <-- INDEED! :) And I cannot believe you dropped yours. omg I would have freaked. I have spilled things and dropped plates and sprinkles everywhere but dropping the actual food...gah. The worst. Thankfully it only happens like 1x a year. Watch, it'll happen tomorrow. And yes, totally fine with no eggs in this! Beyond fine!
And calling it bread makes is perfectly normal breakfast food, right?! Love this! I actually made a pumpkin loaf with oat flour the other day, it was so good but dropped all over the patio when I went to shoot it, I am going to remake it and was thinking of cutting the eggs out, glad to see it worked for you :)
I just printed this recipe out, Averie. I have an unopened jar of coconut oil and half a dozen cans of pumpkin puree that I need to get moving through! Time’s a-tickin’ and my stomach is craving a delicious, beautifully spiced pumpkin loaf like this. I just bought a slice of pumpkin loaf from that famous coffee shop and I was so disappointed. First off, it was stale (boo) but it was also really dense without much flavour. I’m sure your vegan version will kick that loaf’s butt!
I just recently sampled some storebought/bakery pumpkin stuff, a cupcake, and it was so horribly bland. Like if I am going to eat a calorie, I better well taste it :) Why do places make things so boring and bland? I don’t get it! So disappointing is right!
I am so glad to hear you printed it and plan to make this. Whatever you don’t make as a loaf, the muffins that I linked to with choc chips are great. Same exact batter with the exception that the cake batter is slightly more spiced up with like 1 extra tsp I think of cinnamon. Other than that, same batter.
If you need other coconut oil recipes, LMK what you’re in the market for – cookies? I have a few good ones. Oh these make these! See how bossy I am :) https://www.averiecooks.com/2013/02/soft-batch-dark-brown-sugar-coconut-oil-cookies.html
lol, feel free to boss me around anytime, Averie, especially since you’re directing me to make delicious food! I’ve also printed out your coconut cookie recipes. You’d better believe they’ll be happening in my life soon!
You always make vegan look so good Averie!
And you would never, ever, ever think, ‘oh this is vegan’. It just happens to be, but you’d never know it!
My mom hates coconut and I have FINALLY managed to convince her to try coconut oil in baking. You really don’t taste it with so many other ingredients mixed in! This looks incredible–must make soon!
In this application, you cannot taste it! Good for you for convincing your mom to get on board!
Hehe – I always end up with streusel all over my newly-cleaned floor too (and it’s the best part of sweet breads & muffins!). I like that this streusel actually morphs into the bread itself! Delish.
P.S. Still Pinning your fab creations but I’m not using the pesky ‘@’ anymore. (Didn’t want you to think I stopped the Pinterest love.) :)
I know you’re still pinning and I appreciate it! :) xo
Say no more – that streusel crust already has me sold!
Oh how dreamy :) I adore pumpkin bread, especially with this beautiful crust!!
This looks like a killer bread recipe. I will let you know because I am planning on making it at 5:30 tomorrow morning for the boys to have with breakfast. I have all the stuff and who doesn’t love waking up to the smell of that??! I love how the topping seeps into the bread and gets all crusty and yummy looking. Simeon was just saying to me that he wanted to have some pumpkin or banana bread around the house, so…here we go! :-)
That’s just truly amazing that you’re going to get up at the crack of dawn and make this. Simeon’s request is kind of like, ask and you shall receive! Glad this recipe is going to come in handy and the topping is just that – seeps into the bread and gets crusty & yummy! LMK how it goes for you!
Well, I made this recipe and I doubled it. It turned out exactly like pictured, although I was a bit awkward getting it out of the loaf pans without wrecking the streusel topping! Also, I had to leave mine in the oven for about 20 minutes longer…maybe it was the two loaves, maybe it was that I threw in a little more pumpkin, a little more molasses, etc. :-) Anyway, the point is, like predicted, an entire loaf was eaten by all three in one meal but at least we had enough leftover for dessert that night and snacks, too. I definitely will be making this again!
So glad to hear that you made it and that a double batch was devoured the same day! Wow, you have a hungry crew and glad they loved it. You are such a good mama for always having homemade stuff for your family, Michele!
And yes, if you bake 2 loaves like this in the oven at once, being how moist they are, about 20 extra minutes to the baking time sounds about right.
To get mine out, I sort of loosened it in the pan (I am a big believer in cooking spray! I use Pam for Baking – lots of it! – and never have any issues) until it could slip-and-slide a bit, then I rotated the loaf so the base of the loaf was sitting on the side-edge of the pan, and then slid that out onto a cutting board. Hard to describe but basically just shimmy’ed it out of the pan, sliding it out against the pan’s edge until it was out. Hopefully that makes sense. Only possible through abundant use of cooking spray :)
I. Want. That. Topping. :)
You are the crust girl and this is the crust to beat all! You would have loved this, Dorothy!
Aarrgh–I missed your post this am! It’s my daily morning read, with coffee! I was up much earlier than usual and had a class to go to. I would have been day dreaming about making this. Anything topped with streusel is an instant favorite with me too! I am loving your vegan muffins, breads, etc… I always have coconut oil in the pantry but sometimes the egg stash gets depleted faster than I anticipated so it’s nice to have these options!
I normally get my posts up by midnite-1am pacific but last night I was running late and it was more like 2-3am I think my time. So if you were up before that, well, that’s beyond an early wakeup call :) This bread is amazing and I know you’d love it. And you’d never ever ever guess it was vegan!
Totally agree that coconut oil doesn’t necessarily add a coconut flavor at all. I use it even to cook eggs now! If anything sometimes people smell the coconut and then consequently imagine tasting it too….haha
I blogged about the smelling it not to be confused with tasting it situation about 6 mos ago in one of my cookie recipes I used with it. Even if you can smell it, you really cannot taste it. And what you do taste, if anything, is subtle and it’s not like shredded coconut flakes, AT ALL – which is what I think ppl think it will taste like. Eggs w/ coconut oil is a good idea!
Averie,
Yet another delectable treat you have here! My taste buds are now running on overdrive here, and I can tell it’s the same for all your other readers/commenters, as well! If you ever do any giveaways on your blog…I’d gladly accept a loaf of this any day! :) In the meantime, I am going to try this out on my hubby soon….I am sure he will love it…
I would love!! to give away some of my stuff to readers. I really don’t need it all but unfortunately, I’ve been told, there are too many legal pitfalls but trust me, I want to!
Droooool! I love all things pumpkin, particularly in breads, muffins, and other baked goods!
It looks and sounds wonderful. So much flavor in this loaf of yours, a must try!
That brown sugar streusel crust is so good! Love this bread!
I am all about crusts! I love the color of this beautiful loaf!
This looks fantastic! A bog scoop of coconut ice cream and it’s the perfect vegan dessert!
Soooo much pumpkin love in this post, I’m in heaven. This bread looks so moist, and I love the look of that thin crackly crust on top…oh my!!
The crust layer, Sue, is just so good and I am not even a crust person! :)
Always enjoy a vegan alternative dessert… you are my go to gal… thanks
Thanks for saying that Tracy!
I am a crust girl myself, I will pick and eat he crust and leave the stuff in the middle; This bread is beautiful and I love how it is healthy for you!! Great way to start fall..
Well if you ARE a crust girl, you’re going to love-love this one I would think!
That crust sounds so good, and the bread looks SO soft and delish!
Oh.My.GOD. I just made Pumpkin Spice Cookies that are almost 100% identical to these in ingredients (obviously the ratios are different in cookies vs. bread.) From the spices to the coconut oil to the molasses to the almond milk to the pumpkin puree….I’m telling you, it is EERIE.
Even weirder? I was going for a pumpkin spice muffin idea, but I can’t seem to get the muffin batter ratios right. Too much cookie baking. :D
Oh, and that streusel topping wouldn’t stand a chance around me. That loaf would be bare on top in minutes.
Well given my 2013 (and some of 2012) and abundant recipe testing with pumpkin :) there seemed very little going into this fall that I felt like I could even do that would be new and different for me but trying to make some of my recipes vegan seemed like a good little challenge for myself. I have umpteen, and I do mean so, so many recipes for pumpkin cakes and muffins, so if you need any, well, just ask :)
I put all of these ingredients in my pumpkin muffins from 2 weeks ago that I blogged about and you could probably swap out the sugar and flour pretty easily to make them work for you if you really want muffins but I know you’re a cookie girl. Can’t wait to see what you did b/c pumpkin cookies with puree rather than just using pumpkin pie spice (which is what I did with mine from last week) are tricky to nail and stay chewy. They turn into cake-ies, not cookies, for me.
Mmmm, this looks delicious! It looks so moist and flavorful! And streusel with pumpkin? Total win.
Awesome fall flavors!!!
And I know you could easily keep it GF and probably make it stevia-friendly :)
The only problem is that this isn’t actually in front of me waiting to be devoured :)
LOL thanks Rachel!
I feel like I always just say the same things! Beautiful, looks incredible, I would like a slice now please ;-)
Well I ALWAYS appreciate it!! :) xo
This pumpkin bread looks unbelievably moist…and that crust?? Wow. I think I could just eat the crust itself all day! *sigh* I wish I could just have one whole loaf of this bread to myself! :D
I did some pretty good damage to this loaf all by myself. I know what you mean :)
Averie, this bread looks wonderful. I just want to reach through the screen and grab a slice to munch on with my coffee.
It’s the perfect ‘coffeecake’ type of recipe! Cup of coffee and fall in the air, yes, this would be a great choice :)
This sounds great!! Having a vegan in the household, I love finding recipes that we will both enjoy, and I’m sure this will be one of them!
You would never, ever, ever guess this was vegan in a million years. I promise. I gave it to my husband and he said how much butter is in this! (jokingly) And I said NONE. He’s like…no way. Really, none! :)
Cake, loaf, the mascot of fall–call this bread whatever you like Averie, and I’ll still eat the whole thing? That topping? WHOA. Hello delicious!
And I realized that it could also be called ‘coffeecake’ – but b/c it’s baked in a loafpan, that doesn’t come to mind, immediately, but it really has that taste/texture quality to it.
All the fall flavors!! I love it and the crust? Amazing! I would love a slice or two right now! I swear this bread is made for me, I just want to dice in the snuggle up. LOL! That sounds weird, but I really do love! So cozy, but also healthy!
Tieghan knowing what and how you bake, you could LOVE this bread for the layers of textures/flavors going on. Glad you think you’d like to snuggle up with it :)
This looks wonderful, Averie! I have been favoring loaves over muffins lately so this is calling my name. I’ve tried baking with coconut oil several times now and I feel like it never quite turns out how I want. I love coconut but feel like it works differently than other oils.
It does work differently that other oils, no doubt, because of the solidification aspect that happens about 78-80F, give or take – especially for cookie baking. But for quickbreads, I do love it and don’t notice too much difference in how it behaves. If you follow this recipe exactly, I can guarantee success – since I’ve now made it 3 times (once to test the muffins last week, again for the actual muffins, and now for this loaf). And also some behind the scenes projects!
That bread does look super soft! I don’t usually bother with crusts for loaves (I don’t know why not) but am always overjoyed when there’s an awesome one. & I can vouch for those pumpkin choc chip muffins – made them the other day and they were awesome! I linked to them today. :)
Thanks for trying the muffin recipe and so glad you enjoyed them! Normally I don’t bother creating a crust either for quickbreads but wanted to jazz the recipe up and not have it be a carbon copy of the muffins and so the crust was more of a happy accident and afterthought but so glad I decided to do it!
so much sunshine in this loaf…loved the bright colors and spiced flavors :-)
That looks so moist I can almost taste it. Pumpkin bread is my favorite fall dessert. Love the option of the coconut oil. Looks beautiful!
thanks, Melanie!
This cooler weather we’re having is making me crave ALL THINGS PUMPKIN. This bread looks fantastic!!! Would certainly satisfy the craving :)
Be still my pumpkin-loving-heart. :) The muffins look good but I’m a sucker for quick bread.
After those Vegan Chunky Apple Cinnamon Muffins and Vegan Chocolate Chip Pumpkin Muffins of yours, I had a feeling there would be some incredible vegan pumpkin bread goodness on AverieCooks.com before long! And, I thank you…because I recently learned that I am highly allergic to dairy. (I’m SO SAD! I don’t know how I will live without cheese and butter. Boohoo!) At least there is yummy coconut oil and palm shortening to bake with. I need a slice of this moist and scrumptious bread withthat yummy streusel with my big mug o’ tea this mornin’! Thanks for sharing, girl. Pinning!
Getting off dairy and making huge life-sweeping changes is epic. I did it. And while I do bake with them, I am very mindful of my dairy consumption. The less I have, the better I feel. Thank goodness for vegan treats that are AS GOOD as the real thing! Thanks for pinning and I wish you the best withy our dietary changes!
Averie, you are THE BEST. Thank you for the sweet reply and kind words. You made my day. Just knowing you succeeded in your knew diet, gives me much hope about having to give up dairy. Thanks again, girl! xoxo
And it’s been an ongoing thing for like 7-10 yrs. The less dairy I have, the better off I am. I can get away with baking with dairy but I dont EVER sit down to a glass of milk. Or hot choc made with milk. I use almond milk for that and am just as mindful as I can be not to consume mindless dairy. If I use it, there’s a good reason. Otherwise, I reach for a substitute.
LOL! I meant to type “new”, not knew. ;)
I love that crust!! And pumpkin breads are straight up fabulous. Love this!
So many amazing fall spices, molasses, brown sugar, streusel, and pumpkin – Averie, I think you made this bread with me in mind – right?! What I wouldn’t do to dig right into a super-moist slice right now. The crust in particular looks especially irresistible. I am a total crust gal (we don’t have that in common!) so I’m freaking over the streusel crust. You’d probably kill me, but sprinkling a few pecans on top would be tasty. But obviously it’s amaze as it is. Such pretty photos too – the light is gorgeous.
I’m glad you explained that the bread won’t taste like coconuts, I am asked that a lot when I use coconut oil in my baking.
Girl you would love it. The texture contrast from the soft squishy loaf to the chewy dense crusty/streusel layer – it’s mindblowing. A happy accident of sorts. And the lighting was gorgeous and so was the bread in person. Like all bread, or anything with distinct and different colors, the camera reads things very different than the naked eye. And orange food, always fun to edit :) I did my best and not sure if they convey, but in person, so pretty, Sally!
And even when i DO write about the coconut oil, I still get a million questions. LOL