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!
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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.
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.
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.
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:
- In a large mixing bowl, 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.
Recipe FAQs
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.
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.
You likely can, but I haven’t tried that myself. But I imagine chocolate chips, chopped nuts, or dried fruit would work well here.
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.
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.
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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Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust
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
- â…“ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!!
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