Vegan Pumpkin Streusel Bread

Name: Vegan Pumpkin Streusel Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 1 cup whole wheat flour; 3/4 cup all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 1 1/4 cups pumpkin puree; 1/2 cup Maple syrup; 1/4 cup melted coconut oil; 1/4 cup unsweetened almond milk or milk of choice; 1 1/2 teaspoons vanilla; 1/4 cup whole wheat or all purpose flour; 2 tablespoons brown sugar; 1/2 teaspoon ground cinnamon; Pinch of salt; 3 tablespoons melted coconut oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
1 loaf
Calories
228 kcal
Course
Breakfast, Bread, Baked Goods
Cuisine
American

Vegan Pumpkin Streusel Bread

Lindsey Herring

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Moist pumpkin bread topped with a delicious, crumbly streusel topping. You'd never guess it was vegan!

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Ingredients

Servings

Pumpkin Bread

1 cup whole wheat flour
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 1/4 cups pumpkin puree
1/2 cup Maple syrup, Use 2/3 cup for a sweeter bread
1/4 cup melted coconut oil, or avocado oil
1/4 cup unsweetened almond milk or milk of choice
1 1/2 teaspoons vanilla

For the Streusel Topping

1/4 cup whole wheat or all purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
3 tablespoons melted coconut oil

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Instructions

Preheat oven to 350° F. and spray a 9x5 loaf pan with cooking spray. Line the bottom with parchment paper and set aside.
In a large bowl whisk together the flours, sugar, baking soda, baking powder, salt, and spices. In a smaller bowl whisk together the pumpkin puree, oil, water, syrup, and vanilla. Add the wet ingredients to the dry and fold together with a rubber spatula being careful not to over mix. Pour the batter into the prepared loaf pan.
In a small bowl whisk together the coconut sugar, flour, cinnamon, and salt. Pour in the melted coconut oil and use a fork to stir it together until crumbled form. Spread the topping evenly over the pumpkin batter.
Bake the bread on the middle rack of the oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the bread on a wire rack for 20 minutes before removing it from the loaf pan.

Notes

The bread may be wrapped tightly and stored at room temperature for up to 4 days or it may be frozen for later use.

Nutrition Information

Show Details

Calories 228kcal (11%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Sodium 236mg (10%) Fiber 3g (12%) Sugar 15g (30%)