Moist Vegan Pumpkin Bread With Streusel Topping

why make this recipe

Moist Vegan Pumpkin Bread with Streusel Topping is a delightful treat that fills your kitchen with warm, comforting aromas. It’s perfect for breakfast, a snack, or even dessert. The combination of pumpkin and spices creates a rich flavor, while the streusel topping adds a crunchy texture. Plus, this recipe is completely vegan, making it a great option for those who follow a plant-based diet.

how to make Moist Vegan Pumpkin Bread With Streusel Topping

Ingredients:

50 g pecans (roughly chopped *see note 1)
25 g all-purpose flour (plain flour)
20 g brown sugar (light Muscovado recommended)
1 teaspoon pumpkin spice mix (*see note 2)
4 teaspoons vegan butter (melted)
118 ml soy milk (*see note 3)
1 ½ teaspoons apple cider vinegar
250 g canned pumpkin puree (not pumpkin pie filling)
200 g light brown sugar (light Muscovado recommended)
30 g dark brown sugar (dark Muscovado recommended *see note 4)
118 ml olive oil (*see note 5)
1 tablespoon vanilla extract
250 g all-purpose flour (plain flour)
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon pumpkin spice mix (*see note 2)
1 teaspoon ground cinnamon
¼ teaspoon sea salt
80 g powdered sugar (icing sugar)
50 g biscoff spread (melted)
3 tablespoons soy milk (*see note 3)
½ teaspoon vanilla extract

Directions:

Tip: I highly recommend using a digital scale and measuring in grams for the most accurate results. Also, check out the post above for tips and tricks!

Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease a 1-pound loaf pan with some oil or vegan butter and line it with a sling of parchment paper, leaving an overhang on the sides.
Make vegan buttermilk: Add the soy milk and apple cider vinegar to a jug, stir, and allow to sit for 10 minutes. Prepare the pumpkin spice if using homemade (see recipe note 2).
Make the pecan streusel: Add chopped pecans, brown sugar, flour, pumpkin spice, and melted butter to a medium bowl. Rub the butter into the dry ingredients until it resembles a crumb consistency. Set aside (in the fridge if your kitchen is warm).
Mix wet ingredients: In a large mixing bowl, whisk together the prepared vegan buttermilk, pumpkin puree, light and dark brown sugar, olive oil, and vanilla extract.
Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin spice mix, cinnamon, and salt.
Make the batter: Sift the dry ingredients into the wet ingredients in two parts. Fold the ingredients into the batter gently until there are no pockets of flour. Do not overmix!
Assemble: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Evenly sprinkle the pecan streusel mixture on top.
Bake: Bake for 50-60 minutes on an aluminum baking sheet or baking tray. The loaf will rise, and the top will be golden brown. Check if done at the 50-minute mark with a toothpick—it should come out clean with a few crumbs. Continue to bake in 5-minute increments if not fully cooked.
Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Make glaze: In a medium bowl, whisk together powdered sugar, biscoff spread, non-dairy milk, and vanilla extract until smooth. Cover and set aside.
Glaze the bread: Once the loaf has cooled, transfer it to a tray or parchment paper and drizzle the glaze over the top.
Storage: Wrap any leftover bread tightly in plastic wrap or foil, or place it in an airtight container. It can be kept at room temperature for up to 5 days or in the fridge for up to 7 days. To freeze, cut the bread into slices and separate with parchment sheets. Store in a sealed container for up to a month. To defrost, let it thaw at room temperature for a couple of hours.

how to serve Moist Vegan Pumpkin Bread With Streusel Topping

This bread is wonderful on its own or served with a cup of coffee or tea. You can also serve it with a spread of vegan butter or additional biscoff spread for extra flavor.

how to store Moist Vegan Pumpkin Bread With Streusel Topping

Store the cooled bread wrapped tightly in plastic wrap or foil, or place it in an airtight container. It can stay fresh at room temperature for up to 5 days or in the refrigerator for about a week. If you want to keep it longer, slice it and freeze it in a sealed container.

tips to make Moist Vegan Pumpkin Bread With Streusel Topping

Use fresh spices for the best flavor.
Don’t overmix the batter to keep the bread fluffy.
Ensure the loaf is fully baked before removing it from the oven—recheck with a toothpick if necessary.

variation (if any)

You can add chocolate chips or dried fruit, like raisins or cranberries, for a different twist on this pumpkin bread recipe.

FAQs

Can I use a different type of milk?
Yes, any non-dairy milk can work, such as almond, oat, or coconut milk.
Is pumpkin puree the same as pumpkin pie filling?
No, pumpkin puree is plain and unsweetened. Pumpkin pie filling contains added sugars and spices.
Can I make this bread gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, keeping in mind that the texture may vary.
How can I tell if my bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it is ready!