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Vegan Pumpkin Loaf with Streusel Topping

Vegan pumpkin loaf with a crispy, buttery, cinnamon packed streusel topping! Don’t settle for an over-priced boring slice of pumpkin bread from Starbucks when you can make a whole loaf yourself that is plant-based, and way more delicious!

For more delicious & easy vegan recipes, check out my cookbook and vegan sauce ebook!

 

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Vegan Pumpkin Loaf with Streusel Topping

A delicious, dairy-free, vegan, pumpkin loaf with streusel topping. A delicious way to use up canned pumpkin and spoil your family and friends! This loaf makes a delicious breakfast or snack with a cup of coffee.

  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
Scale

Ingredients

Loaf:

  • 13/4 cups flour (all purpose or whole wheat work best)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup brown sugar
  • 1/2 cup oil or melted vegan butter
  • 1 cup pumpkin puree
  • 3 tbsp non-dairy milk
  • 3 tbsp molasses

Streusel Topping:

  • 1/4 cup vegan butter
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 12 tsp cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, spices and salt. Whisk to combine.
  3. In a separate mixing bowl, combine sugar, oil/melted butter, pumpkin puree, non-dairy milk and molasses. Stir to combine.
  4. Add wet mixture to dry and stir until just combined. Do not overmix.
  5. Pour into loaf pan and smooth out the top with a spatula.
  6. In a small mixing bowl, combine streusel topping ingredients and use a fork or two butter knives to cut it until it makes a crumbly mixture.
  7. Add streusel crumbles on top of loaf in an even layer.
  8. Bake in preheated oven for 35-40 mins or until top is golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.
  9. Allow to cool before removing from pan and slicing.
CategoriesSweets
  1. Maeghan says:

    This looks so delicious! Absolutely making this now that the weather is getting cooler. Would I be able to use blackstrap molasses instead of regular molasses? I just don’t have any regular molasses on hand haha. Thank you 🙂

  2. Hélène Grieu says:

    Did it today and it tastes so rich and good!! Don’t do the same mistake I did by taking a mold that’s too small (21×11 cm) as the center of the cake took forever to cook haha… Also if this can help, here is the cup to grams equivalent : 1 3/4 cup flour = 270 grams, 1 cup sugar = 200 g, 1/2 cup oil = 90 g, 1 cup pumpkin purée = 260 g. For the streusel, 1/4 cup butter = 40 g, 1/4 cup flour = 40 g

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