Fall Recipes, October Inspiration, Sweets, Vegan Food

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!


This weekend I made this recipe for Sunday coffee but with a twist! I wanted more of a coffee cake vibe with a gooey cinnamon swirl in the middle, so here is how to do that:

  1. Instead of adding all of the batter to the loaf pan, add half and spread in an even layer.
  2. Mix together 1/4 cup brown sugar and 1 tsp cinnamon. Sprinkle over the loaf.
  3. Add the other half of the batter and carefully spread into an even layer. Then add the streusel topping and bake as directed. I’m not sure why, but it took about 5 extra minutes to bake this time, and it was so delicious! Highly recommend 🙂


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Vegan Pumpkin Loaf with Streusel Topping

  • Author: Liv B
  • Total Time: 1 hour
  • Yield: 1 loaf


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.



  • 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


  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.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes


  1. 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

    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

  3. Hi! Looks so yummy I want to make it. What was the size of your loaf pan?

  4. This loaf is perfect! I subbed maple syrup for molasses and it turned out great (-:

  5. Can I substitute molasses for maple syrup?

  6. Hi Liv,
    I enjoy your recipes and can’t wait to try the pumpkin loaf. Quick question, would you clarify if the recipe calls for 1cup or 3/4cup or 1and 3/4 cups of flour. Thank you so much!

  7. I have to start this off by saying I’m not vegan and therefore I am typically eating non-vegan bakery items. And let’s be real – vegan baked goods can sometimes be dry or have weird textures. Not so with this bread! I made it at work (since our break room has an oven) and every single co-worker I shared it with was obsessed! I totally botched the streusel topping too because I overmixed it, but it STILL turned out amazing. I would 100% recommend this recipe to anyone. It totally beats the pants off my old non-vegan recipe and is my new go-to! Thanks Liv!

  8. Does anyone know how to make this recipe gluten-free?

  9. Great texture and delicious streusel! My streusel was much darker and it caved a bit in the center. I think I’ll use white sugar next time. 🙂

  10. I absolutely loved this recipe! I saw this in your Instagram page and looked so delicious I had to try it!
    I did make two loaves one with the cinnamon and sugar center and one without, both were soo scrumptious!

  11. Kaitlyn P

    Can I make this into muffins?

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