Vegan Pumpkin Bread with Canned Pumpkin Purée

This cozy delicious vegan pumpkin bread made with real pumpkin purée and pumpkin pie spice bakes up moist, tender, and full of fall flavour. Whether you enjoy it plain, with a swipe of vegan butter, or alongside your morning coffee, this pumpkin bread is the kind of simple, homemade treat that you’ll make on repeat!

Pumpkin season is in full swing, and between the pumpkin spice lattes and homemade chilli, you’d think I’d have had my fill of pumpkin by now. But I never get tired of it in September and October – and this pumpkin loaf is yet another reminder of why pumpkin season is always such a favourite.

Search “pumpkin” on this blog and you’ll find no shortage of delicious recipes to use up those cans of pumpkin purée.

Why I always opt for homemade

It’s easy to grab a slice of pumpkin bread from coffee shop down the street, but nothing compares to the flavour and texture of homemade. When I first started testing recipes, I had more than a few flops; dense, gummy loaves that lacked real warm pumpkin flavour. Pumpkin is a tricky ingredient; it adds moisture, changes texture big time, and can easily throw off the balance of a recipe. Exhibit A: it took me quite a few tries to make sure my pumpkin chocolate chip cookies stayed chewy and not cakey!

But after plenty of testing, I finally found the perfect ratio of ingredients, and now baking this homemade pumpkin bread is a breeze!

How to know when your loaf is done:

When baking a loaf with a streusel topping like this one, it can be tricky to tell when it’s fully done since the crumbly top often browns before the center fully sets. The best way to check is to insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter) clinging to it, it’s ready. You can also gently press the center; it should feel set and spring back lightly.

Vegan Pumpkin Bread with Canned Pumpkin Purée

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

• Author: Olivia Biermann
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: approx 10 slices
• Category: Loaves
• Method: oven
• Cuisine: American
• Diet: Vegan

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Description

This cozy delicious vegan pumpkin bread made with real pumpkin purée and pumpkin pie spice bakes up moist, tender, and full of fall flavour.

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Ingredients

• 1–3/4 cups all purpose or whole wheat flour
• 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
• 1–2 tsp cinnamon

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Instructions

1. Preheat oven to 350 F. Grease a loaf pan (8.5 x 4.5 inches) and set aside. Alternatively line your loaf pan with parchment paper for easy removal.
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 prepared 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.