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.
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:1 loaf 1x
1–3/4 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
1/4 cup vegan butter
1/2 cup brown sugar
1/4 cup flour
1–2 tsp cinnamon
Preheat oven to 350 F.
In a large mixing bowl, combine flour, baking powder, baking soda, spices and salt. Whisk to combine.
In a separate mixing bowl, combine sugar, oil/melted butter, pumpkin puree, non-dairy milk and molasses. Stir to combine.
Add wet mixture to dry and stir until just combined. Do not overmix.
Pour into loaf pan and smooth out the top with a spatula.
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.
Add streusel crumbles on top of loaf in an even layer.
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.
Allow to cool before removing from pan and slicing.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.