An easy vegan pumpkin bread with streusel topping. This soft and fluffy one-bowl pumpkin loaf is made with simple ingredients in less than 15 minutes of preparation. It's perfect for a sweet fall dessert or snack.
Course Dessert
Cuisine vegan
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8
Ingredients
1 1/2cupcanned pumpkin puree(not pumpkin pie filling)
1/4cupoat milk
1/2cupolive oil
1 1/2teaspoonvanilla extract
1/2cupbrown sugar
1/4cupwhite sugar
1teaspoonbaking soda
1/2teaspoonbaking powder
2teaspooncinnamon
1/2teaspoonnutmeg
1/4teaspoonallspice
1/2teaspoonground ginger
1/4teaspoonclove
1/2teaspoonsalt
1 3/4cupall-purpose white flour
Streusel Topping (Optional)
2tablespoons all-purpose white flour
2tablespoonsbrown sugar
1tablespoonvegan butter
1/4teaspooncinnamon
1/4teaspoonvanilla extract
Instructions
Preheat oven to 350°F. Lightly grease a loaf pan. Set aside.
Add the pumpkin puree, oat milk, olive oil and vanilla to a large mixing bowl. Whisk until combined. Add the brown sugar, white sugar, baking soda, baking powder, spices and salt and stir until combined. Finally, add the flour and stir until just combined (avoid overmixing).
Transfer the mixture to the prepared loaf pan.
Prepare the streusel (if using): In a small bowl, mix the flour, brown sugar and cinnamon together. Add the cold vegan butter and vanilla, then using a fork, cut the butter into the dry mixture until you get a slightly wet, small crumble.
Sprinkle the streusel on top of the unbaked loaf.
Bake the loaf for 55 minutes at 350°F or until a toothpick inserted in the middle comes out clean. Let cool at least 15 minutes before slicing.
Video
Notes
You can add a drizzle of icing on top of the pumpkin bread if desired. To make the icing, whisk together 1/2 cup of icing sugar with 1 tablespoon of your favorite plant-based milk. You can also add a touch of vanilla.