There is something absolutely magical about pumpkin bread, especially when it’s moist, packed with warm spices, and topped with a delightful streusel that adds a perfect crunch. This Moist Vegan Pumpkin Bread With Streusel Topping Recipe hits every note you want from a cozy autumn treat or an anytime indulgence. With plant-based ingredients and a luscious glaze, it’s a crowd-pleaser that’s easy to make and impossible to resist. Whether you’re new to vegan baking or a seasoned pro, this recipe will quickly become a favorite to share and savor.
Ingredients You’ll Need
Don’t be intimidated by the list! The ingredients for this recipe are wonderfully straightforward but essential. Each one brings a special touch, whether it’s the creaminess of pumpkin puree, the subtle warmth from pumpkin spice, or the nutty crunch from pecans. Together, they create that signature moist crumb and flavorful punch you’ll adore.
- 50 g pecans: Roughly chopped for that crunchy streusel topping that contrasts beautifully with the bread’s softness.
- 25 g all-purpose flour: Used both in the batter and streusel to provide structure and a tender texture.
- 20 g brown sugar (light Muscovado): Adds a deep, caramel-like sweetness especially in the streusel.
- 1 teaspoon pumpkin spice mix: The star spice blend that warms the bread with cinnamon, nutmeg, cloves, and ginger.
- 4 teaspoons vegan butter (melted): For richness in the streusel and a hint of buttery flavor without dairy.
- 118 ml soy milk: Creates a vegan “buttermilk” when combined with apple cider vinegar, tenderizing the crumb.
- 1 ½ teaspoons apple cider vinegar: Reacts with baking soda to give lift and fluffiness.
- 250 g canned pumpkin puree: Not pumpkin pie filling—the pure pumpkin gives moistness and natural sweetness.
- 200 g light brown sugar (light Muscovado): Sweetens the batter with a touch of molasses richness.
- 30 g dark brown sugar (dark Muscovado): Adds a deeper, more complex molasses flavor to balance the sweetness.
- 118 ml olive oil: Keeps the bread tender and moist while adding a subtle fruity note.
- 1 tablespoon vanilla extract: Enhances the aromatic qualities and rounds out the flavors.
- 250 g all-purpose flour: Forms the base that gives the bread its perfect crumb.
- 2 ½ teaspoons baking powder: Helps the bread rise beautifully.
- ½ teaspoon baking soda: Works with vinegar to lighten the batter.
- 1 tablespoon pumpkin spice mix: Extra warmth incorporated directly into the batter.
- 1 teaspoon ground cinnamon: Adds a familiar comforting spice.
- ¼ teaspoon sea salt: Balances sweetness and enhances all other flavors.
- 80 g powdered sugar (icing sugar): For the smooth, sweet glaze that finishes the bread.
- 50 g biscoff spread (melted): Adds a caramelized, spiced flavor kick to the glaze.
- 3 tablespoons soy milk: Thins the glaze for perfect drizzling consistency.
- ½ teaspoon vanilla extract: Lends a sweet fragrance to the glaze.
How to Make Moist Vegan Pumpkin Bread With Streusel Topping Recipe
Step 1: Prep Your Ingredients and Oven
Start by preheating your oven to 160°C fan-forced or 180°C conventional. Lightly grease a 1-pound loaf pan and line it with parchment paper with an overhang to help you lift out the bread later. Next, make your vegan “buttermilk” by stirring the soy milk and apple cider vinegar together in a jug; let it rest for about 10 minutes to curdle slightly. If you’re making homemade pumpkin spice, now’s the time to prepare it.
Step 2: Whip Up the Pecan Streusel
In a medium bowl, combine pecans, brown sugar, flour, pumpkin spice, and melted vegan butter. Rub the mixture together with your fingers until it forms lovely little crumbles. Chill this streusel in your fridge if your kitchen feels warm to keep it from melting too soon.
Step 3: Mix Your Wet Ingredients
Grab a large mixing bowl. Whisk together your vegan buttermilk, pumpkin puree, light and dark brown sugars, olive oil, and vanilla extract until smooth and creamy. This tone sets the stage for that moist, tender crumb.
Step 4: Combine Your Dry Ingredients
In a separate bowl, sift or whisk together the flour, baking powder, baking soda, pumpkin spice mix, cinnamon, and sea salt. The dry components provide the structure and those perfect autumn flavors.
Step 5: Create the Batter
Sift the dry ingredients into the wet in two batches. Gently fold the mixture until just combined. Be careful not to overmix because you want the bread to stay soft and airy, not dense.
Step 6: Assemble and Layer Your Bread
Pour the batter into your prepared loaf pan, smoothing out the top evenly. Generously sprinkle the chilled pecan streusel all over the surface, ensuring every bite will have a crunchy, spicy finish.
Step 7: Bake to Perfection
Place the loaf pan on a baking sheet and bake for 50-60 minutes. At 50 minutes, test doneness by inserting a toothpick or knife—if it comes out clean with just a few crumbs, you’re golden. If not, keep baking in 5-minute increments to avoid undercooked centers. Once done, allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Step 8: Glaze and Finish
While the bread cools, whisk powdered sugar, melted biscoff spread, soy milk, and vanilla extract together until perfectly smooth. When the bread is fully cooled, drizzle the glaze generously over the top. This final touch adds sweetness and flair that makes this Moist Vegan Pumpkin Bread With Streusel Topping Recipe absolutely irresistible.
How to Serve Moist Vegan Pumpkin Bread With Streusel Topping Recipe
Garnishes
For a lovely presentation, sprinkle a few extra chopped pecans or a dash of cinnamon on top of the glaze. You can also add a dusting of powdered sugar for a snowy effect that’s perfect for chilly mornings or dessert trays.
Side Dishes
This pumpkin bread pairs beautifully with dairy-free whipped cream or a scoop of vegan vanilla ice cream. For a breakfast twist, serve it alongside a hot cup of spiced chai or freshly brewed coffee to complement the autumnal flavors.
Creative Ways to Present
Slice thickly and serve stacked with a drizzle of maple syrup or vegan cream cheese. For parties, cut into bite-sized cubes and serve with toothpicks alongside a dipping sauce like chocolate or caramel for a fun pumpkin bread fondue experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover bread tightly in plastic wrap or place in an airtight container. It stays fresh at room temperature for up to 5 days or can last a week refrigerated, perfect for early breakfasts or last-minute snacks.
Freezing
This bread freezes wonderfully! Slice it first, then separate pieces with parchment paper in a freezer-safe container or bag. It freezes well for up to one month. When you want some, just thaw slices at room temperature.
Reheating
Warm frozen or refrigerated slices gently in a toaster oven or microwave for a minute or two. This helps bring back that fresh-baked softness and enhances the spices and sweetness.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree because pumpkin pie filling usually contains added sugars and spices, which can alter the flavor and texture of the bread.
Is it necessary to make vegan buttermilk?
Yes, the vegan buttermilk made with soy milk and apple cider vinegar helps activate the baking soda, creating a lighter and fluffier bread texture.
Can I substitute the pecans in the streusel?
Absolutely! Walnuts or almonds work well too, or you can omit nuts entirely if you prefer a nut-free version.
How spicy is the pumpkin spice in this bread?
The pumpkin spice adds a warm, cozy flavor but is not overpowering. You can adjust the amount based on your preference.
Can I make this bread gluten-free?
While this recipe calls for all-purpose flour, you can experiment with a gluten-free flour blend, but results may vary slightly in texture and rise.
Final Thoughts
This Moist Vegan Pumpkin Bread With Streusel Topping Recipe is truly a joy to make and share. Its perfect balance of spice, moisture, and crunchy topping creates a comforting treat that’s vegan-friendly and bursting with fall flavors. Don’t hesitate to try it yourself—you might just find your new favorite pumpkin bread to enjoy all year round!
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Moist Vegan Pumpkin Bread With Streusel Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This moist vegan pumpkin bread is a deliciously spiced autumn treat perfect for any occasion. Featuring a tender crumb enriched with pumpkin puree and warm spices, it topped with a crunchy pecan streusel and finished with a luscious biscoff glaze. This recipe is entirely plant-based, using vegan butter, soy milk, and no eggs, making it a perfect option for vegans and those seeking a dairy-free dessert.
Ingredients
Pecan Streusel Topping
- 50 g pecans, roughly chopped
- 25 g all-purpose flour (plain flour)
- 20 g brown sugar (light Muscovado)
- 1 teaspoon pumpkin spice mix
- 4 teaspoons vegan butter, melted
Vegan “Buttermilk”
- 118 ml soy milk
- 1 ½ teaspoons apple cider vinegar
Wet Ingredients
- 250 g canned pumpkin puree (not pumpkin pie filling)
- 200 g light brown sugar (light Muscovado)
- 30 g dark brown sugar (dark Muscovado)
- 118 ml olive oil
- 1 tablespoon vanilla extract
Dry Ingredients
- 250 g all-purpose flour (plain flour)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin spice mix
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Glaze
- 80 g powdered sugar (icing sugar)
- 50 g biscoff spread, melted
- 3 tablespoons soy milk
- ½ teaspoon vanilla extract
Instructions
- Tip: Use a digital scale to measure ingredients accurately in grams for the best results and consistency.
- Prepare: Preheat the oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil or vegan butter and line it with parchment paper with overhang on the sides. Make the vegan “buttermilk” by combining soy milk and apple cider vinegar in a jug, stirring, and letting it sit for 10 minutes to curdle. Prepare pumpkin spice mix if using homemade.
- Make the Pecan Streusel: In a medium bowl, combine chopped pecans, brown sugar, flour, pumpkin spice mix, and melted vegan butter. Rub the butter into the dry ingredients until the mixture resembles crumbs. Chill in the fridge if the kitchen is warm.
- Mix Wet Ingredients: In a large bowl, whisk together the prepared vegan buttermilk, pumpkin puree, light and dark brown sugars, olive oil, and vanilla extract until smooth and well combined.
- Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin spice mix, cinnamon, and sea salt.
- Make the Batter: Sift the dry ingredients into the wet ingredients in two parts. Gently fold the dry into the wet using a spatula until fully combined without overmixing to avoid toughness.
- Assemble the Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Evenly sprinkle the pecan streusel on top, covering the batter completely.
- Bake: Place the loaf on an aluminum baking sheet and bake for 50-60 minutes. Start checking doneness at 50 minutes by inserting a toothpick or knife; it should come out clean or with a few crumbs. Continue baking in 5-minute increments if needed. Let the loaf cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
- Make the Glaze: In a medium bowl, whisk powdered sugar, melted biscoff spread, soy milk, and vanilla extract until smooth. Cover and set aside.
- Glaze and Serve: Once the pumpkin bread is fully cooled, place it on parchment paper or a tray and drizzle the biscoff glaze evenly over the top. Let the glaze set slightly before slicing.
- Storage: Wrap leftovers tightly in plastic wrap, foil, or an airtight container. Store at room temperature for up to 5 days if cool, or refrigerate up to 7 days. For freezing, slice and separate with parchment, wrap well, and freeze up to one month. Thaw slices at room temperature before serving.
Notes
- For best results, always measure ingredients by weight using a digital scale.
- Homemade pumpkin spice typically includes cinnamon, nutmeg, ginger, cloves, and allspice.
- Soy milk is used here as a dairy-free alternative, and apple cider vinegar creates a vegan “buttermilk” effect for leavening.
- Using light and dark Muscovado sugars adds depth and richness of flavor and moisture to the bread.
- If your kitchen is warm, refrigerate the streusel topping to keep it crumbly before baking.
- The biscoff glaze adds a sweet, spiced caramel flavor complementing the pumpkin bread perfectly.
- Check the bread at the minimum baking time to avoid overbaking and dryness.
