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
Scale
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.
