If you’re looking for a delightful way to celebrate the cozy flavors of fall, look no further than this scrumptious Vegan Pumpkin Bread with Snickerdoodle Streusel Topping. Imagine a moist, spiced pumpkin loaf crowned with a crunchy, cinnamon-laden topping. It’s like a warm hug in every slice, perfect for breakfast or as an afternoon treat.
Why You’ll Love This Recipe
- Flavor Explosion: Each slice of this Vegan Pumpkin Bread with Snickerdoodle Streusel Topping offers a burst of warm spices and sweet pumpkin.
- Heavenly Topping: The snickerdoodle streusel is a delightful mix of crispy, sugary, and cinnamon-y, adding a wonderful texture contrast.
- Simple Ingredients: This recipe is made with pantry staples, making it both easy and economical.
- Vegan Friendly: Perfect for anyone looking to enjoy a plant-based, dairy-free treat.
Ingredients You’ll Need
Creating this Vegan Pumpkin Bread with Snickerdoodle Streusel Topping is wonderfully simple. Each ingredient plays a meaningful role, blending to deliver the perfect texture and taste combination that will have you reaching for another slice.
- All-purpose flour: The base for both the bread and streusel, providing structure and softness.
- Pumpkin puree: This adds moisture and a beautiful, natural orange hue.
- Light brown sugar: Adds a touch of sweetness with a hint of molasses for depth of flavor.
- Ground cinnamon: Essential for that classic snickerdoodle and fall flavor profile.
Variations
This Vegan Pumpkin Bread with Snickerdoodle Streusel Topping is a versatile recipe, easily customizable to suit any dietary needs or flavor preferences. Here are some creative ways to switch it up!
- Nutty Twist: Add chopped walnuts or pecans to the batter for extra crunch and nutrient boost.
- Gluten-Free Option: Use a gluten-free flour blend in place of the all-purpose flour to make this bread celiac-friendly.
- Spicy Kick: Mix a pinch of cayenne or ginger into the streusel for a subtle heat that plays well with the cinnamon.
How to Make Vegan Pumpkin Bread with Snickerdoodle Streusel Topping
Step 1: Create the Snickerdoodle Streusel
Begin by mixing together the flour, brown sugar, vegan butter, cinnamon, and cream of tartar in a small bowl. This mixture should develop into large, fragrant crumbles that you’ll reserve for topping the batter later.
Step 2: Prepare the Pumpkin Bread Batter
Preheat your oven to 350°F and line your loaf pan with parchment paper. Combine the melted butter, sugar, molasses, pumpkin puree, spice, vanilla, and milk in a large bowl. This blend will be the luscious, spiced heart of your bread.
Step 3: Bring It All Together
Integrate the dry ingredients—flour, baking powder, baking soda, and salt—by gently folding them into the wet mixture. The final batter should be thick yet pourable. Spoon it into the prepared pan, top with the streusel, and bake for 55-60 minutes.
Pro Tips for Making Vegan Pumpkin Bread with Snickerdoodle Streusel Topping
- Timing is Key: Check the bread around the 45-minute mark to ensure a perfect bake; the top should be golden, and a toothpick should come out mostly clean.
- Butter Matters: Ensure your vegan butter is properly melted but cooled before mixing—this will help incorporate it smoothly without scrambling your batter.
- Layer the Love: Press the streusel lightly into the batter before baking to help it adhere during baking and create a satisfying crumbly topping.
- Pumpkin Perfection: Opt for pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice in your bread.
How to Serve Vegan Pumpkin Bread with Snickerdoodle Streusel Topping
Garnishes
Add a sprinkle of powdered sugar over the cooled loaf for a touch of elegance, or a dollop of vegan whipped cream on each slice for extra indulgence. Both options enhance the visual appeal and add a delightful sweetness.
Side Dishes
This bread pairs beautifully with a steaming cup of chai tea or a frothy almond milk latte. If you’re serving it for a brunch, consider pairing it alongside a mixed fruit salad to balance the richness with freshness.
Creative Ways to Present
Consider placing slices of the bread in a lined basket for a rustic, welcoming touch. Alternatively, serve it on a wooden board with a small jar of cinnamon sugar for guests to sprinkle more snickerdoodle magic as they please.
Make Ahead and Storage
Storing Leftovers
Store any leftover slices in an airtight container at room temperature for up to four days. This helps retain the bread’s moisture and keeps that delightful streusel crunchy.
Freezing
To freeze, place individual slices in a single layer on a baking sheet until frozen solid. Then, transfer them to a freezer-safe bag, ensuring to remove as much air as possible. Enjoy for up to three months.
Reheating
Warm the slices in a preheated 325°F oven for about 10 minutes, or until the desired temperature is reached. Reheating helps revive the bread’s tender crumb and crisp up the streusel topping beautifully.
FAQs
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Can I substitute the pumpkin puree with another ingredient?
Yes, applesauce or mashed sweet potatoes can be used as alternatives, though they will slightly alter the flavor and texture.
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Is it possible to reduce the sugar in this recipe?
While reducing sugar might affect the bread’s texture and flavor profile, you can try decreasing it by 10-15% without significant impact.
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What can I use in place of vegan butter?
You can use coconut oil or a high-quality margarine as a substitute, taking care that they complement the bread’s flavors.
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How do I know when the bread is fully baked?
The top should be a lovely golden brown, and a toothpick inserted should come out mostly clean, showing just a few moist crumbs.
Final Thoughts
With every slice of this Vegan Pumpkin Bread with Snickerdoodle Streusel Topping, you’re indulging in a heartfelt creation that’s certain to bring warmth and joy to your table. Give it a try, and don’t be surprised if it quickly becomes a beloved favorite in your home. Enjoy the baking process and every delicious bite!
Print
Vegan Pumpkin Bread with Snickerdoodle Streusel Topping Recipe
- Prep Time: 10 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This vegan pumpkin bread features a moist, flavorful crumb topped with a fragrant snickerdoodle streusel. Perfect for fall, it combines warm pumpkin spice with sweet cinnamon crumble, making it a delightful treat for any occasion. Easy to prepare and entirely plant-based, this bread is ideal for breakfast, snacks, or dessert.
Ingredients
Snickerdoodle Streusel Topping
- 1/3 cup all-purpose flour, 45g
- 1/4 cup light brown sugar, 45g
- 2 tbsp salted vegan butter, 28g, cold
- 1 tsp ground cinnamon, 2g
- 1/8 tsp cream of tartar, 0.5g (optional)
Vegan Pumpkin Bread
- 1/2 cup salted vegan butter, 114g, melted and cooled
- 3/4 cup light brown sugar, 150g, lightly packed
- 1/4 cup molasses, 80g
- 1 cup pumpkin puree, 245g
- 1 tbsp + 1 tsp pumpkin pie spice, 7g
- 1 tsp vanilla extract, 4g
- 3 tbsp oat milk (or other dairy-free milk)
- 1 3/4 cup all-purpose flour, 210g, spooned and leveled
- 1 tsp baking powder, 4g
- 1/2 tsp baking soda, 3g
- 1/4 tsp salt, 1g
Instructions
- Make the snickerdoodle topping: Mix the flour, brown sugar, ground cinnamon, and cream of tartar (if using) in a small bowl until combined. Use fingers or a fork to cut in the vegan butter until large crumbles form. Set aside.
- Preheat the oven: Set your oven to 350°F (175°C). Line an 8.5×4.5-inch loaf pan with parchment paper for easy removal.
- Combine wet ingredients: In a large mixing bowl, whisk together the melted vegan butter, brown sugar, molasses, pumpkin puree, pumpkin pie spice, vanilla extract, and oat milk until smooth and well combined.
- Add dry ingredients: Sift the flour, baking powder, baking soda, and salt over the wet mixture. Fold gently with a spatula until just combined; the batter should be thick yet pourable.
- Transfer batter to pan: Spread the batter evenly in the prepared loaf pan. Use a spatula to even out the surface.
- Add streusel topping: Sprinkle the snickerdoodle crumble evenly over the batter, gently pressing it into the surface.
- Bake: Place in the oven and bake for 55-60 minutes, checking around the 45-minute mark for doneness. The bread should be golden, and a toothpick inserted in the center comes out with moist crumbs.
- Cool: Let the bread cool in the pan for 10 minutes on a wire rack. Then, remove from the pan and cool completely before slicing.
Notes
- For best results, measure ingredients with a digital scale, especially the flour and pumpkin puree.
- You can substitute the oat milk with a 1 tbsp egg replacer (e.g., Bob’s Red Mill Egg Replacer) mixed with 2 tbsp water. Mix until smooth and let thicken for up to 10 minutes.
- The pumpkin pie spice can be replaced with a mix of cinnamon, nutmeg, and ginger (1 tbsp cinnamon, ½ tsp nutmeg, ½ tsp ginger).
- The optional cream of tartar adds tangy flavor to the streusel but can be omitted.
- Using a glass baking pan may require adding 5-15 minutes to baking time.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 230 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
