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
Units
Scale
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
