Vegan Pumpkin Streusel Bread

delicious and completely vegan
Delicious and completely vegan
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For streusel crust
¼ cup Vegan butter slightly softened
¼ cup Brown sugar packed
about ¼ cup All-purpose flour plus 1-2 tbsp additional if needed
For bread
¾ cup Pumpkin puree not pumpkin pie filling
¾ cup Granulated sugar
¼ cup Brown sugar packed
⅓ cup Coconut oil melted
¼ cup Almond milk unsweetened
2 tbsp Molasses mild or medium
1 tbsp Vanilla extract
1 tsp Cinnamon
1 tsp Pumpkin pie spice
1 tsp Ground Allspice
¾ tsp Ground cloves
½ tsp Ground nutmeg
1 pinch Salt
1 cup plus 2 tbsp All-purpose flour
2 tsp Baking powder

Nutritional information

  • For streusel crust

  • For bread

Vegan Pumpkin Streusel Bread


This Vegan Pumpkin Streusel Bread recipe is topped with a delicious moist brown sugar streusel. If your streusel is too moist and paste-like, add another 1 to 2 tablespoons of flour, as needed to dry it out. The recipe suggests using unsweetened vanilla almond milk but you could substitute with another milk like coconut, soy or rice milk preferably at room temperature. Using room temperature milk will ensure that the coconut oil doesn’t re-solidify. Don’t panic if it returns to its solid state, a few small white clumps are okay.

To make this bread, start by making the streusel crust and set aside. Mix all of the ingredients together and add flour until you have a thick batter. Place the batter in a loaf tin and top with the streusel topping. Bake in the oven and once cooked, leave to cool until you are ready to cut into this delicious loaf.

To make Vegan Pumpkin Streusel Bread, you will need the following ingredients:

Ingridiens for Vegan Pumpkin Streusel Bread

Steps to make Vegan Pumpkin Streusel Bread


Heat oven and prepare loaf pan


Preheat the oven to 375 °F. Lightly spray a 9x5-inch loaf pan with floured spray.


Make streusel topping


Mix ¼ cup of vegan spread with ¼ cup of brown sugar and ¼ of cup flour in a medium bowl. Toss together with a fork until clumps form. Set aside.


Mix ingredients


In a large mixing bowl, combine ¾ cup of pumpkin puree with ¾ cup of granulated sugar, ¼ cup of packed light brown sugar, ⅓ cup of coconut oil, ¼ cup of unsweetened vanilla almond milk, 2 tablespoons of molasses, 1 tablespoon of vanilla extract, 1 teaspoon each of cinnamon, pumpkin pie spice, allspice, ¾ teaspoon of ground cloves, ½ a teaspoon of ground nutmeg. Whisk ingredients until fully combined.


Add flour


Stir in 1 cup and 2 tablespoons of flour, 2 teaspoons of baking powder, and a pinch of salt until just combined. Don’t overmix.


Transfer to loaf pan


Transfer the thick batter into the prepared pan and use a spatula to smooth the top.


Top with streusel


Sprinkle the streusel topping over the top of the loaf. Use your fingers to break up any large clumps that might have formed.




Place the cake batter in the prepared loaf pan and bake in the preheated oven for 40-44 minutes until a toothpick inserted comes out clean.



Allow the cake to cool in the pan for half an hour before transferring to a wire rack to cool completely.



Slice and serve with hot coffee.

This Vegan Pumpkin Streusel Bread recipe is totally moist and delicious with a crunchy streusel topping! Try it soon and make sure you tag your baking posts with #cookmerecipes.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Great recipe! Thanks for sharing!

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