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Whole pumpkin streusel bread loaf with icing and crumb topping, sliced on parchment paper, surrounded by mini pumpkins and rustic fall decor

Vegan Pumpkin Bread

  • Author: Sophia LEE
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Diet: Vegan

Description

This Vegan Pumpkin Bread is soft, spiced just right, and totally dairy- and egg-free. It’s the perfect cozy treat for fall mornings or anytime you need a slice of something comforting.

Ingredients

Scale
  • 1 cup (260 g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100 g) organic granulated sugar
  • 3/4 cup (150 g) organic light brown sugar
  • 1/2 cup (113 g) cooking oil (avocado or olive oil)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 tsp pumpkin spice blend
  • 1 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups (250 g) all-purpose flour or gluten-free 1:1 baking flour
  • Optional Cinnamon Streusel:
  • 1/2 cup (67 g) all-purpose flour
  • 1 tsp pumpkin spice blend
  • 1/3 cup (75 g) light brown sugar
  • 3 tbsp vegan butter, melted
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • Optional Vegan Cream Cheese Frosting:
  • 1/4 cup (65 g) vegan butter, room temperature
  • 1/4 cup (65 g) vegan cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8” or 9” loaf pan and line with parchment paper.
  2. Optional: For streusel, combine melted vegan butter, brown sugar, flour, pumpkin spice, and salt in a bowl. Mix until crumbly. Set aside.
  3. In a large bowl, whisk pumpkin puree, sugar, brown sugar, oil, vanilla, and salt until smooth. Add pumpkin spice, cinnamon, baking powder, and baking soda.
  4. Gently whisk in flour until just combined. Don’t overmix—some lumps are okay.
  5. Pour batter into loaf pan. If using streusel, sprinkle over the top.
  6. With streusel: Bake 1 hour 15 minutes, covering after 1 hour. Without streusel: Bake 55–60 minutes, or until a toothpick comes out clean.
  7. Let cool in pan 10 minutes, then transfer to wire rack.
  8. Optional: For frosting, beat vegan butter and cream cheese until creamy. Mix in powdered sugar and vanilla. Spread over cooled bread.

Notes

Make it gluten-free with 1:1 GF flour. Sprinkle pepitas on top for crunch. Turn into muffins by baking at 350°F for 22–25 mins. Store wrapped at room temp (2 days), in fridge (5 days), or freeze slices for 1 month.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 240
  • Sugar: 14g
  • Sodium: 190mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

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Find it online: https://sophiadecor.com/vegan-pumpkin-bread/