Description
This Vegan Pumpkin Bread with Snickerdoodle Streusel Topping is a moist, flavorful loaf combining the warm spices of pumpkin pie with a sweet, crunchy cinnamon sugar topping. Perfect for fall or anytime you crave a comforting, dairy-free treat, it’s easy to make and irresistibly delicious.
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 cups 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 all the streusel ingredients in a small bowl until it forms large crumbles. Set aside while preparing the bread batter.
- Preheat oven: Set the oven to 350°F (177°C) and line an 8.5×4.5-inch loaf pan with parchment paper to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the melted vegan butter, light brown sugar, molasses, pumpkin puree, pumpkin pie spice, vanilla extract, and oat milk. Whisk until smooth.
- Add dry ingredients: Sift in the flour, baking powder, baking soda, and salt. Using a fork, gently fold the dry ingredients into the wet mixture until just combined. The batter should be thick but pourable.
- Transfer to pan: Using a spatula, spoon the batter into the prepared loaf pan, smoothing the top with the spatula.
- Add streusel topping: Evenly sprinkle the snickerdoodle crumble over the batter, pressing lightly to adhere.
- Bake: Bake for 55-60 minutes, starting to check around 45 minutes. The loaf is done when golden on top, the center springs back lightly, and a toothpick inserted into the center comes out with few moist crumbs.
- Cool: Allow the bread to cool in the pan for 10 minutes on a wire rack. Then, remove it from the pan and cool completely before slicing.
Notes
- Use a digital scale for precise measurement of ingredients, especially flour and pumpkin puree.
- Can substitute dairy-free milk with a mixture of 1 tbsp egg replacer and 2 tbsp water.
- Pumpkin pie spice can be replaced with a mix of cinnamon, nutmeg, and ginger as noted.
- If using a glass pan, extend baking time by 5-15 minutes.
- Optional cream of tartar in the streusel adds tang but is not necessary.
- Allow the bread to cool completely to prevent it from breaking apart when slicing.
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
