The BEST Pumpkin Bread – Vegan

In honor of fall being just a month away, I am posting this pumpkin bread recipe! Can I get a round of applause, please? Not for the recipe, but for FALL!
I wanted to hold onto it and post it into the fall, but I am just too excited, and a month away isn’t too early…right? It really is The BEST Pumpkin Bread recipe and I am not just saying that. It’s so moist, sweet and festive, and the brown sugar and cinnamon streusel on top compliments it so well!

To begin, preheat to 350Β°F.

In a large mixing bowl, add the flour, powdered sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt and stir until it’s well combined. Then in a medium mixing bowl, pour in the non-dairy milk, melted butter, maple syrup, and pumpkin puree and mix well. Make sure you are using pure pumpkin puree with nothing added. Just pumpkin!

Next, pour the wet ingredients into the dry ingredients and stir until you have a nice, thick and creamy batter. Grease your bread pan. I like the use parchment paper on everything and this is no exception. It just makes the worry about it sticking disappear, so feel free to go that route too, if you want! Pour that orange, creamy goodness into the bread pan. Use your spatula and spread the top as evenly as you can. Bake for about 50-60 minutes (55 works perfectly for me!). Let cool at least 10 minutes before removing from the pan.

To make the brown sugar and cinnamon streusel topping, simply add all the ingredients to a mixing bowl and, using a pastry cutter or a fork, cut it all together until it’s all combined and slightly creamy. Top the bread with the streusel and serve! I suggest doing it after the bread has cooled, but is still slightly warm. Partly because I like to eat it warm, but also because the streusel melts a little and gives it a bit of a glaze. This makes a enough streusel to top the bread and have a little extra… because it’s just that good! Cut, serve, and ENJOY The BEST Pumpkin Bread!

The BEST Pumpkin Bread- Vegan

Prep time: 10 minutes
Cook time: 60 minutes
Servings: 10

Ingredients:
  • 2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup brown sugar – not packed
  • 1/2 tbsp pumpkin pie spice
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup non-dairy milk
  • 1/4 cup melted vegan butter
  • 2 tbsp maple syrup
  • 1 cup pumpkin puree
  • Brown Sugar Cinnamon Streusel
    • 2 1/2 tbsp vegan butter
    • 1/4 cup all purpose flour
    • 1/4 cup brown sugar- packed
    • 1/2 tsp cinnamon
Steps:
  1. Preheat to 350Β°F.
  2. Add the dry ingredients (flour, powdered sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt ) in a large mixing bowl and stir until well combined.
  3. In a medium mixing bowl, mix together the non-dairy milk, melted butter, maple syrup, and pumpkin puree.
  4. Pour the wet ingredients into the large bowl with the dry ingredients and mix until well combined and there are no clumps.
  5. Grease bread pan (add parchment paper, if you’d like) and pour the bread batter in. Use a spatula to flatten the top as evenly as possible.
  6. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  7. Let cool for at least 10 minutes before removing it from the bread pan.
  8. While the bread is cooling, make the streusel topping. Add att the streusel ingredients to a small mixing bowl and use a pastry cutter or fork and cut it all in until well combined and slightly creamy.
  9. Add the streusel to the top when the bread is still slightly warm.

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