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Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust

Posted Sep 25 2013 5:56am

When I made Vegan Chocolate Chip Pumpkin Muffins , I wondered how that batter would work as a loaf.

Turns out, it works beautifully.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

The bread is so soft and moist, and you won’t miss the eggs or butter one bit.

But it’s the crust that just gets me and I’m not a crust girl and usually avoid it unless we’re talking  this crust .

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

This crust is slightly crispy, dense, very chewy and gives way to the tender, springy loaf underneath. It’s a texture contrast that’s supremely amazing.

When I was formulating the muffin batter I based this recipe on, I took into account that certain ingredients like pumpkin, bananas, and avocado are great in vegan baking because they’re thick, creamy, fluffy, or fatty, and are great for replacing eggs and butter.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

Since I had great success with the muffins and they’ve been a hit with readers, I wanted to use the batter as my jumping off place for a loaf of vegan pumpkin bread.

Generally, muffin recipes can be baked as breads, but there are always exceptions and tweaks that have to be made with baking temperature and duration since muffins and breads cook differently based on surface area and variances in pan sizes.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

By no means was the muffin recipe a fussy one, but I streamlined the process even more for the bread.

You literally combine all the ingredients for the bread batter (except the flour and baking powder) in one bowl. Everything is whisked together in mere seconds before being turned out into a pan, and topped with streusel before baking.

It’s a buttery, brown sugar-based streusel and it’s a thicker, moister streusel rather than a dry, crumbly one.

As the bread bakes, it spreads slightly and bakes into the batter rather than just sitting on top of the loaf like sandy pebbles, waiting to fall off all over my kitchen floor.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

Bland pumpkin desserts are not worth eating, and all my  pumpkin recipes  are nicely spiced without being over-powering.

Since there’s no chocolate to compete with, I upped the spices in the bread just slightly.

The bread is pleasantly spiced with pumpkin pie spice, cinnamon, nutmeg, cloves, and has molasses and vanilla for extra depth.  If you’re more sensitive to cinnamon and or a certain spice, dial them down, to taste.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

I used  Nutiva Coconut Oil  that from  iHerb.com . Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like  probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleanser , and  nutritional yeast .

The bread doesn’t taste like coconut, and even if you don’t like coconut, I recommend using it. It adds a subtle layer of flavor you can’t put your finger on, in a rich and luxurious undertones kind of way. Substitute with canola or vegetable oil if you must.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

There’s just enough density, without being overly heavy, a curse that tends to plague vegan baked goods.

I love streusel-topped anything and it’s the proverbial icing on this cake. And I don’t doubt that you could bake this in a Bundt pan and call it a cake. No one would bat an eye.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

But I’ll stick with calling it bread so I can have an extra slice or two.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust

Yield: one 9x5 loaf

Prep Time: 15 minutes

Cook Time: about 42 minutes

Total Time: 1 hour

Streusel Crust
1/4 cup (half of 1 stick) unsalted butter (or vegan buttery spread), slightly softened1
1/4 cup light brown sugar, packed
about 1/4 cup all-purpose flour, plus 1 to 2 tablespoons additional if needed

Bread
3/4 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/3 cup  coconut oil , melted (vegetable or canola oil may be substituted)
1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), preferably at room temp
2 tablespoons mild or medium molasses
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon allspice
3/4 teaspoon ground cloves
1/2  teaspoon ground nutmeg
pinch salt, optional and to taste
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder

  1. Preheat oven to 375F. Spray one 9-by-5-inch loaf pan (or a 12-cup muffin pan) with floured cooking spray, or grease and flour the pan; set aside.
  2. Streusel Crust - In a medium bowl, combine butter, brown sugar, 1/4 cup flour, and toss with a fork until mixture combines and crumbs and clumps form. This is a moist streusel, but if yours seems very moist and is paste-like, add another 1 to 2 tablespoons flour, as needed to dry it out. Set aside.
  3. Bread - In a large mixing bowl, combine all ingredients through nutmeg, and whisk to combine. Using room temp milk will prevent coconut oil from re-solidifying, but if it does, a few small white clumps are okay.
  4. Stir in the flour and baking powder until just combined, don't overmix. Batter is quite thick.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  6. Evenly sprinkle the streusel topping over the top, using your fingers to break up large clumps if necessary.
  7. Bake for about 40 to 44 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
  8. Allow bread to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely.
  9. Slice bread with a serrated knife in a sawing motion, going over any stubborn patches of the crust a few times, taking care to be gentle to not compress the loaf. Bread will keep airtight at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plasticwrap, and then placing loaf inside a gallon-sized Ziplock. Bread will keep airtight in the freezer for up to 6 months.

Recipe from Averie Cooks . All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Thanks for the entries in the  7″ Kindle Fire HD (16GB) and $20 Amazon Gift Card Giveaway!

What’s your favorite way to use pumpkin?

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