This Pumpkin Streusel Bread is perfectly moist and dense with a crunchy cinnamon streusel topping and bites of gooey chocolate. Super cozy, easy to make and vegan!
Ingredients in Vegan Pumpkin Streusel Bread
- Pumpkin Purée: I prefer canned. Make sure you buy unsweetened pumpkin purée, not pumpkin pie filling!
- Oil: Any neutral vegetable oil works here. Olive oil is also great if you don’t mind a slight fruity flavor.
- Sugar: You’ll need both brown sugar and granulated sugar for the batter and crumble. Using brown sugar in the bread itself helps keep it soft and moist while granulated sugar in the crumble helps it turn that golden brown color and become crunchy.
- Maple syrup: Just little extra sweetness and fall flavor.
- All purpose flour: White flour works best here, I haven’t tested this Pumpkin Streusal Bread with any other types of flour so I wouldn’t recommend making any substitutions.
- Baking powder & baking soda: Using two leavening agents ensures the bread rises properly in the oven.
- Spices: Using pumpkin pie spice makes it easy, but you can also make your own by adding a blend of cinnamon, nutmeg and cloves to the batter.
- Vegan butter: In order for the crumble to turn out… crumbly, we need something buttery to hold it together. My go vegan butter to for baking is always Earth Balance. If you eat dairy, feel free to use regular butter!
- Chocolate chips: You definitely do not want to skip the chocolate. I mean, it would still be delicious, but there’s something about warm, dense pumpkin bread studded with melted chocolate. I recommend using dairy free semi-sweet chocolate chunks or chips. Dark chocolate would also be delicious if you prefer something a little less sweet.
How to Make Pumpkin Streusel Bread
Start by preheating the oven and preparing a 9×5 loaf pan. Since this vegan pumpkin streusel bread can’t really be inverted, it’s important to line the pan with parchment, leaving an inch or so on either side for easy removal. I like to grease the pan before so the parchment sticks.
To to the crumble… I may be alone on this, but I actually like to use very soft, almost warm butter to make the topping. I pop it in the microwave until it’s slightly melted then mix in the flour, sugars and spices. It will not be pretty sludgy, but just let it sit in the fridge while you make the batter. Once you’re ready to bake the bread, take it out and use a fork to work it into a crumble.
The batter is simple and made in one bowl. Start by beating together all the wet ingredients and sugar. Sift in the flour, baking powder/soda, salt and spices. Before mixing everything together, I like to give the dry ingredients a quick whisk while they sit on the top of wet ingredients. This prevents uneven mixing. Use a spatula to fold the wet with the dry, until just combined. The batter will be very thick and almost sticky.
Fold in the chocolate and pour the Pumpkin Streusel bread batter into the loaf pan. Take the crumble out of the oven and press that on top. Bake the bread for about 55-60 minutes. Depending on your oven, it may take even longer. The top should be dark brown and a cake tester should come out clean. Keep adding 5 minutes until it’s ready.
Let the bread sit for about 15 minutes before attempting to remove it from the pan. This allows the crumble to harden slightly. For the cleanest cuts and best texture, I recommend waiting another 20 minutes or so before slicing. Don’t worry, it will still be warm and melty.
More Vegan Dessert Recipes to Try:
- Salted Maple Granola Fig Tart
- Cinnamon Roll Muffins
- Maple Glazed Apple Fritter Waffles
- Salted Caramel Rice Krispie Treats
- Maple Brown Sugar Coffee Cake