There is something incredibly comforting about a slice of pumpkin bread, especially when it is bursting with moist, tender crumb and topped with a crunchy, buttery streusel. This Moist Vegan Pumpkin Bread With Streusel Topping Recipe hits all those cozy autumn notes while being entirely plant-based, making it a perfect treat for anyone craving a sweet, spiced delight without dairy or eggs. Each bite delivers the warm flavors of pumpkin and pumpkin spice, a delightful balance of sweetness, and a heavenly glaze that ties it all together. Whether you’re new to vegan baking or a seasoned pro, this recipe is a must-try for your next baking adventure!

Moist Vegan Pumpkin Bread With Streusel Topping Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that work harmoniously to create a moist texture, rich flavor, and that signature fall aroma. These essentials also help build layers of texture, from the tender bread to the crunchy pecan streusel topping and the luscious glaze.

Pecans (50 g, roughly chopped): Adds a lovely crunch and nutty flavor to the streusel topping.
All-purpose flour (275 g total): The backbone of the bread and streusel, providing structure without heaviness.
Brown sugar (20 g for streusel, 230 g total for batter): Light and dark muscovado sugars bring deep caramel notes and moisture.
Pumpkin spice mix (2 teaspoons total): Infuses the bread with warm spices like cinnamon, nutmeg, and clove—classic fall flavor.
Vegan butter (melted, 4 teaspoons): Used in the streusel to create crumbly, buttery bits that crisp beautifully.
Soy milk (118 ml for batter + 3 tablespoons for glaze): The plant-based “milk” keeps the bread moist and tender.
Apple cider vinegar (1 ½ teaspoons): Reacts with baking soda to help the bread rise perfectly.
Canned pumpkin puree (250 g): The star ingredient offering natural sweetness, moisture, and vibrant color.
Olive oil (118 ml): Provides healthy fat and gives the bread a soft crumb.
Vanilla extract (1 tbsp in batter + ½ tsp in glaze): Enhances the sweetness and rounds out the flavors.
Baking powder (2 ½ teaspoons) and baking soda (½ teaspoon): Work together to create a tender, fluffy texture.
Ground cinnamon (1 teaspoon) and sea salt (¼ teaspoon): Balance sweetness and amplify spice notes.
Powdered sugar (80 g) and Biscoff spread (50 g, melted): Combine in the glaze to give a rich, spiced-sweet finish.

How to Make Moist Vegan Pumpkin Bread With Streusel Topping Recipe

Step 1: Gather and Prep Your Ingredients

Start by preheating your oven to 160°C fan-forced (320°F) or 180°C conventional (356°F). Lightly grease a 1-pound loaf pan and line it with parchment paper that overhangs the sides for easy removal later. Prepare your vegan buttermilk by stirring together soy milk and apple cider vinegar and letting it sit for 10 minutes—this tangy mixture helps activate the leavening agents and tenderizes the bread.

Step 2: Make the Pecan Streusel Topping

In a medium bowl, combine the chopped pecans, brown sugar, flour, pumpkin spice mix, and melted vegan butter. Rub the butter into the dry ingredients until you have a crumbly, coarse consistency. If your kitchen is warm, pop this mixture into the fridge to chill while you make the batter; this will help keep the streusel crisp during baking.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together your prepared vegan buttermilk, pumpkin puree, both light and dark brown sugars, olive oil, and vanilla extract until smooth and well combined. This blend adds moisture, sweetness, and depth of flavor to your pumpkin bread.

Step 4: Combine the Dry Ingredients

Whisk flour, baking powder, baking soda, pumpkin spice mix, cinnamon, and sea salt in a separate bowl. Mixing these beforehand ensures even distribution of spices and leavening, which is essential for an evenly risen loaf with consistent flavor.

Step 5: Make the Batter

Now it’s time to combine! Sift your dry ingredients into the wet ingredients in two batches. Gently fold the mixture after each addition to avoid overmixing, which can make the bread tough. You want the batter just combined with no visible streaks of flour.

Step 6: Assemble and Add Streusel

Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the pecan streusel evenly over the batter, making sure to cover all parts so you get that satisfying crunch with every bite.

Step 7: Bake the Bread

Place the loaf pan on an aluminum baking tray and bake for 50 to 60 minutes. It’s crucial to check at the 50-minute mark using a toothpick or knife inserted into the center. It should come out clean or with just a few crumbs attached. If it needs more time, continue baking in 5-minute increments until done. Let the loaf cool in the pan for 10 minutes before moving to a wire rack to cool completely.

Step 8: Prepare and Drizzle the Glaze

Whisk powdered sugar, melted Biscoff spread, soy milk, and vanilla extract in a bowl until smooth. Once the bread is completely cool, place it on parchment and drizzle this luscious glaze over the top for a spiced-sweet finish that elevates the entire experience.

How to Serve Moist Vegan Pumpkin Bread With Streusel Topping Recipe

Garnishes

Adding a sprinkle of extra chopped pecans or a light dusting of powdered sugar can enhance the presentation and add a little texture contrast if serving at a gathering or brunch. For a bit of extra flair, a small dollop of vegan whipped cream or coconut yogurt on the side adds creaminess that pairs beautifully with each slice.

Side Dishes

This pumpkin bread is a delight on its own but also pairs wonderfully with hot beverages like chai latte, coffee, or spiced apple cider. For a more substantial snack, enjoy it with a bowl of warm, cinnamon-infused butternut squash soup or a fresh green salad to balance the sweetness.

Creative Ways to Present

If you’re bringing this Moist Vegan Pumpkin Bread With Streusel Topping Recipe to a brunch or gift-giving occasion, consider slicing it into neat pieces and arranging it on a rustic wooden board with small bowls of pecans, vegan butter, and extra glaze for dipping. Wrapping slices individually in parchment tied with twine makes a charming homemade gift.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your pumpkin bread tightly wrapped in plastic wrap or foil, or in an airtight container. It stays fresh at room temperature for up to 5 days in a cool environment, or refrigerated for up to 7 days. This keeps the flavors vibrant and the bread moist.

Freezing

To freeze, slice the bread and place parchment sheets between each slice to prevent sticking. Wrap tightly in foil or place in a sealed container and freeze for up to a month. When ready, slices can be thawed at room temperature for a couple of hours for a quick treat anytime.

Reheating

Rewarm slices gently in a toaster oven or microwave for about 20-30 seconds to refresh their softness and bring out the delicious aroma again. Be careful not to overheat, or the glaze may melt off.

FAQs

Can I use a different plant milk instead of soy milk?

Absolutely! While soy milk works well for this recipe due to its creaminess and protein content, oat or almond milk can be great substitutes. Just add the apple cider vinegar to create your vegan buttermilk equivalent.

Is this recipe allergy-friendly?

This bread is vegan and dairy-free but contains nuts in the streusel topping. You can skip or substitute pecans with seeds like pumpkin or sunflower if you have nut allergies, though the flavor and texture will differ slightly.

Can I make this pumpkin bread gluten-free?

For a gluten-free version, swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum. Keep in mind the texture may be a bit denser, so checking doneness carefully is key.

What’s the best way to store the streusel if I prepare it ahead?

Store the streusel topping in an airtight container in the fridge if your kitchen is warm. This keeps the little crumbs crisp and crumbly so they bake into the perfect topping texture.

How important is it not to overmix the batter?

Very important! Overmixing develops the gluten and can make your pumpkin bread tough or dense, losing the moist, tender crumb that makes this recipe so special. Fold just until the ingredients are incorporated.

Final Thoughts

There is nothing quite like the joy of baking something so utterly comforting and delicious as this Moist Vegan Pumpkin Bread With Streusel Topping Recipe. Whether it’s for a cozy morning treat, an afternoon pick-me-up, or an impressive share at your next gathering, this pumpkin bread is bound to become a beloved staple. Don’t hesitate—gather your ingredients, preheat that oven, and treat yourself to a slice of autumn magic today!

Moist Vegan Pumpkin Bread With Streusel Topping Recipe

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4.2 from 68 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Diet: Vegan

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Description

This Moist Vegan Pumpkin Bread with Streusel Topping is a deliciously spiced, tender quick bread perfect for autumn or any time you crave a comforting treat. Made without eggs or dairy, it features pumpkin puree and warming spices with a crunchy pecan streusel topping and a sweet Biscoff glaze, combining rich flavors and textures in every bite.

Ingredients

Scale

Streusel Topping

50 g pecans, roughly chopped
25 g all-purpose flour (plain flour)
20 g light brown sugar (Muscovado)
1 teaspoon pumpkin spice mix
4 teaspoons vegan butter, melted

Batter

118 ml soy milk
1 ½ teaspoons apple cider vinegar
250 g canned pumpkin puree (not pumpkin pie filling)
200 g light brown sugar (Muscovado)
30 g dark brown sugar (Muscovado)
118 ml olive oil
1 tablespoon vanilla extract
250 g all-purpose flour (plain flour)
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon pumpkin spice mix
1 teaspoon ground cinnamon
¼ teaspoon sea salt

Glaze

80 g powdered sugar (icing sugar)
50 g Biscoff spread, melted
3 tablespoons soy milk
½ teaspoon vanilla extract

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Instructions

Tip and preparation: Use a digital scale for accuracy. Preheat your oven fan-forced to 160°C (320°F) or conventional to 180°C (356°F). Lightly grease a 1-pound loaf pan and line it with parchment paper, leaving an overhang for easy removal. In a jug, combine soy milk and apple cider vinegar and let sit for 10 minutes to make vegan buttermilk. Prepare pumpkin spice if using homemade.
Make the pecan streusel: In a medium bowl, combine chopped pecans, brown sugar, flour, pumpkin spice, and melted vegan butter. Rub the butter into the dry ingredients until it resembles coarse crumbs. Chill if your kitchen is warm.
Mix wet ingredients: In a large bowl, whisk together the vegan buttermilk, pumpkin puree, light and dark brown sugar, olive oil, and vanilla extract until smooth and well combined.
Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, pumpkin spice, cinnamon, and sea salt thoroughly.
Make the batter: Sift the dry ingredients into the wet mixture in two parts. Fold gently each time until just combined, taking care not to overmix, to keep the bread tender.
Assemble: Pour the batter into the prepared loaf pan and smooth the top evenly. Evenly sprinkle the pecan streusel mixture over the top, coating every part of the batter.
Bake: Place the loaf pan on an aluminum baking sheet and bake for 50-60 minutes. Check doneness at 50 minutes by inserting a toothpick or knife; it should come out clean with a few moist crumbs. Continue baking in 5-minute increments if necessary. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the glaze: Whisk together powdered sugar, melted Biscoff spread, soy milk, and vanilla extract in a bowl until smooth. Cover and set aside until the loaf is completely cool.
Glaze the bread: Once the bread has cooled, place it on parchment paper or a tray and drizzle the glaze evenly over the top for a sweet finishing touch.
Storage: Wrap leftovers tightly with plastic wrap or foil, or store in an airtight container. Keep at room temperature for up to 5 days or refrigerate up to 7 days. For freezing, slice bread, separate slices with parchment, wrap well or seal in a container, and freeze for up to one month. Thaw at room temperature before serving.

Notes

Note 1: Roughly chopping the pecans ensures the streusel has a crunchy texture without large chunks.
Note 2: Pumpkin spice mix can be homemade with cinnamon, nutmeg, ginger, cloves, and allspice for best flavor.
Note 3: Soy milk is used to create vegan buttermilk when combined with apple cider vinegar, giving the bread a tender crumb.
Note 4: Using light and dark Muscovado sugars adds depth and richness to the sweetness and moistness of the bread.
Note 5: Olive oil adds a mild fruity richness and moist texture without overpowering the pumpkin flavor.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American