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
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
