If you’re on the lookout for a cozy, delicious treat that feels like a warm hug in every bite, look no further than this Moist Vegan Pumpkin Bread With Streusel Topping Recipe. This bread is a perfect marriage of soft, tender pumpkin-infused crumb topped with a crunchy, spiced pecan streusel and finished with a luscious biscoff glaze. It’s the kind of recipe that fills your kitchen with irresistible aromas and invites everyone to come together over a slice (or two). Whether you’re a seasoned vegan baker or simply craving a vibrant, plant-based fall favorite, this bread will quickly capture your heart and become a staple in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this warm and comforting bread. Each component plays a crucial role, balancing texture, flavor, and that gorgeous golden hue that makes the loaf so inviting.
- 50 g pecans, roughly chopped: Add a crunchy, nutty texture that elevates the streusel topping.
- 25 g all-purpose flour: Provides structure to the streusel, helping it hold its crumbly texture.
- 20 g brown sugar (light Muscovado): Brings a deep molasses note to the streusel.
- 1 tsp pumpkin spice mix: Infuses warm autumn spice into both the streusel and bread.
- 4 tsp vegan butter (melted): Binds the streusel together while keeping it rich and golden.
- 118 ml soy milk: Forms the base of the vegan ‘buttermilk’ for moisture and tenderness.
- 1 ½ tsp apple cider vinegar: Reacts with baking soda to help the bread rise and stay airy.
- 250 g canned pumpkin puree: The star player, lending vibrant color and moistness.
- 200 g light brown sugar: Sweetens the batter with subtle caramel undertones.
- 30 g dark brown sugar: Adds richness and depth to balance the pumpkin’s natural earthiness.
- 118 ml olive oil: Keeps the crumb soft and moist without overpowering flavors.
- 1 tbsp vanilla extract: Enhances sweetness and provides a fragrant backnote.
- 250 g all-purpose flour: The bread’s backbone, ensuring the perfect crumb.
- 2 ½ tsp baking powder: Leavens the batter for lightness.
- ½ tsp baking soda: Activates with vinegar for a tender crumb and rise.
- 1 tbsp pumpkin spice mix: Repeated here to spread those cozy spices throughout the batter.
- 1 tsp ground cinnamon: Adds warmth and complements the pumpkin’s flavor beautifully.
- ¼ tsp sea salt: Balances sweetness and enhances all the other flavors.
- 80 g powdered sugar: Essential for the silky, sweet glaze finish.
- 50 g biscoff spread (melted): Gives the glaze a unique caramelized flavor twist.
- 3 tbsp soy milk: Thins the glaze for perfect drizzle consistency.
- ½ tsp vanilla extract: Adds extra depth to the glaze’s sweetness.
How to Make Moist Vegan Pumpkin Bread With Streusel Topping Recipe
Step 1: Prepare Your Baking Essentials
Start by preheating your oven to 160°C fan-forced or 180°C conventional. Lightly grease a 1-pound loaf pan and line it with parchment paper, leaving sides overhanging for easy lifting. Next, create a vegan “buttermilk” by mixing soy milk and apple cider vinegar—let it sit for 10 minutes to curdle, which helps make the bread tender and airy.
Step 2: Make the Pecan Streusel
In a medium bowl, combine chopped pecans, brown sugar, flour, pumpkin spice mix, and melted vegan butter. Use your fingers to rub the butter into the dry ingredients until the mixture resembles crumbly sand. This streusel topping will add that irresistible crunch and spice to your bread.
Step 3: Mix the Wet Ingredients
Grab a large bowl and whisk together the prepared vegan buttermilk, pumpkin puree, light and dark brown sugars, olive oil, and vanilla extract. This mixture will create a moist, flavorful base, ensuring every bite bursts with pumpkin goodness.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, additional pumpkin spice mix, cinnamon, and sea salt. This combination ensures your bread has the perfect rise, structure, and warm spice notes layering through.
Step 5: Assemble the Batter
Sift the dry ingredients into the wet ingredients in two batches. Gently fold between additions, stopping as soon as there are no visible flour pockets. Overmixing can make your bread dense instead of soft and tender, so be gentle!
Step 6: Add Streusel and Bake
Pour the batter into your prepared loaf pan, smoothing the surface with a spatula. Sprinkle the pecan streusel topping evenly over the batter, making sure it coats every inch. Bake on a baking tray for 50 to 60 minutes. Start checking at 50 minutes by inserting a toothpick; it should come out clean with a few moist crumbs but no wet batter. Let your bread cool in the pan for 10 minutes before transferring to a rack.
Step 7: Make the Biscoff Glaze and Finish
While the bread cools completely, whisk powdered sugar, melted biscoff spread, soy milk, and vanilla extract in a medium bowl until silky smooth. Drizzle this glaze generously over the top of the cooled loaf for that show-stopping finish.
How to Serve Moist Vegan Pumpkin Bread With Streusel Topping Recipe
Garnishes
If you want to take your pumpkin bread presentation to the next level, try dusting a little cinnamon or pumpkin pie spice on top after glazing. You can also sprinkle extra chopped pecans for added crunch and autumn visual appeal.
Side Dishes
This pumpkin bread pairs beautifully with a warm cup of chai tea, coffee, or non-dairy milk. Serve alongside a simple mixed green salad with an apple cider vinaigrette for a balanced brunch or snack experience that celebrates fall flavors.
Creative Ways to Present
Slice the bread thickly and toast it lightly, then spread with vegan butter or nut butter for a cozy snack. Another fun idea is to create mini sandwich stacks with your favorite vegan cream cheese and cranberry sauce for a festive holiday treat.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Moist Vegan Pumpkin Bread With Streusel Topping Recipe tightly in plastic wrap or foil, or place it in an airtight container. Stored at room temperature, it stays fresh for up to 5 days as long as your kitchen isn’t too warm. Chilling in the fridge keeps it fresh for about a week.
Freezing
If you want to extend the life of your pumpkin bread, slice it and layer the slices separated by parchment paper inside a sealed freezer bag or container. Frozen this way, it will keep for up to one month without losing flavor or texture.
Reheating
To enjoy the bread after storage, thaw slices at room temperature for a couple of hours. Refresh the texture by warming slices in a toaster or oven at low heat until just heated through. The glaze may soften, creating a deliciously gooey finish!
FAQs
Can I substitute the soy milk for another non-dairy milk?
Absolutely! Almond, oat, or cashew milk work wonderfully and will not alter the recipe’s texture or flavor too much. Just remember to add the apple cider vinegar to make that important vegan buttermilk.
What if I don’t have biscoff spread for the glaze?
If biscoff spread isn’t available, try using another smooth cookie butter or even a simple vanilla glaze made with powdered sugar, non-dairy milk, and vanilla extract. It won’t have the same caramelized depth but will still be delicious.
Is it okay to use fresh pumpkin instead of canned pumpkin puree?
You can, but canned pumpkin puree offers a consistent texture and moisture level. If you’re using fresh pumpkin, steam and puree it fully, then measure carefully to ensure similar moisture content for the best results.
How long does the bread keep its moist texture?
This recipe stays delightfully moist for up to 5 days at room temperature and even longer in the fridge. The oils and pumpkin puree help keep the crumb soft and tender without drying out quickly.
Can I make this recipe nut-free?
Yes! Simply omit the pecans from the streusel topping or swap them out for seeds like pumpkin or sunflower seeds. The streusel will still provide a wonderful texture and contrast to the moist pumpkin bread.
Final Thoughts
There’s something truly special about a Moist Vegan Pumpkin Bread With Streusel Topping Recipe that brings warmth and joy to any occasion. With its perfect blend of spice, sweetness, and crunch, it’s a recipe you’ll want to keep in your back pocket year-round. Give it a try—you might just find it becomes your favorite comfort food and a delicious way to celebrate the season, no matter the weather!
Print
Moist Vegan Pumpkin Bread With Streusel Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Moist Vegan Pumpkin Bread with Streusel Topping combines warm spices, rich pumpkin puree, and a crunchy pecan streusel topping for a comforting and delicious treat. Perfectly moist and subtly sweet, this plant-based loaf is enhanced by a smooth biscoff glaze that adds an extra layer of decadence, making it an ideal seasonal dessert or snack.
Ingredients
Pecan Streusel
- 50 g pecans, roughly chopped
- 25 g all-purpose flour (plain flour)
- 20 g brown sugar (light Muscovado)
- 1 teaspoon pumpkin spice mix
- 4 teaspoons vegan butter, melted
Wet Ingredients
- 118 ml soy milk
- 1 ½ teaspoons apple cider vinegar
- 250 g canned pumpkin puree (not pumpkin pie filling)
- 200 g light brown sugar (light Muscovado)
- 30 g dark brown sugar (dark Muscovado)
- 118 ml olive oil
- 1 tablespoon vanilla extract
Dry Ingredients
- 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: Use a digital scale for accuracy in measuring ingredients and refer to the recipe notes for additional tips and tricks.
- Prepare: Preheat the oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil or vegan butter and line it with parchment paper, leaving overhanging edges for easy removal. Mix the soy milk and apple cider vinegar in a jug and let it sit for 10 minutes to create vegan buttermilk. Prepare pumpkin spice mix if making homemade.
- Make the pecan streusel: Combine the chopped pecans, brown sugar, flour, pumpkin spice, and melted vegan butter in a medium bowl. Rub the butter into the dry ingredients until the mixture resembles crumbs. Chill in the fridge if the kitchen is warm.
- Mix the wet ingredients: In a large bowl, whisk together the vegan buttermilk, pumpkin puree, light and dark brown sugars, olive oil, and vanilla extract until well combined.
- Mix the dry ingredients: In another bowl, whisk the flour, baking powder, baking soda, pumpkin spice mix, cinnamon, and sea salt until evenly mixed.
- Make the batter: Sift the dry ingredients into the wet ingredients in two additions, folding gently after each addition to avoid overmixing, until there are no streaks of flour.
- Assemble: Pour the batter into the prepared loaf pan, smoothing the top. Evenly sprinkle the pecan streusel over the batter to coat the surface.
- Bake: Place the loaf pan on an aluminum baking sheet and bake for 50-60 minutes, checking doneness at 50 minutes by inserting a toothpick or knife that should come out clean with a few moist crumbs. Continue baking in 5-minute increments if necessary. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the glaze: Whisk together the powdered sugar, melted biscoff spread, soy milk, and vanilla extract in a medium bowl until smooth. Set aside until the loaf is completely cool.
- Finish and store: Drizzle the glaze over the cooled loaf. Wrap leftovers tightly and store at room temperature for up to 5 days or refrigerate for up to 7 days. Freeze individual slices wrapped with parchment and sealed for up to one month. Thaw at room temperature before serving.
Notes
- Use a digital scale to measure ingredients in grams for consistent results.
- Homemade pumpkin spice mix usually includes cinnamon, nutmeg, ginger, allspice, and cloves for authentic flavor.
- Soy milk is used here as a non-dairy milk substitute; other plant milks can be substituted if preferred.
- Light and dark Muscovado sugars provide depth in sweetness and moisture.
- Olive oil adds moisture and a subtle fruity richness; other neutral oils can be used.
