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
Scale
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.
