Vegan Pumpkin Bread with Streusel Topping

This vegan pumpkin bread recipe bakes up moist, fluffy and perfectly sweet with a cinnamon streusel topping. Healthy and easy to make.

I asked my social media community what fall inspired recipes they wanted to see. I got an overwhelming number of you asking for pumpkin bread. And to help jazz up this bread, I wanted to add a little fancy topping. So here comes this cinnamon streusel topped vegan pumpkin bread recipe.

A Nutritious Loaf

By all means, there are so many delicious looking pumpkin bread recipes out there. As I’ve gotten older, I’ve become aware that I’m just not into overly sweet things as I once was. So, I’ve been appreciating quick breads that have just the right amount of sweetness. I kept the sweeteners lower than traditional breads and have used the lovely streusel topping to also give a small bump in sweet too.

I think this also gives us the opportunity to really appreciate the star of this recipe which is the pumpkin. Their beautiful orange color is a sign of their high beta-carotene content, a precursor to vitamin A. They are also loaded with fiber and other vitamins and minerals that help to support lower risk for developing chronic conditions.

Key Ingredients

• Aquafaba: I’ve become a big fan of using aquafaba for light cakes and sweet breads. This is our egg replacer for this recipe that helps keep everything nice and fluffy.
• Pumpkin Puree: I used canned pumpkin, but feel free to use freshly made pumpkin puree. Just make sure to strain out extra moisture if needed.
• Flour: I have used both all-purpose flour and whole wheat pastry flour with the best results.
• Spices: For ultimate flavor, make sure your spices are fresh or feel free to make fresh pumpkin spice for this bread.
• Vegan Yogurt: Helps to add moisture and structure to our bread. I like both Forager Project or So Delicious for this.
• Oil or Nut butter: Helps lock in all the moisture into our bread. I’ve tested both to help meet needs for nut free and oil free options.

Egg Replacer: Aquafaba

As someone that has always used ground flaxseeds to make deserts and hold the baked good together, I became very intrigued about aquafaba as an egg replacer when I read this fantastic article on egg replacers. Aquafaba is the liquid that you find in a can of chickpeas, and is usually discarded, but you should really save it for use in different recipes. Drain the chickpea liquid from a can into a bowl, and you can save the chickpeas to make my Chipotle Orange Chickpeas later or this delicious Orzo Salad with Pesto.

For this recipe, we are going to use the equivalent of 2 whole eggs and replace them with 6 tablespoons of aquafaba. I place them in a bowl and whisk them well to foam them. To make it super easy, if you happen to have a handheld frother it works like a miracle to froth up the aquafaba quick.

How to Make this Vegan Pumpkin Bread Recipe

Only five major steps to your delicious loaf. Make your streusel by mashing and mixing together your butter into your sugar, flour and cinnamon until you get a crumbly mixture.

Now froth your aquafaba. You can use a whisk and do it by hand for about a minute, vigorously mixing. Or you can use a hand mixer or frother to achieve the same result without the arm workout.

To the aquafaba, add your sugar and remaining liquid ingredients and mix them together well.

Measure out your remaining dry ingredients to a separate bowl and then slowly fold it into your wet ingredients to make your batter. Just make sure not to overmix.

Pour your batter into a parchment lined loaf pan and then bake in the oven until the bread has cooked through. Insert a toothpick to your bread and if it comes out clean then you are set. Allow to cool for a few minutes, then transfer to a wire rack to cool for an extra 30 minutes (be patient – this is important because your bread is still warm and cooking).

Tips for Making a Good Pumpkin Bread

• Use an oven thermometer to make sure your oven is at the correct temperature.
• Make sure to use the right sized pan. If you use a larger loaf pan, you will likely have a flatter loaf.
• To keep your bread moist, you do need some fat to keep it in. I have tested this bread with both oil and an oil free alternative, almond butter. Tahini could also work if you have a nut allergy. If you replace the fat with apple sauce it will lead to a denser loaf.
• If you want to have a loaf with more fresh flavor, feel free to grate some fresh nutmeg to the batter.
• Spoon your flour. Do not stick your measuring cup into your flour. Instead spoon your flour into a measuring cup or use a food scale to measure your flour more precisely.
• Do not overmix your batter. Carefully fold the dry ingredients into the wet with a spatula. Overmixing results in a tough bread.

Frequently Asked Questions

More Vegan Quick Bread Recipes

• Healthy Banana Bread
• Chocolate Chip Zucchini Bread
• Double Chocolate Banana Bread
• Sweet Jalapeno Cornbread

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★ Catherine

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