This Vegan Pumpkin Streusel Bread is not only fluffy and filled with warming fall spices, but it is super moist and tastes even better than Starbucks’ version! It is topped with a buttery streusel topping that makes you not want to have any other pumpkin bread without streusel topping on it.
The smell of freshly baked pumpkin bread wafts through my house as I walk back and forth between the living room and kitchen, waiting for the banana bread to be ready.
Every once in a while when there was a sale for bread mixing boxes my mom and I would wake up early on Saturday mornings and head over to the grocery store to stock up on them. School would have started already and the arrival of fall brings crisp and chilly mornings. With a light jacket, my mom and I would head over to our local grocery store, my mom heading to the produce section to get a few things she needs for dinner that week and I would head towards the baking aisle.
At that time there were not a lot of variety for bread mixing boxes but I always had so much fun picking out the flavors, hoping my mom would let me grab one of each flavor ☺️ We always grab the classic Pillsbury banana and chocolate mixes but when fall comes, the Pumpkin Quick Bread would be a must.
My mom would always laugh when she sees me trying to carry a loaded grocery basket of bread mixes. When we get home, I’ll help put everything away while my mom starts making the pumpkin bread so we’ll have it ready before everyone else wakes up. I’ll walk back and forth between our living room and the kitchen, peering through the oven window, watching the bread rise and waiting eagerly for it to be ready.
We would only make one loaf but that loaf won’t last past the weekend . Even though it was only from a box, it will always be one of the best pumpkin bread I’ve had. Are you a more bake from scratch person or box person?
Now, let’s get to making my version of Vegan Pumpkin Streusel Bread, not from a mixing box!
Overview of this Vegan Pumpkin Streusel Bread:
Flour: You can make this pumpkin bread gluten-free by using 1:1 gluten-free flour!
Pumpkin Puree: I used canned pumpkin puree as it was easier for me and required less preparation, but if you want to make it from scratch, you can roast a “sugar pumpkin” (also known as “pie pumpkin” until it is soft and you can puree it.
Sugar: You can make this pumpkin bread refined sugar-free by using coconut sugar.
Milk: I used unsweetened almond milk, but you can also substitute it with any other plant-based milk of choice.
Can I make this pumpkin bread gluten-free?
Yes! I used regular, all-purpose flour, but you can make it gluten-free by using 1:1 gluten-free flour. I highly recommend using Bob’s Red Mill Gluten Free 1:1 Baking Flour (make sure it is the blue bag, not the red bag).
Can this pumpkin bread be made oil-free?
Yes, substitute the oil with unsweetened applesauce!
Can I not use the streusel topping?
Yes, the pumpkin bread itself is lightly sweetened and would taste just as good without the streusel. You can also add in other ingredients you would like such as chocolate chips, nuts or dried fruits.
How do you keep pumpkin bread moist?
Once the pumpkin bread has cooled, cover it completely until you are ready to have another slice. If you want to freeze the pumpkin bread, slice the pumpkin bread first and store them all in an airtight container or bag.
How do I know when the vegan pumpkin bread is done?
Five minutes before the timer goes off, open the oven and insert the toothpick into the center of the pumpkin bread. If the toothpick comes out clean, it is ready. If not, continue to let it bake and re-test after the timer goes off. If it is still not ready, allow it to bake for 3-5 more minutes and retest again. It is important to not open the oven door while the bread is baking. If you open your oven door, the temperature will fluctuate and this will affect the texture of the pumpkin bread.
How do I store this vegan pumpkin bread?
You can store this pumpkin bread wrapped on the counter for up to 2 days, then transfer it to your fridge or freezer which you can store for up to 1 month for the best taste. To make it soft and moist again after being in the fridge/freezer, place a slice of the pumpkin bread on a baking sheet and heat it at 350F for 5-8 minutes, depending on how frozen the bread is. You know it is ready when the bread is warm and soft again on both sides.
I cannot wait for you to make this Vegan Pumpkin Streusel Bread! If you do, please tag me on Instagram @astepfullofyou or leave a comment below letting me know how you like them! Enjoy!