Ingredients:
- 1 cup (260 g) pumpkin puree (not pie filling)
- 3/4 cup (150 g) organic granulated sugar
- 3/4 cup (150 g) organic light brown sugar
- 1 tbsp (30 g) dairy-free yogurt, room temp
- 1/2 cup (113 g) cooking oil (avocado, olive, or blend)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tbsp pumpkin spice blend
- 1 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 cups (250 g) all-purpose or gluten-free 1:1 baking flour
Optional Toppings:
Cinnamon Streusel:
- 2 tbsp (30 g) vegan butter, melted
- 2 tbsp (30 g) light brown sugar
- 1/4 cup (35 g) flour (AP or gluten-free)
- 1 tsp pumpkin spice or cinnamon
Vegan Cream Cheese Frosting:
- 1/4 cup (65 g) vegan butter, room temp
- 1/4 cup (65 g) vegan cream cheese, room temp
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preparation:
- For streusel: Preheat to 330°F (165°C).
- For plain or frosted bread: Preheat to 350°F (177°C).
- Grease and line an 8″ or 9″ loaf pan.
- Streusel (if using):
- Combine melted vegan butter, brown sugar, flour, and spice until crumbly. Set aside.
- Wet Ingredients:
- Whisk pumpkin puree, sugars, dairy-free yogurt, oil, vanilla, and salt until mixed.
- Stir in pumpkin spice, baking powder, and baking soda.
- Dry Ingredients:
- Add flour to the wet mix. Stir until just combined, avoiding overmixing. Clumps are okay.
- Baking:
- Transfer batter to loaf pan.
- For streusel topping: Sprinkle over the batter.
- With streusel: Bake 1 hour 30 minutes, cover after 1 hour.
- Without streusel: Bake 55-60 minutes.
- Bread is done when a toothpick comes out clean.
- Cooling:
- Cool in the pan for 10 minutes, then move to a rack.
- If frosting, allow to cool completely.
- Frosting (if using):
- Cream together vegan butter and cream cheese.
- Add powdered sugar and vanilla; mix until smooth.
- Frost the cooled bread.
- Storage:
- Wrap and store at room temperature for 2 days or refrigerate for 5 days.
- For freezing, slice and place in a freezer bag for up to 1 month.
- To Reheat:
- Warm a slice in foil at 300°F (150°C) for about 5 minutes.
Enjoy your homemade vegan pumpkin bread as a delightful fall treat or a comforting snack any time of the year!
![](https://bestdessertrecipe.com/wp-content/uploads/2023/11/image1_0-82.jpg)