One-Bowl Vegan Pumpkin Bread

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:

1. 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.
2. Streusel (if using):
   • Combine melted vegan butter, brown sugar, flour, and spice until crumbly. Set aside.
3. Wet Ingredients:
   • Whisk pumpkin puree, sugars, dairy-free yogurt, oil, vanilla, and salt until mixed.
   • Stir in pumpkin spice, baking powder, and baking soda.
4. Dry Ingredients:
   • Add flour to the wet mix. Stir until just combined, avoiding overmixing. Clumps are okay.
5. 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.
6. Cooling:
   • Cool in the pan for 10 minutes, then move to a rack.
   • If frosting, allow to cool completely.
7. Frosting (if using):
   • Cream together vegan butter and cream cheese.
   • Add powdered sugar and vanilla; mix until smooth.
   • Frost the cooled bread.
8. 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.
9. 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!