This moist and fluffy vegan pumpkin bread is packed with warm spices, creating the perfect autumn treat. The tender crumb is complemented by a crunchy pecan streusel topping that adds both flavor and texture. A sweet Biscoff glaze drizzled over the top elevates this bread to new heights, making it not only delicious but also visually stunning. Each bite is filled with cozy pumpkin spice, making this loaf a perfect companion for your fall mornings or afternoon tea.
Why You’ll Love This Recipe
You’ll love this vegan pumpkin bread for its perfect balance of sweetness and spice, combined with a light, moist texture that melts in your mouth. The streusel topping adds a delightful crunch that contrasts beautifully with the soft pumpkin bread beneath. The Biscoff glaze takes it to another level, providing a rich, creamy sweetness that complements the warm spices. This recipe is ideal for those looking for a flavorful, plant-based treat that’s easy to make and perfect for sharing with friends and family. Plus, it stores well, so you can enjoy it throughout the week.
Perfect Occasion
This vegan pumpkin bread is perfect for any fall occasion, whether it’s a cozy weekend breakfast, a seasonal dessert, or a special treat to share with friends over coffee. It’s also a fantastic option for holiday gatherings like Thanksgiving, where the warm pumpkin spices and crunchy pecan topping can take center stage on your dessert table. This loaf makes a great homemade gift, as it’s sure to bring comfort and joy with every bite. The recipe is also great for meal prepping, as it stays moist for days and can be easily frozen for later enjoyment.
Decoration Tips
For an eye-catching presentation, drizzle the Biscoff glaze generously over the cooled loaf, allowing it to cascade down the sides for a rustic yet elegant look. You can add a light dusting of powdered sugar for an extra touch of sweetness and contrast. If you want to elevate the appearance even further, consider sprinkling extra chopped pecans on top of the glaze for additional crunch and texture. A few edible flowers or a sprinkle of cinnamon on top can also add a festive touch, making this bread perfect for special occasions.
Ingredients:
Pecan Streusel:
- 50 grams (½ cup) pecans, roughly chopped
- 25 grams (3 ½ tbsp) all-purpose flour
- 20 grams (5 tsp) light brown sugar
- 1 teaspoon pumpkin spice mix
- 4 teaspoons vegan butter, melted
Pumpkin Bread:
- 118 ml (½ cup) soy milk
- 1 ½ teaspoons apple cider vinegar
- 250 grams (1 cup) canned pumpkin puree (not pumpkin pie filling)
- 200 grams (1 cup) light brown sugar
- 30 grams (2 ½ tbsp) dark brown sugar
- 118 ml (½ cup) olive oil
- 1 tablespoon vanilla extract
- 250 grams (2 cups + 4 tsp) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin spice mix
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Biscoff Glaze:
- 80 grams (⅔ cup) powdered sugar
- 50 grams (⅕ cup) Biscoff spread, melted
- 3 tablespoons soy milk
- ½ teaspoon vanilla extract
Instructions:
- Prep: Preheat your oven to 320°F (160°C) for a fan-forced oven or 356°F (180°C) for a conventional oven. Lightly grease a 1-pound loaf pan and line it with parchment paper, leaving a bit of overhang on the sides to help lift the loaf out after baking.
- Make Vegan Buttermilk: Combine the soy milk and apple cider vinegar in a jug and stir. Set aside for 10 minutes to allow it to curdle slightly and create vegan "buttermilk."
- Pecan Streusel: In a medium bowl, combine the chopped pecans, flour, brown sugar, pumpkin spice, and melted vegan butter. Mix until it resembles a crumbly texture. Place in the fridge while you prepare the batter.
- Mix Wet Ingredients: In a large bowl, whisk together the vegan buttermilk, pumpkin puree, both brown sugars, olive oil, and vanilla extract until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, cinnamon, and sea salt.
- Make the Batter: Sift the dry ingredients into the wet ingredients in two parts, folding gently between each addition until just combined. Avoid overmixing, as this can make the bread dense.
- Assemble: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Sprinkle the pecan streusel evenly over the top, covering the batter completely.
- Bake: Place the loaf pan on an aluminum baking sheet and bake for 50-60 minutes. At the 50-minute mark, check for doneness by inserting a toothpick into the center of the loaf—it should come out clean with a few crumbs. If needed, continue baking in 5-minute intervals until fully baked.
- Cool: Allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Biscoff Glaze: In a medium bowl, whisk together the powdered sugar, melted Biscoff spread, soy milk, and vanilla extract until smooth. Set aside until the loaf has cooled.
- Decorate: Once the loaf is completely cool, transfer it to a tray or parchment paper and drizzle the Biscoff glaze over the top. Let it set for a few minutes before serving.
Storage: Wrap any leftovers tightly in plastic wrap or store in an airtight container. The pumpkin bread can be kept at room temperature for up to 5 days or refrigerated for up to 7 days. To freeze, slice the bread and separate the slices with parchment paper. Store in an airtight container or freezer bag for up to a month. Thaw at room temperature before serving.
Enjoy this moist and flavorful vegan pumpkin bread with its crunchy pecan streusel and sweet Biscoff glaze, perfect for any fall occasion!