Vegan Pumpkin Bread Recipe with Cinnamon Streusel

vegan pumpkin bread on wooden board

5 from 1 reviews

This is quite literally the best vegan pumpkin bread you’ll ever make. Hands down my favorite healthy fall dessert or breakfast, this vegan pumpkin bread is undetectably eggless, dairy free, oil free, and low in sugar! Sprinkled with a delicious cinnamon streusel on top, this is the ultimate moist vegan pumpkin bread!



Pumpkin Spice Streusel:


  1. Preheat the oven to 375F and either oil a 9″ loaf pan or line a 9″ loaf pan with parchment paper.
  2. In a large bowl, whisk together the flour, coconut sugar, pumpkin spice, cinnamon, baking soda, and baking powder.
  3. Add in the ground flaxseed mixture, pumpkin puree, maple syrup, unsweetened applesauce, dairy free milk, and vanilla extract. Fold the batter until all of the dry is completely mixed into the wet.
  4. Pour the batter into the loaf pan, and set aside.
  5. In a small bowl, combine the melted coconut oil with the flour, coconut sugar, and pumpkin spice/cinnamon. 
  6. Sprinkle the streusel on top of the batter and cover with tin foil.
  7. Place the pumpkin bread into the oven and bake for 35 minutes.
  8. Then remove the tin foil, and continue baking for another 25 minutes, or until the toothpick comes out clean and the streusel is lightly browned.
  9. Remove from the oven and cover lightly with tin foil to rest for 10 minutes. 
  10. After 10 minutes, carefully remove the loaf from the pan and serve.
  11. To store:  wrap the pumpkin bread in plastic wrap and allow it to sit at room temperature for up to 2 days or store in the fridge for up to 5 days. Alternatively, you can freeze the bread by slicing it and placing the slices into a freezer bag. Store in the freezer for up to 1 month. To reheat, place a piece on a piece of tin foil and heat for 5 minutes at 350F. 


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