Vegan Pumpkin Bread with Snickerdoodle Streusel: The Best Fall Treat
Enjoy the warm flavors of fall with this delightful vegan pumpkin bread topped with a snickerdoodle streusel.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1 cup brown sugar
- 1/2 cup almond milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together pumpkin puree, melted coconut oil, brown sugar, and almond milk.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine the wet and dry ingredients until just mixed. Fold in vanilla extract and chopped pecans.
- Pour the batter into the prepared loaf pan.
- For the streusel, mix together flour, sugar, cinnamon, and melted coconut oil. Crumble over the top of the batter.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let cool before removing from the pan.
Notes
- This bread can be served warm or at room temperature.
- For added sweetness, serve with a drizzle of maple syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15 grams
- Sodium: 180 mg
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 0 mg
Keywords: Vegan Pumpkin Bread, Snickerdoodle, Fall Treat