Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pumpkin quick bread with warm spices and a brown sugar streusel topping that proves plant-based baking can be delicious. Soft, moist, and aromatic with cinnamon, nutmeg, and cloves.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/4 cup unsalted butter (or vegan buttery spread), slightly softened
- 1/4 cup light brown sugar (packed)
- about 1/4 cup all-purpose flour (plus 1 to 2 tablespoons additional if needed)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/3 cup coconut oil
- 1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow, preferably at room temp)
- 2 tablespoons mild or medium molasses
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon allspice
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- pinch salt (optional and to taste)
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 42m
- Sodium
- 14mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 16mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 14MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.