For the bread:
- 2 tablespoons ground flax seed
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 cup pumpkin purée
- 1/2 cup canola oil
- 2 eggs
- 1/4 cup water
- 2 teaspoons molasses
For the streusel topping:
- 1/2 cup pecan halves
- 1/4 cup (1/2 stick) vegan butter or shortening, cubed
- 1/4 cup quick cooking oats
- 1/4 cup all-purpose flour
- 1/4 cup lightly packed light brown sugar
- Preheat oven to 350˚F (180˚C) and grease your loaf pan or line with parchment paper.
- Make 2 flax eggs by combining ground flax seed with 6 tables water. Set aside.
- In a large bowl, whisk together the flour, salt, sugar, baking soda, and spices. Set aside.
- In another large bowl with an electric mixer, beat together the pumpkin, oil, flax eggs, and molasses.
- In 1/2 cup increments, add the dry ingredients and beat until incorporated.
- Pour batter into a loaf pan. Set aside while making the topping.
- In a food processor, combine the streusel ingredients. Pulse until small pea-size crumbs are formed. Sprinkle topping over bread batter.
- Bake for 60 – 70 minutes, or until an inserted toothpick comes out clean and the topping has set.
- Remove from oven and allow the bread to cool in it’s pan for about 15 – 20 minutes before transferring to a cooling sheet. (To remove loaf from pan, loosen the edges with a butter knife before inverting the pan.)
- Once the loaf has cooled, serve immediately or wrap in plastic wrap and allow the loaf to rest (this will increase the moisture).