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Pumpkin Pecan Streusel Bread |

Vegan Pumpkin Bread with Pecan Streusel Topping

  • Author: Melissa Belanger
  • Prep Time: 30 minutes
  • Cook Time: 1 minutes
  • Total Time: 31 minutes
  • Yield: 1 loaf 1x



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


  1. Preheat oven to 350˚F (180˚C) and grease your loaf pan or line with parchment paper.
  2. Make 2 flax eggs by combining ground flax seed with 6 tables water. Set aside.
  3. In a large bowl, whisk together the flour, salt, sugar, baking soda, and spices. Set aside.
  4. In another large bowl with an electric mixer, beat together the pumpkin, oil, flax eggs, and molasses.
  5. In 1/2 cup increments, add the dry ingredients and beat until incorporated.
  6. Pour batter into a loaf pan. Set aside while making the topping.
  7. In a food processor, combine the streusel ingredients. Pulse until small pea-size crumbs are formed. Sprinkle topping over bread batter.
  8. Bake for 60 – 70 minutes, or until an inserted toothpick comes out clean and the topping has set.
  9. 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.)
  10. Once the loaf has cooled, serve immediately or wrap in plastic wrap and allow the loaf to rest (this will increase the moisture).