I don’t know about you, but even though I have access to pumpkin all year (in fact, we give some to Basil everyday with his dinner), I save baking with it until fall and winter. It must be the nostalgia behind it, but whatever it is, I love (almost) all things pumpkin! After a crazy day (OMG) and a stressed out husband (work), I just felt like baking something delicious and having the house smell inviting and wonderful for when Nick came home. The smell? AMAZING.
Vegan Pumpkin Bread with Streusel Topping
(recipe adapted from the Picky Palate Cookbook)
1/4 cup canola oil
1/2 cup unsweetened applesauce
2 flax eggs (1 T flax seed + 2 T warm water for each “egg”)
1 T vanilla extract
1 cup pumpkin puree
1 1/2 cups whole wheat pastry flour (could sub all purpose or gluten free), divided
1 cup evaporated cane juice
1 tsp baking soda
3/4 tsp kosher salt, divided
1 tsp ground cinnamon, divided
1/2 packed light brown sugar
4 T cold earth balance buttery stick, diced
Here’s how to do it:
Preheat oven to 350 and spray a 9×5-inch bread pan with nonstick cooking spray.
Mix the brown sugar, the remaining 1/2 cup of flour, 1/2 tsp of cinnamon, and 1/4 tsp salt and combine. With a fork or pastry blender (I just used my hands), cut the earth balance into the dry ingredients until well combined and crumbly. It takes about 5 minutes.
I declare this bread a winner! It’s not overly sweet, which I like, and I love the contrast of textures with the buttery, crunchy topping. I’ll definitely be making this one again.