Vegan Pumpkin Bread with Streusel Topping

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 the line-up for the batter:
The line up for pumpkin bread

And what you need for the streusel topping:
Streusel topping ingredients

Here’s how to do it:

Preheat oven to 350 and spray a 9×5-inch bread pan with nonstick cooking spray.

Add the oil, flax eggs, applesauce and vanilla and beat until well combined, about 1 minute.
Mix together flax eggs, oil, applesauce and vanilla

Add the pumpkin and beat on low to combine.
Add the pumpkin

Add 1 cup of the flour, sugar, baking soda, 1/2 tsp of the salt, and 1/2 tsp of the cinnamon and beat until low until just combined.
Add sugar, flour, salt, cinnamon and baking soda

Pour mixture into prepared baking pan.
Batter into bread pan

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.
Streusel topping

Sprinkle over the bread.
Time for the oven

Bake for 55-60 minutes, or until baked through. (I had to bake mine about 70 minutes and cover with foil the last 20 minutes of baking)
Straight from the oven - #2

Let cool completely before cutting. I let mine cool in the bread pan for about 30 minutes before taking it out to let it cool completely.
Be sure to let it cool!

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.