vegan pumpkin bread with crumb topping + recipe

This bread will change your life. I'm fairly certain I've started off a post like that before but no, no.. really, this bread is extraordinary. I almost want to call it a cake because it's so moist and flavorful, I don't even feel compelled to top it with butter. Not to mention it has a delicious crumb topping that melts and crisps perfectly and even seeps into the middle a little bit. I may or may not have made this twice in one week.



vegan pumpkin bread

3/4 cup pumpkin
1/4 cup brown sugar
1/2 cup pure cane sugar
1/3 cup coconut oil, melted
1/4 cup unsweetened almond milk
2 T agave or honey
1 T vanilla
1 t. cinnamon
1/2 t. ginger
3/4 t. cloves
1/2 t. nutmeg
1 1/4 cup flour
2 t. baking powder

crumb topping

1/4 cup brown sugar
1/4 cup butter (or earth balance), softened
about 1/2 cup flour
sprinkle cinnamon


1. For the crumb topping, mix all ingredients and set aside.
2. In a bowl mix pumpkin, sugars, oil, milk, agave, vanilla, and spices.
3. In a separate bowl mix flour and baking powder, then add to wet mixture.
4. Grease a loaf pan with coconut oil and lightly flour.
5. Pour mixture into pan, it'll be slightly thick.
6. Sprinkle crumb topping on top and bake at 375 for 40 minutes! My ovens a little weird with temperatures so I use a toothpick to check. It's okay if the topping falls into the middle. Actually, it's preferred. Enjoy :)