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Healthy Vegan Pumpkin Bread with Cinnamon Streusel

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This healthy vegan pumpkin bread is dairy-free, egg-free, naturally sweetened and made with whole wheat pastry flour. Your friends and family will never know its vegan! 

Ingredients

Scale

Pumpkin Bread 

  • 1/3 cup extra-virgin olive oil
  • 1/2 cup maple syrup
  • 2 flax eggs (2 tablespoon ground flaxseed + 6 tablespoons water)
  • 1/4 cup unsweetened milk (almond, oat or soy will work here)
  • 1 cup pumpkin purée
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons arrowroot powder (OMIT if you use 2 real eggs)
  • 1 3/4 cups whole wheat PASTRY flour 
  • Pumpkin spice blend:
    • 1 teaspoon cinnamon
    • 1 teaspoon fresh ginger (or 1/2 teaspoon ground ginger)
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon allspice

Cinnamon Streusel 

  • 1/4 cup whole wheat pastry flour
  • 3 tablespoons coconut sugar (or brown sugar)
  • 2 tablespoons melted coconut oil
  • 1 teaspoon cinnamon or pumpkin pie spice

Instructions

  • Prepare the flax eggs. Combine the 2 tablespoons flaxseed and 6 tablespoons of warm water. Stir and let sit for 10-15 minutes. It should be a GEL-LIKE consistency. 
  • Preheat over to 325 degrees Fahrenheit
  • Grease with coconut oil a 9X5 inch loaf pan
  • PREPARE THE STREUSEL TOPPING. 
  • In a small bowl, mix together the flour, sugar and spices. Add the melted oil and use your fingers to create crumbs. Set aside.
  • PREPARE THE BREAD: 
  • In a large bowl, whisk together the olive oil and maple syrup. Fold in the flax eggs and blend well. 
  • Add the pumpkin, milk, pumpkin spice mix, vanilla and salt and whisk to blend. 
  • In a separate bowl, sift together the baking soda, arrowroot powder and whole wheat pastry flour. Add dry mixture to wet mixture. DO not overmix! A few lumps are okay. 
  • Pour the batter into the greased loaf pan. 
  • Top the batter with the streusel mix. 
  • Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for 25-30 more minutes (55 to 60 minutes total). Check after 55 minutes and test with a toothpick – the toothpick should come clean. 
  • Allow bread to cook for 15 minutes in the pan. Gently remove from loaf pan and let cool on a cooling rack for 15 more minutes. 

Find it online: https://eatbeautifullyblog.com/healthy-vegan-pumpkin-bread/