Delicious Pumpkin Streusal Bread Recipe

If you’re looking for a cozy dessert that celebrates the flavors of fall, then Pumpkin Streusal Bread is the perfect recipe for you! This delightful treat combines the warm spices of cinnamon and nutmeg with the rich, creamy taste of pumpkin puree. Topped with a sweet, crunchy streusal, it’s a loaf that’s perfect for breakfast, dessert, or as a snack any time of day.

Why Make This Recipe?

There are many reasons to try this Pumpkin Streusal Bread. First and foremost, it’s incredibly delicious! The combination of pumpkin and spices creates a comforting flavor profile that evokes the essence of autumn. Additionally, this recipe is vegan-friendly, making it a great option for those following a plant-based diet. Plus, it’s a versatile recipe; you can enjoy it plain or dress it up with your favorite toppings, like nut butter or a dollop of vegan whipped cream.

How to Make Pumpkin Streusal Bread

Follow this step-by-step guide to create your own Pumpkin Streusal Bread:

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin puree
1/2 cup coconut sugar
1/3 cup coconut oil
1/4 cup almond milk
1 tsp vanilla extract
1/2 cup vegan chocolate chips
1/2 cup brown sugar
1/4 cup rolled oats
1 tsp cinnamon for streusal

Directions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a mixing bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix the pumpkin puree, coconut sugar, coconut oil, almond milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Then, fold in the vegan chocolate chips.
Pour the batter into the prepared loaf pan.
In a small bowl, mix together the brown sugar, rolled oats, and cinnamon to create the streusal topping. Sprinkle it over the batter.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Let it cool before slicing, and enjoy your delicious Pumpkin Streusal Bread!

How to Serve Pumpkin Streusal Bread

This Pumpkin Streusal Bread is perfect for sharing with friends and family. For a delightful breakfast, serve it alongside a cup of coffee or tea. You can also add some vegan butter or a sprinkle of powdered sugar on top for an extra touch!

How to Store Pumpkin Streusal Bread

To keep your Pumpkin Streusal Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to three months.

Tips to Make Pumpkin Streusal Bread

Make sure to use canned pumpkin puree, not pumpkin pie filling, for best results.
For a sweeter loaf, feel free to increase the amount of coconut sugar or chocolate chips.
If you prefer a nutty flavor, consider adding chopped walnuts or pecans to the batter or streusal topping.

Variations

Swap out coconut sugar for brown sugar or maple syrup for a different taste.
For a gluten-free option, use a gluten-free all-purpose flour blend.
Add different spices like ginger or allspice for a unique twist on flavor.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook, blend, and strain it to get the right consistency.
Is Pumpkin Streusal Bread suitable for freezing?
Absolutely! Wrap the cooled bread tightly in plastic wrap and then in aluminum foil before freezing.
Can I omit the chocolate chips?
Yes, you can leave out the chocolate chips or replace them with nuts or dried fruit for a different texture.

Enjoy baking your Pumpkin Streusal Bread, and share this amazing recipe with friends and family!

Pumpkin Streusal Bread

A cozy dessert celebrating the flavors of fall with pumpkin puree, warm spices, and a sweet streusal topping.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Breakfast, Dessert

Cuisine American, Vegan

Servings 8 slices

Calories 250 kcal

Ingredients

Dry Ingredients

2 cups all-purpose flour Can substitute with gluten-free flour.
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Wet Ingredients

1 cup pumpkin puree Use canned pumpkin, not pumpkin pie filling.
1/2 cup coconut sugar Can substitute with brown sugar or maple syrup.
1/3 cup coconut oil Melted and slightly cooled.
1/4 cup almond milk Can substitute with any plant-based milk.
1 tsp vanilla extract
1/2 cup vegan chocolate chips Optional, can be omitted.

Streusal Topping

1/2 cup brown sugar
1/4 cup rolled oats
1 tsp cinnamon

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a mixing bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix the pumpkin puree, coconut sugar, coconut oil, almond milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Then, fold in the vegan chocolate chips.
Pour the batter into the prepared loaf pan.

Making the Streusal Topping

In a small bowl, mix together the brown sugar, rolled oats, and cinnamon to create the streusal topping. Sprinkle it over the batter.

Baking

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Let it cool before slicing, and enjoy your delicious Pumpkin Streusal Bread!

Notes

For a sweeter loaf, feel free to increase the amount of coconut sugar or chocolate chips. Store in an airtight container at room temperature for up to three days.

Keyword Fall Recipe, Pumpkin Bread, Pumpkin Streusal Bread, Streusal, Vegan Dessert