Vegan Pumpkin Bread with Cinnamon Streusel
Ingredients
Streusel
- 1/4 cup flour
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 2 tbsp butter or your favorite nut/seed butter
Pumpkin Bread
- 6 tbsp aquafaba
- 1/4 cup light brown sugar
- 1 cup + 2 tbsp pumpkin puree
- 1/4 cup unsweetened vegan yogurt or oat milk
- 1/4 cup avocado oil or almond butter
- 1/3 cup maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp vanilla
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 cups (240 g) all-purpose flour or whole wheat pastry flour
Preparation
Preheat your oven to 350°F (175°C). Prepare the streusel by combining brown sugar, butter (or nut/seed butter), flour, and cinnamon in a bowl. Use a fork to mash the butter into the dry ingredients until crumbly. Set aside.
In a medium-sized bowl, whisk the aquafaba until it becomes foamy.
Add the brown sugar and remaining wet ingredients to the aquafaba. Whisk them together until fully combined.
In a separate bowl, mix the flour, spices, baking powder, baking soda, and salt. Slowly fold the dry ingredients into the wet ingredients, avoiding overmixing.
Pour the batter into a parchment-lined 8x4 inch loaf pan. Sprinkle the streusel mixture over the top.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool for a few minutes in the pan, then use the parchment paper to remove it from the pan and transfer it to a wire rack to cool further.
