Vegan Pumpkin Bread

Breakfast, Dessert, Gluten-Free, Vegan

This Vegan Pumpkin Bread is moist and delicious, and it’s great to serve during the fall season.  It’s also quick and easy to make – your family will love it.



Vegan Pumpkin Bread

1 1/2 cup of pumpkin purée
3/4 cup of coconut sugar
1 cup of unsweetened applesauce
2/3 cup of coconut oil
1 tablespoon of baking powder
3/4 teaspoon of baking soda
3 1/2 cups of gluten-free flour
1 1/2 tablespoon of pumpkin spice
I/2 teaspoon of Himalayan salt
1/2 cup of chopped walnuts, optional
Streusel Topping:
1/4 cup of coconut sugar
1/2 cup of gluten-free flour
1 teaspoon of pumpkin spice
1/4 cup of vegan butter, melted
-Preheat your oven to 375F degrees.
-Spray the loaf pan with coconut oil then set aside.
-In a large bowl, add the coconut sugar, pumpkin purée, melted coconut oil, unsweetened apple sauce and vanilla extract. Combine ingredients, then sift in flour, baking powder, baking soda, pumpkin spice and Himalayan salt.
-Fold in the chopped walnuts then pour batter in the greased loaf pan. Spread to even out batter.
-In a small bowl, add all the dry ingredients for the streusel. Melt vegan butter and add to the dry streusel ingredients. Combine until there is a wet texture. Sprinkle evenly over the top of the pumpkin bread.
-Place in the oven for 55 to 65 minutes or until a toothpick is inserted in the middle comes out clean. If the bread is in longer than 45 minutes, cover the top with foil to prevent the streusel from burning. Then remove from the oven and cool on a wire rack for 25 minutes. Remove from pan then slice or add a delicious vanilla glaze. Enjoy!

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