Description

This healthy vegan pumpkin bread is moist but fluffy, packed with flavor, and best of all, topped with cinnamon streusel. Like what more could you want?

Ingredients

Scale

Pumpkin Bread:

1 cup (245g) pumpkin puree
¾ cup (105g) coconut sugar
⅓ cup (70g) tahini
½ cup (120g) cashew milk*
1 tbsp (10g) lemon juice
1 tsp vanilla extract
¼ tsp turmeric (optional, for color)
1 ½ cups (190g) spelt flour
1 tbsp pumpkin spice**
1 ½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt

Cinnamon Streusel:

½ cup (65g) spelt flour
¼ cup (35g) coconut sugar
2 tsp pumpkin spice or cinnamon
¼ cup (55g) tahini

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Instructions

Preheat the oven to 350°F and grease an 8”x4” loaf pan with cooking spray and line with parchment paper.
Begin by making the streusel. In a small mixing bowl, add in the spelt flour, coconut sugar and cinnamon. Whisk to combine. Drizzle in the tahini and mix together using a fork. Once the streusel is loosely combined, use your hands to continue mixing the streusel until it resembles wet sand. Set aside.
In a large mixing bowl, add in the pumpkin puree, coconut sugar, tahini, cashew milk, lemon juice and vanilla extract. Whisk well to combine. If you want a more orange hue to your bread, feel free to add the optional ¼ tsp of turmeric for color.
Once combined, sprinkle in the spelt flour, pumpkin spice, baking powder, baking soda and salt. Using a flexible rubber spatula, mix until the batter is just combined. The batter will look thicker than most quick bread batters, but this is totally normal!
Pour the batter into the prepared loaf pan and smooth out the top. I like to bang the pan down on the counter to pop any air bubbles and ensure the batter is evenly distributed in the pan. Sprinkle over a generous amount of the cinnamon streusel, making sure the top of the bread is completely covered with the streusel. One tip, I like to gently press down on the streusel so it’s really stuck in the loaf and won’t fall off.
Cover the pan with a large piece of foil and bake the bread in the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool on the counter for 1 hour, before removing from the pan and letting cool on its side for an additional 1 hour or ideally overnight. Slice and store in an airtight container for up to 4 days.

Notes

*Linking my cashew milk recipe here.

**I like making my own pumpkin spice as opposed to purchasing it from the store. The store-bought version is usually stale and the spices aren’t as potent. Simply combine 3 tbsp ceylon cinnamon, 2 tsp ginger, 1 1/2 tsp nutmeg, 1 tsp allspice and 1/4 tsp black pepper (trust me on this).