Cinnamon Crumble Pumpkin Bread (Vegan)
This Cinnamon Crumble Pumpkin Bread is the perfect fall loaf and (in my humble opinion) is better than a traditional pumpkin bread. It makes the house smell incredible and each bite include a soft and fluffy pumpkin middle with a buttery, melt-in-your mouth cinnamon crumb topping.
What you’ll love about this:
I am jumping on the “pumpkin train” right after labor day, and one of my favorite fall recipes is pumpkin bread. This Cinnamon Crumble Pumpkin Bread is a fun twist on the classic. The topping reminds me of coffee cake – and combined with that soft, moist, velvety pumpkin inside…this is pure heaven!
🎃And for all my pumpkin lovers…you’ve got to try out these other fabulous pumpkin recipes!
What You Need
*See below for more information.
See recipe card for full ingredient list and quantities.
What is pumpkin pie spice and what if I don’t have that in my pantry?
Pumpkin pie spice is a heavenly fall blend of warm spices typically made from ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you don’t have it, don’t worry – you can just take 2 tsp of cinnamon with a generous pinch of nutmeg, ginger, and ground cloves OR just simply add the cinnamon if you don’t have the other ingredients.
What is the purpose of ground flaxseed in this recipe?
Ground flaxseed is used to make a “flax egg“. Since we are not using eggs in this plant-based recipe, we can create our own using 1 tbsp of ground flaxseed with 2 tbsp of water. Mix this in a small dish and let it sit for 5 minutes. It will become thick and gelatinous and mimic an egg in our recipe.
What are some substitutions for this recipe?
- Ground flaxseed –> 1/4 cup applesauce or mashed banana
- Pumpkin pie spice –> 2 tsp of cinnamon with a generous pinch of nutmeg, ginger, and ground cloves
- Canola oil –> Melted vegan butter OR applesauce
How to Make Vegan Pumpkin Bread
Make your Cinnamon Crumb Topping
Stir together the flour, brown sugar, white sugar, and cinnamon in a medium-sized bowl. Use a knife to cut your butter into small pieces and add it to the mixture. You can use a knife or fork to further cut the butter into smaller pieces in the mixture. Toss until combined (I often use my fingers to help combine it during this step!) Cover and refrigerate while you prep the other ingredients
Combine Wet Ingredients
Preheat the oven to 350 degrees F and grease a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches).
Make your flax egg: In a small bowl, combine the ground flaxseed and water. Set aside to thicken for 5 minutes.
In a large bowl, whisk together the pumpkin puree, brown sugar, white sugar, canola oil, flax egg and soy milk until smooth.
Add Dry Ingredients
Add the flour, baking soda, baking powder, salt, and pumpkin spice. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
Bake
Pour into a greased or parchment-line loaf pan. Sprinkle your cinnamon crumble mixture on top. Bake for 55-65 minutes. Check around 50-ish minutes for doneness using a toothpick placed in the center at an angle.
Tip: Did you know the type of loaf pan impacts cook time? Dark pans absorb more heat and will cook your bread faster while glass or ceramic have longer cooking times.
Let Cool
Let it cool for at least 15 minutes before slicing.
How do I store leftover vegan pumpkin bread?
Store leftover vegan pumpkin bread in an airtight container at room temperature for up to three days, or refrigerate it to keep it fresh for up to a week.
Can you freeze vegan pumpkin bread?
Yes, this vegan pumpkin bread freezes very well. I recommend letting it cool completely, then wrap it plastic wrap followed by aluminum foil. Make sure to seal it well so no air can get in.
I’ve also wrapped individual slices for an easy breakfast (let it defrost in the fridge the night before then reheat in the toaster or microwave).
Why did my pumpkin bread sink in the middle?
This can be due to a couple reasons.
- Uneven oven temp: If you oven temperature is not consistent it can lead to uneven cooking. Preheat your oven. Consider using an oven thermometer to check the internal temperature.
- Underbaked: If your bread is undercooked it made have a valley in the center. Let it cook for at least 50 minutes before checking. Avoid opening and closing the oven to check your bread – use an oven light to check on your loaf!
*Your bread may appear to be sunken early in the baking process, but let it keep baking until the end and it will likely pop up!
Pro Tips
- Let your vegan pumpkin bread cool for 15 minutes before cutting. If you don’t let your pumpkin bread cool before slicing, it can be overly moist and dense in the center, leading to a messy and uneven slice. The cooling process helps the bread set properly, allowing the flavors to develop and the texture to firm up, making it easier to cut cleanly.
Cinnamon Crumble Pumpkin Bread (Vegan)
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Ingredients
Cinnamon Crumble Topping
- 1/4 cup all-purpose flour
- 2 tbsp packed brown sugar
- 2 tbsp white granulated sugar
- 1 tsp cinnamon
- 3 tbsp cold vegan butter diced
Wet Ingredients
- 1 tablespoon ground flaxseeds
- 2 tablespoons water
- 15 ounces canned pumpkin puree
- 3/4 cup packed brown sugar
- 1/2 cup white granulated sugar
- 1/2 cup canola oil
- 1/4 cup soy milk
Dry Ingredients
- 1.5 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 tsp pumpkin pie spice
Instructions
Cinnamon Crumble Topping
- Stir together the flour, brown sugar, white sugar, and cinnamon in a medium-sized bowl. Use a knife to cut your butter into small pieces and add it to the mixture. You can use a knife or fork to further cut the butter into smaller pieces in the mixture. Toss until combined (I often use my fingers to help combine it during this step!) Cover and refrigerate while you prep the other ingredients1/4 cup all-purpose flour, 2 tbsp packed brown sugar, 2 tbsp white granulated sugar, 1 tsp cinnamon, 3 tbsp cold vegan butter
Pumpkin Bread
- Preheat the oven to 350 degrees F and grease a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches).
- Make your flax egg: In a small bowl, combine the ground flaxseed and water. Set aside to thicken for 5 minutes.1 tablespoon ground flaxseeds, 2 tablespoons water
- Combine wet ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, white sugar, canola oil, flax egg and soy milk until smooth.15 ounces canned pumpkin puree, 3/4 cup packed brown sugar, 1/2 cup white granulated sugar, 1/2 cup canola oil, 1/4 cup soy milk
- Sprinkle in dry ingredients: Add the flour, baking soda, baking powder, salt, and pumpkin spice. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.1.5 cups all-purpose flour, 1/2 tsp salt, 1 tsp baking soda, 1/2 tsp baking powder, 3 tsp pumpkin pie spice
- Bake: Pour into a greased or parchment-line loaf pan. Sprinkle your cinnamon crumble mixture on top. Bake for 55-65 minutes. Check around 50-ish minutes for doneness using a toothpick placed in the center at an angle. Tip: If your toothpick is gooey, cook at 5 minute intervals and continue checking for doneness.
- Cool: Let it cool for at least 15 minutes before slicing.
Notes
- Dark metal pans absorb more heat and cook faster, often leading to darker, crispier crusts
- Glass and ceramic pans distribute heat more evenly but may require longer baking times
This is better than regular pumpkin bread! The topping is SO good!
Does it have to be soy milk? Normally keep oatmilk in the house
I have not tried oatmilk in this recipe – it is a bit sweeter than soy but it would probably still work. Report back if you get a chance if that still works 🙂
From King Arthur website;
Sub for 1 egg: Combine 1 tablespoon flax meal or whole chia seeds with 3 tablespoons (42g) water and let sit for 5 to 10 minutes, until gelatinous.
I recommend only using 2 tbsp for this recipe – 3 tbsp is too wet.