Cinnamon Crumble Pumpkin Bread (Vegan)

5 from 1 vote

Cinnamon Crumble Pumpkin Bread (Vegan)

You are going to absolutely love this fall-inspired Cinnamon Crumble Pumpkin Bread! It makes the house smell incredible and each bite include a soft and fluffy middle with a buttery melt-in-your mouth cinnamon crumb topping.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Diet:

Servings: slices (1 loaf)

Calories: 293kcal

Author: Allie Petersen

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 ingredients
1/4 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

Tip: The type of baking pan you use will affect cook time.

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

Nutrition