Vegan Pumpkin Bread With Nut Crumble Topping

Craving a slice of warm, comforting fall goodness? This Vegan Pumpkin Bread With Nut Crumble Topping is the answer! Bursting with pumpkin spice flavor and topped with a deliciously crunchy nut crumble, this plant-based treat is perfect for breakfast, dessert, or any time you need a cozy pick-me-up. Ditch the dairy and eggs without sacrificing taste or texture – this recipe delivers a moist, flavorful, and utterly irresistible pumpkin bread that everyone will love. Get ready to experience fall bliss in every bite!

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What is Vegan Pumpkin Bread With Nut Crumble Topping?

Vegan Pumpkin Bread With Nut Crumble Topping is a delightful plant-based twist on a classic autumn bake. This recipe replaces dairy and eggs with vegan alternatives while still maintaining the moist, tender texture and comforting pumpkin spice flavors you crave. The star of the show is the decadent nut crumble topping, adding a satisfying crunch and nutty sweetness that complements the soft, spiced bread. Perfect for sharing with friends and family (or keeping all to yourself!), this vegan pumpkin bread is a simple yet impressive way to enjoy the best of fall flavors.

It’s easier than you think to create a show-stopping vegan treat that rivals any traditional recipe. Whether you’re a seasoned vegan baker or just curious about plant-based baking, this recipe is a perfect starting point. So grab your mixing bowls, preheat your oven, and get ready to bake up a batch of autumnal magic!

Ready to experience fall in every bite? Try this Vegan Pumpkin Bread recipe today!

Key Ingredients for Vegan Pumpkin Bread With Nut Crumble Topping:

For the Pumpkin Bread:

All-Purpose Flour: 2 ½ cups (300g) – Provides the structure for the bread.
Baking Soda: 1 tsp – Leavening agent that helps the bread rise.
Baking Powder: 1 tsp – Adds extra lift and a lighter texture.
Salt: ½ tsp – Enhances the flavors of the other ingredients.
Pumpkin Pie Spice: 2 tsp – A blend of warming spices like cinnamon, ginger, nutmeg, and cloves, essential for that classic pumpkin flavor.
Cinnamon: ½ tsp – Adds extra warmth and enhances the overall spice profile.
Canned Pumpkin Puree: 1 ½ cups (360g) – Make sure it’s 100% pumpkin puree, not pumpkin pie filling.
Granulated Sugar: 1 ½ cups (300g) – Adds sweetness and moisture.
Brown Sugar: ½ cup (100g), packed – Adds a deeper caramel flavor and helps create a moist texture.
Neutral Oil: ½ cup (120ml) – Vegetable, canola, or sunflower oil work well. Adds moisture and richness.
Vanilla Extract: 1 tsp – Enhances the flavor of the other ingredients.
Apple Cider Vinegar: 1 tbsp – Reacts with the baking soda to create a lighter texture.
Plant-Based Milk: ½ cup (120ml) – Almond, soy, oat, or any unsweetened plant-based milk alternative.

For the Nut Crumble Topping:

All-Purpose Flour: ½ cup (60g) – Provides structure for the crumble.
Brown Sugar: ¼ cup (50g), packed – Adds sweetness and a rich, molasses-y flavor.
Chopped Nuts: ½ cup (50g) – Walnuts, pecans, or a mixture. Adds crunch and nutty flavor.
Vegan Butter: ¼ cup (57g), cold and cubed – Adds richness and helps the crumble form.

How to Make Vegan Pumpkin Bread:

This Vegan Pumpkin Bread With Nut Crumble Topping is easy to make and satisfying! The fluffy, spiced bread takes just 20 minutes to prepare, followed by an hour in the oven. The nut crumble topping adds a delightful crunch and extra layer of flavor. Perfect for breakfast, dessert, or a cozy snack, this bread is sure to become a fall favorite in your kitchen.

Step-by-Step Instructions:

1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang for easy removal.

2. Combine Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined. Make sure there are no lumps.

3. Combine Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, vanilla extract, apple cider vinegar, and plant-based milk until well combined. Ensure the sugars are dissolved.

4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in a tough bread. A few streaks of flour are okay at this stage.

5. Prepare the Nut Crumble Topping:
In a small bowl, combine the flour, brown sugar, and chopped nuts. Add the cold, cubed vegan butter and use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

6. Assemble and Bake:
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the nut crumble topping evenly over the batter.

7. Bake:
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top of the bread starts to brown too quickly, you can loosely tent it with foil during the last 15-20 minutes of baking.

8. Cool and Serve:
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Why You’ll Love This Vegan Pumpkin Bread:

This Vegan Pumpkin Bread is a delightful autumn treat that offers a unique blend of flavor and texture. The main highlight is the perfectly balanced spice profile, combining classic pumpkin pie spices with a generous dose of cinnamon for a warm, comforting taste. Making this bread at home is also a great cost-saving alternative to buying pre-made loaves from the store, and you have full control over the ingredients. Finally, the star of the show is the crunchy nut crumble topping, adding a textural contrast and nutty sweetness that elevates the entire bread.

If you enjoy this recipe, be sure to try our Vegan Apple Crumble Muffins for another delicious fall baking adventure!

Ready to bake your own slice of autumn? Give this recipe a try!

What to Serve Vegan Pumpkin Bread With:

This Vegan Pumpkin Bread with Nut Crumble Topping pairs perfectly with a variety of accompaniments to enhance its flavors and create a memorable experience. Here are a few suggestions:

Vegan Cream Cheese Frosting: A tangy and creamy frosting adds a touch of sweetness and complements the spiced bread.
Warm Spiced Apple Cider: The warmth and spice of the cider enhance the fall flavors of the pumpkin bread.
Vegan Whipped Cream: A dollop of coconut whipped cream or other plant-based whipped cream adds a light and airy touch.
Vanilla Ice Cream: A scoop of vegan vanilla ice cream makes for a decadent dessert pairing.
A Cup of Coffee or Tea: These are classic pairings that complement the warmth and spice of the bread.

Top Tips for Perfecting Vegan Pumpkin Bread:

Here are some tips to help you bake the most delicious and moist vegan pumpkin bread:

Don’t Overmix: Overmixing the batter can result in a tough bread. Mix until just combined.
Use Room Temperature Ingredients: Allow your plant-based milk and pumpkin puree to come to room temperature for a smoother batter.
Measure Flour Accurately: Spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag. This helps avoid using too much flour, which can result in a dry bread.
Test for Doneness: Use a toothpick or cake tester to check if the bread is done. It should come out clean or with a few moist crumbs attached.
Adjust Sugar to Taste: If you prefer a less sweet bread, you can reduce the amount of sugar slightly.
Add Chocolate Chips: For an extra touch of indulgence, add vegan chocolate chips to the batter.
Substitute Nuts: If you don’t have walnuts or pecans, you can use other nuts like almonds or even pumpkin seeds.
Use Fresh Spices: Ensure your pumpkin pie spice and cinnamon are fresh for the best flavor.
Let it Cool Completely Before Slicing: Letting the bread cool completely before slicing will prevent it from crumbling.
Vegan Butter Substitutions: If vegan butter isn’t available you can substitute with coconut oil, but be mindful of the flavor differences.

Health Benefits of Vegan Pumpkin Bread:

This Vegan Pumpkin Bread, while a treat, offers several potential health benefits thanks to its ingredient choices:

Pumpkin: Pumpkin is rich in Vitamin A, which is important for vision, immune function, and skin health. It’s also a good source of fiber, promoting digestive health.
Nuts: Walnuts and pecans in the crumble topping are packed with healthy fats, antioxidants, and fiber. They contribute to heart health and can help lower cholesterol levels.
Spices: Spices like cinnamon, ginger, and nutmeg have anti-inflammatory and antioxidant properties. They can also aid in digestion.
Plant-Based Diet: As a vegan recipe, it’s free from cholesterol and saturated fats found in animal products. Plant-based diets are often associated with lower risks of heart disease, type 2 diabetes, and certain cancers.
Fiber: The combination of pumpkin, nuts, and whole wheat flour contributes to a good source of dietary fiber, which helps with satiety and regulates blood sugar levels.
Reduced Sugar: This recipe uses less sugar when comparions to traditional pumpkin bread recipes.

Storing and Reheating Tips:

Storing:

Room Temperature: Store the cooled pumpkin bread in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, wrap the bread tightly in plastic wrap and then place it in an airtight container in the refrigerator. It will stay fresh for up to a week.
Freezer: To freeze the pumpkin bread, wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before serving.

Reheating:

Individual Slices: To reheat a single slice, you can microwave it for 15-30 seconds, or toast it lightly in a toaster oven.
Whole Loaf: To reheat the entire loaf, wrap it in foil and bake at 300°F (150°C) for about 10-15 minutes, or until warmed through. Be careful not to overheat it, as this can dry it out.
[Recipe Name] FAQs:

Final Thoughts:

This Vegan Pumpkin Bread With Nut Crumble Topping is a delightful way to celebrate the flavors of fall. It’s easy to make, packed with warm spices, and topped with a delicious crunchy crumble. Whether you’re vegan or simply looking for a healthier twist on a classic recipe, this bread is sure to please. Enjoy it with a cup of coffee or tea for a cozy and satisfying treat!

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Vegan Pumpkin Bread FAQs:

Q: Can I use gluten-free flour?
A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Just be sure to use a blend that contains xanthan gum for best results.

Q: Can I make this into muffins?
A: Absolutely! Reduce the baking time to about 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Q: Can I omit the nut crumble topping?
A: Yes, you can omit the nut crumble topping if you prefer. The bread will still be delicious without it or you can sprinkle some vegan sugar.

Q: Can I use a different type of nut in the crumble?
A: Of course! Feel free to use your favorite nuts, such as almonds, pecans, or walnuts.

Q: Why did my bread turn out dry?
A: Overbaking, using too much flour, or not using enough oil can cause a dry bread. Be sure to measure your ingredients accurately and avoid overmixing the batter.

Q: Can I add chocolate chips?
A: Yes, adding vegan chocolate chips to the batter is a great way to enhance the flavor!

Q: How do I prevent the nuts from burning while baking?
A: If you notice the nuts browning too quickly, you can tent the bread with foil during the last 15-20 minutes of baking.

Q: What can I substitute for pumpkin pie spice?
A: If you don’t have pumpkin pie spice, you can create your own blend by combining cinnamon, ginger, nutmeg, and cloves.

Vegan Pumpkin Bread With Nut Crumble Topping – Plant-Based Fall Bliss