Vegan Pumpkin Bread

(One large bowl only)

• 1 cup (260 g) pumpkin puree (not pumpkin pie filling)

• 1/2 cup (100 g) organic granulated sugar

• 3/4 cup (150 g) organic light brown sugar

• 1/2 cup (113 g) cooking oil, such as avocado oil, olive oil, or a blend

• 1 tbsp vanilla extract

• 1/4 tsp sea salt

• 2 tsp pumpkin spice blend

• 1 tsp ground cinnamon

• 1 1/2 tsp baking powder

• 1/4 tsp baking soda

• 2 cup (250 g) all purpose flour or gluten free 1:1 baking flour

• 1 cup of chocolate chips

Cinnamon Streusel:

• 1/2 cup all purpose flour

• 1 tsp ground pumpkin spice

• 1/3 cup light brown sugar

• 5 tbsp vegan butter, melted

• 1 tsp vanilla extract

• 1/8 tsp sea salt

Vegan Cream Cheese frosting:

• 1/4 cup (65 g) vegan butter, room temperature

• 1/4 cup (65 g) vegan cream cheese, room temperature

• 1 cup powdered sugar

• 1 tsp vanilla extract

Instructions

• Prep: Preheat the oven to 350F. Grease an 8″ or 9″ loaf pan and line with parchment paper. Measure out all ingredients before beginning. 

• If using a the streusel topping: Whisk together the melted vegan butter, brown sugar, flour, and cinnamon until it resembles a crumble. Then set aside. 

• Whisk together the wet ingredients: In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, oil, vanilla extract, and sea salt. Mix until combined. Then add in the pumpkin spice, baking powder, and baking soda, whisking to integrate. 

• Finish the pumpkin bread batter: Add in the flour. Whisk until the dry JUST combines with the wet. Be careful NOT to over mix. It’s okay if there are still some clumps- the batter shouldn’t be entirely smooth, just no dry mixture showing. 

• Bake the pumpkin bread: Pour the batter into the prepared loaf pan. If topping with the streusel, sprinkle the streusel on top. Place the pumpkin bread into the oven to bake. If baking with the streusel, baking for 1 hour and 15 minutes, covering the pumpkin bread after 1 hour to prevent the streusel from burning. For a plain pumpkin bread, bake for 55-60 minutes. Remove the pumpkin bread once fully baked and a knife comes out clean.

• Slice and serve: Allow the pumpkin bread to cool in the loaf pan for 10 minutes before carefully transferring to a cooling rack to cool for another 10 minutes. If using the frosting, cool entirely before topping with frosting.

• Cream cheese frosting: To make the frosting, use a hand mixer to cream together the vegan butter and vegan cream cheese. Then add in the powdered sugar and vanilla extract, and mix just until combined. Top the pumpkin bread with the frosting, slice and enjoy!