Vegan Pumpkin Streusel Bread


By: Sonya Khanna

This is one of my favorite fall treats! I bake it almost weekly, but I assure you, it is very healthy, and, as always, delicious!

The best thing about this bread is that it is free of refined sugar, gluten,  dairy and eggs! It is completely vegan, yet still moist, fluffy and very sweet! You may also substitute the nuts with pumpkin seeds, if you have an allergy or if you just wish to.

You will make the Bread in three separate bowls. One for the Dry ingredients, One for the wet, and one for the streusel mix!



Dry Ingredients

  • 1 1/2 cups of Gluten free flour
  • 1/2 oats (or you can do 2 cups of flour and leave the oats out)
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 1 1/2 tsp of pumpkin spice
  • 2 tsp of ground flax seed
  • 1/3 cup of chopped nuts/seeds blend (pecans, hemp seeds, pumpkin seeds, sunflower seeds)

Wet ingredients 

  • 1 1/2 cup of pumpkin pureed or canned
  • 1 cup of almond milk (my favorite is almond coconut blend, but your choice)
  • 1/4 + 2 tbsp cup of maple syrup
  • about 1/2 cup of date puree (blend 7 medjol dates with about a 1/3 cup of boiling water in food processor until completely pureed)
  • 1 1/2 tbsp apple cider vinegar
  • 1 1/2 tsp pure vanilla extract
  • 5-15 drops of liquid stevia
  • 1/4 cup melted coconut oil (added last)

Streusel Mix

  • 1/3 cup of chopped nuts/seeds blend pulsed in food processor (pecans, hemp seeds, pumpkin seeds, sunflower seeds)
  • 1/4 cup gluten free flour
  • 1/4 cup oats
  • 4 tbsp of maple syrup
  • 2-3 tbsp hardened coconut oil or vegan butter
  • 2 tsp pumpkin spice
  • 1 tbsp date puree



  1. Preheat the oven to 350F/180C. Oil a standard loaf pan or muffin tin.
  2. In a medium size bowl add the dry ingredients. Mix all the ingredients  evenly.
  3. Make the streusel by adding the ingredients in a small bowl. Mix until the mixture even.
  4. Blend the dates and the boiling water in a food processor until the mix is completely pureed into a creamy, almost syrupy consistency. Add 1 tbsp of mix to the streusel. The rest is for the wet mixture.
  5.  Mix the wet ingredients in a large bowl except the coconut oil.
  6. Add in the date puree then the coconut oil last so the coconut oil does not cool and clump up. Whisk the mixture until it is fluffy.
  7. Add the dry ingredients, slowly, to the wet pumpkin mixture until the dry ingredients are combined. Do not over mix to ensure a fluffy loaf! Add a small bit of almond milk if necessary.
  8. Pour the pumpkin batter into the pan and use your hands to evenly spread place the streusel mixture in a layer on top.
  9. Bake for 40 – 45 mins. Check on the bread at 35-38 minutes. To know when it is ready, insert a toothpick and make sure it comes out clean.


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This bread goes great with a warm spicy soup or a hot chili!

I love to experiment with different ways of baking this loaf, but this has gotten to be my favorite! I hope you enjoy this yummy, moist, pumpkin treat!  ♥



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