Mini Vegan Pumpkin Bread
These Mini Vegan Pumpkin Bread Loaves are soft, moist, and topped with a buttery brown sugar streusel that bakes into the perfect crunchy topping. They’re easy to make with canned pumpkin and pantry staples, making them a great fall breakfast, afternoon snack, or homemade gift during the holidays.
How to Make Mini Vegan Pumpkin Bread
Ingredients You’ll Need
Pumpkin Bread
- 1 (15 oz) can pumpkin puree
- 4 tablespoons unsweetened applesauce
- ½ cup almond milk
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- 1 cup cane sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1¾ cups all-purpose flour
Brown Sugar Streusel
- ¼ cup melted vegan butter
- ¼ cup brown sugar
- 2 tablespoons cane sugar
- ½ teaspoon pumpkin pie spice
- ½ cup all-purpose flour
Step-by-Step Guide
1. Preheat the Oven
Preheat your oven to 325°F and lightly grease your mini loaf pans.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, applesauce, almond milk, vegetable oil, and vanilla until smooth.
3. Add the Sugar and Spices
Add the cane sugar, brown sugar, baking soda, cinnamon, salt, and pumpkin pie spice. Whisk again until everything is well combined.
4. Add the Flour
Add the flour and gently whisk until just combined. Don’t overmix the batter or the loaves can turn out dense.
5. Make the Brown Sugar Streusel
In a small bowl, stir together the melted vegan butter, brown sugar, cane sugar, pumpkin pie spice, and flour until a crumbly streusel forms.
6. Fill the Loaf Pans
Divide the batter evenly between the mini loaf pans.
7. Add the Streusel
Sprinkle the brown sugar streusel evenly over the tops of each loaf.
8. Bake
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Important Recipe Notes
- Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices that will change the recipe.
- Once you add the flour, mix just until it’s combined. Overmixing can make the bread dense instead of soft.
- Every mini loaf pan is a little different, so start checking for doneness around the 25-minute mark.
- Let the loaves cool for about 10 minutes before removing them from the pans.
- These mini loaves freeze really well. Once they’re completely cool, wrap them tightly and freeze for up to 3 months.
Mini Vegan Pumpkin Bread with Brown Sugar Streusel
Mini Vegan Pumpkin Bread with Brown Sugar Streusel
Equipment
Ingredients
Pumpkin Bread
- 1 15 oz can pumpkin puree
- 4 tablespoons unsweetened applesauce
- ½ cup almond milk
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- 1 cup cane sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1¾ cups all-purpose flour
Brown Sugar Streusel
- ¼ cup vegan butter melted
- ¼ cup brown sugar
- 2 tablespoons cane sugar
- ½ teaspoon pumpkin pie spice
- ½ cup all-purpose flour
Instructions
- Preheat your oven to 325°F and lightly grease your mini loaf pans.
- In a large mixing bowl, whisk together the pumpkin puree, applesauce, almond milk, vegetable oil, and vanilla until smooth.
- Add the cane sugar, brown sugar, baking soda, cinnamon, salt, and pumpkin pie spice. Whisk again until everything is well combined.
- Add the flour and gently whisk until just combined. Be careful not to overmix.
- In a small bowl, stir together the melted vegan butter, brown sugar, cane sugar, pumpkin pie spice, and flour until a crumbly streusel forms.
- Divide the pumpkin batter evenly between the mini loaf pans.
- Sprinkle the streusel evenly over the tops of each loaf.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
