Mini Vegan Pumpkin Bread with Brown Sugar Streusel
Soft, moist mini vegan pumpkin bread made with canned pumpkin, warm fall spices, and topped with a buttery brown sugar streusel.
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Servings: 15 mini loaves
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.