/gheeː peaː teaː/
Servings: 8 | 30 minutes | 220 kcal
Pumpkin bread originates from America, where pumpkins are native and an integral part of their cuisine. This recipe, however, is a modern, vegan take on the traditional pumpkin bread.
Whenever autumn rolls around, I find myself craving the comforting flavours of pumpkin and cinnamon. This vegan pumpkin bread was born out of that craving. The addition of a cinnamon streusel topping adds a delightful crunch and an extra layer of sweetness.
Ingredients
- 1 cups Pumpkin puree
- 3/4 cups Sugar
- 1/3 cups Vegetable oil
- 1/4 cups Water
- 1 3/4 cups Flour
- 1 teaspoons Baking soda
- 1 teaspoons Cinnamon
- 1/2 teaspoons Nutmeg
- 1/2 teaspoons Salt
- 1/4 cups For the streusel: flour
- 1/4 cups For the streusel: brown sugar
- 2 teaspoons For the streusel: vegan butter
- 1/2 teaspoons For the streusel: cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the pumpkin puree, sugar, oil, and water.
- In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add these dry ingredients to the pumpkin mixture and stir until just combined.
- Pour the batter into the prepared loaf pan.
- To make the streusel, combine the flour, brown sugar, vegan butter, and cinnamon in a small bowl. Sprinkle this mixture over the top of the batter in the loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted into the centre comes out clean. Allow the bread to cool before slicing and serving.