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a loaf of vegan pumpkin bread with a slice taken from it showing the fluffy texture, It has a biscoff glaze and pecan streusel topping.

Vegan Pumpkin Bread

Moist and fluffy vegan pumpkin bread with crunchy pecan streusel and sweet biscoff glaze. Easy to make and bursting with warm pumpkin spice flavor, this is the ultimate fall quick bread!
Course Dessert, Snack
Cuisine American
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 422kcal


Pecan Streusel

  • 50 g pecans roughly chopped *see note 1
  • 25 g all-purpose flour (plain flour)
  • 20 g brown sugar I use light Muscovado
  • 1 teaspoon pumpkin spice mix *see note 2
  • 4 teaspoons vegan butter melted

Pumpkin Bread

  • 118 ml soy milk *see note 3
  • 1 ½ teaspoons apple cider vinegar
  • 250 g canned pumpkin puree (not pumpkin pie filling)
  • 200 g light brown sugar I use light Muscovado
  • 30 g dark brown sugar I use dark Muscovado *see note 4
  • 118 ml olive oil *see note 5
  • 1 tablespoon vanilla extract
  • 250 g all-purpose flour (plain flour)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon pumpkin spice mix *see note 2
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt

Biscoff Glaze


  • Tip: I highly recommend using a digital scale and measuring in grams for the most accurate results. Also, check out the post above for tips and tricks!
  • Prepare: Preheat your oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with some oil or vegan butter and line it with a sling of parchment paper - leaving an overhang on the sides.
    To prepare the vegan "buttermilk" add the soy milk and apple cider vinegar to a jug, stir, and allow to sit for 10 minutes.
    Prepare the pumpkin spice if using homemade (see recipe note 2).
  • Make the pecan streusel: Add the chopped pecans, brown sugar, flour, pumpkin spice, and melted butter to a medium bowl. Rub the butter into the dry ingredients until it resembles a crumb consistency. Set aside (in the fridge if your kitchen is warm).
  • Mix the wet ingredients: Add the prepared vegan buttermilk, pumpkin puree, light and dark brown sugar, olive oil, and vanilla extract to a large mixing bowl and whisk to combine.
  • Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin spice mix, cinnamon, and salt.
  • Make the batter: Sift the dry ingredients into the wet ingredients in 2 parts. Fold the ingredients into the batter between each increment until there are no pockets or streaks of flour. Do not be tempted to overmix!
  • Assemble: Add the batter to the prepared loaf pan and smooth out the top of it with a spatula or knife. Sprinkle the pecan streusel mixture on top in an even layer, coating every part of the batter. 
  • Bake: Bake for 50-55 minutes. The loaf will rise and the top will be golden brown. Check the cake is done at the 50-minute mark by piercing it with a toothpick or a knife, the knife should come out clean with a small few crumbs on it. Continue to bake in 5-minute increments as and if needed until baked through.
    Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
  • Make the glaze: In a medium bowl, whisk together the powdered sugar, biscoff spread, non-dairy milk, and vanilla extract until smooth. Cover and set aside until ready to use.
    Once the loaf is completely cool, transfer it to a tray or sheet of parchment paper and drizzle the glaze all over the top.
  • Storage: When your cake has cooled, wrap any leftovers tightly in plastic wrap or foil, or place it in an airtight container. It can be kept at room temperature for up to 5 days (provided your environment is not too warm) or in the fridge for up to 7 days.
    To freeze, cut the bread into individual slices and separate them with sheets of parchment. Make sure they are wrapped well or place them in a sealed container and freeze for up to a month. To defrost, let it thaw at room temperature for a couple of hours.


  • 1. Pecans - Use walnuts instead if preferred.
  • 2. For homemade pumpkin spice mix simply mix together the following: (2 ½ tsp ground cinnamon, ½ tsp ground ginger, ½ tsp allspice, and ¼ tsp ground cloves).
  • 3. Soy milk - Sub with oat milk or almond milk if needed.
  • 4. Dark muscovado sugar - Replace this with additional light brown sugar if needed. You can also omit it for a slightly reduced sugar content but note that the loaf won't be quite as moist.
  • 5. Olive oil - Replace with a neutral oil such as sunflower or rapeseed if preferred.


Serving: 1slice | Calories: 422kcal | Carbohydrates: 61g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 250mg | Potassium: 168mg | Fiber: 2g | Sugar: 36g | Vitamin A: 4035IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 2mg