Enjoy the flavors of fall with this pumpkin bread with streusel topping and a creamy layer in the center. Each bite delivers tender, moist pumpkin bread with the tangy flavor of cream cheese, and just a bit of sugary crunch from the streusel topping. It will make your vegan pumpkin bread dreams come true!
Every year when fall rolls around I can't wait for pumpkin season and all the fall flavors to appear at Starbucks! But I never get to enjoy their pumpkin bread since it's not vegan! So I decided it was time to make a vegan Starbucks pumpkin loaf. I've used theirs as a bit of inspiration for this recipe.
The results are a pumpkin loaf full of pumpkin flavor with hints of fall spices and a buttery streusel that makes it perfect for the fall season.
If you want to see other Starbucks recipes you can make at home try my pumpkin cream cheese muffins, blueberry oat crumble bars, and vegan lemon bars.
What You'll Need to Make Copycat Starbucks Pumpkin Bread
There are three main components of this streusel pumpkin bread; the loaf, the filling, and the topping. Here's a look at some of the highlights in each element. Check the recipe card for the full list and quantities.
- Pumpkin puree: Using canned pumpkin puree makes this recipe so much easier. I also find canned pumpkin is more reliable for consistency when baking. Be sure that you are using 100% pure pumpkin puree and not pumpkin pie filling. They're not the same.
- Spices: The pumpkin loaf uses a blend of cinnamon, nutmeg, allspice, and ginger to infuse the pumpkin with an inviting and warming feel of Fall!
- Flax egg: Use a combination of flax and water to create flax eggs to replace the regular egg. It will act similarly to a regular egg in this pumpkin quick bread recipe.
- Apple cider vinegar: This mild vinegar activates the baking soda used to give the pumpkin bread a bit of a lift.
- Oil: I am using olive oil but you can use any neutral flavored oil such as coconut oil, canola oil, or others.
- Leavener: This recipe uses a combination of baking powder and baking soda to create a lighter-textured loaf.
- Vanilla extract: Adds warming sweet aroma and flavor to the cream cheese filling and the pumpkin bread.
- Vegan cream cheese: Use your favorite vegan brand to give the creamy filling the signature cream cheese flavor.
- Cornstarch: Just a bit to help thicken the filling.
- Vegan butter: Adds buttery flavor to the delicious streusel topping.
- Crumbly Topping: Made with all-purpose flour, brown sugar, granulated sugar, and cinnamon.
- Walnuts: Adds crunch to the crumb topping.
Substitutions
If you want to make some swaps in this pumpkin streusel bread recipe, here are a few I know will work!
- Walnuts: Use pecans instead! Or if you prefer to make it nut-free you can leave them out.
- Apple cider vinegar: I prefer the mild and slightly sweet elements it brings but you can also use white vinegar, rice vinegar, or lemon juice. Just note they will each bring a slightly different flavor to your pumpkin loaf.
- Spices: Swap the individual spices for pumpkin pie spice instead.
How to Make Homemade Pumpkin Bread
While there are multiple steps involved, this easy pumpkin bread recipe goes together pretty quickly! it's easy enough for any level baker to prepare. Here's a look at the highlights.
- Combine all the ingredients for the bread in a large mixing bowl.
- Mix everything together to create a thick batter.
PRO TIP: I prefer to mix together the wet ingredients first and then add the dry! This way it's easier to mix without mixing too much.
- Make the cream cheese filling. Combine the ingredients for the filling and whisk them together.
- Make the streusel. Cut up the cold butter into cubes and place in a medium bowl. Add the remaining ingredients and use your hands to mix everything together. You should form some big clumps of butter and sugar- no need to combine perfectly.
- Add half of the pumpkin batter to your pan and use a spatula to level out the batter. Add the cream cheese filling on top and even out the layer.
- Pour the rest of the pumpkin batter and even out the top layer.
- Add the streusel mixture on top of the loaf.
- Bake the loaf. Then slice and enjoy!
Recipe Tips
- Store leftover pumpkin bread well-wrapped or in an airtight container in the fridge for up to four days. I don't recommend freezing the bread.
- Line your pan with parchment. Make sure the edge of the paper extends over the sides of the pan on the long sides so it you can use the pieces to lift the bread out of the pan.
- Make sure to use cold butter. This will keep the streusel topping more crumbly.
Video
Frequently Asked Questions
You can! Fresh pumpkin puree often contains a bit more moisture than the canned. I highly recommend straining it very well and maybe even squeezing it a bit in a piece of cheesecloth or a clean tea towel.
The cream cheese filling makes it slightly tricky. The top should appear cooked and not jiggly in the center when you touch it. If you lightly press it should spring back. You can also check with a toothpick inserted partially into the top of the loaf. It should come out mostly clean with only a few crumbs stuck to it when it's done.
More Vegan Pumpkin Recipes
Vegan Pumpkin Bread with Cream Cheese Filling and Streusel Topping
Ingredients
Bread Ingredients
- 2 cups all-purpose flour 240 g
- 1 cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- ¼ teaspoon each of nutmeg allspice ginger & salt
- 1 ½ cup pumpkin puree
- 2 flax eggs 2 tablespoon ground flax + 6 tablespoon water
- 1 tablespoon apple cider vinegar
- ½ cup oil I used olive oil
- 2 teaspoon vanilla extract
Cream Cheese Filling
- 1 cup vegan cream cheese
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ tablespoon cornstarch
Streusel Topping
- ¼ cup cold vegan butter
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoon white sugar
- 2 tablespoon chopped walnuts
- ½ teaspoon cinnamon
Instructions
- Start by mixing the flax egg ingredients and letting them set for 5 minutes.
- To a large bowl, add all of the bread ingredients and mix well.
- In a separate bowl, whisk together the filling ingredients.
- Line a loaf pan with parchment paper and spray with cooking oil.
- Add half of the pumpkin batter to the pan. Use a spatula to level out the batter. Pour the cream cheese filling on top and even out the layer. Then pour the rest of the pumpkin batter and even out the top layer.
- To create the streusel, cut up the cold butter into cubes. Add all of the ingredients, plus the cold butter to a bowl. Use your hands to combine them. You will get some big clumps left, leave those as is!
- Add the streusel on top of the loaf. Bake the loaf for 55-60 minutes at 350*F. Then slice and enjoy!
Notes
- Store leftovers well wrapped or in an airtight container in the fridge for up to four days. I don't recommend freezing the bread.
- Line your pan with parchment. Make sure the edge of the paper extends over the sides of the pan on the long sides so it you can use the pieces to lift the bread out of the pan.
- Make sure to use cold butter. This will keep the streusel topping more crumbly.
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