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Vegan pumpkin bread with streusel topping sliced on a platter.

Vegan Pumpkin Bread with Cream Cheese Filling and Streusel Topping

Gaby Dimova
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 creamy 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!
5 from 3 votes
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 486 kcal

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.

Nutrition

Calories: 486kcalCarbohydrates: 64gProtein: 6gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 344mgPotassium: 148mgFiber: 4gSugar: 33gVitamin A: 5722IUVitamin C: 2mgCalcium: 93mgIron: 3mg
Keyword pumpkin bread with streusel topping, starbucks pumpkin bread, vegan pumpkin bread
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