Plant Based Pumpkin Walnut Streusel Bread

Authorchef-Julia.com
RatingDifficultyBeginner

This pumpkin bread is perfect for fall and the holidays. In fact, I'm making this for my Thanksgiving dessert because my husband loves it so much. I'm making the plant-based version these days, but I've also included the conventional version too. I have adapted this recipe from my good friend, Chef Judie Byrd's original recipe. Everything she makes is so good!

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Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Ingredients
 1 ½ cups brown sugar
 1 ½ cups granulated sugar (white)
 1 cup vegetable oil
 ¾ cup aquafaba (liquid from canned chickpeas) or 4 eggs for conventional recipe
 1 15 ounce can pumkin puree
 3 ½ cups all purpose flour
 2 tsp salt
 2 tsp baking soda
 1 ½ tsp baking powder
 2 tsp ground cinnamon
 ½ tsp ground nutmeg
 ½ tsp allspice
 ½ tsp ground ginger
 ½ tsp ground cloves
  cup water
 1 cup toasted chopped walnuts
Streusel Topping
 ½ cup chopped walnuts
 ¾ cup brown sugar
  cup flour
 ½ cup vegan butter (Earth Balance)
 1 tsp cinnamon
Glaze
 1 cup sifted confectioners sugar
 2 tbsp melted vegan butter
 ½ tsp vanilla
 12 tbsp almond milk, to thin glaze
Directions
1

Preheat Oven to 350 degrees. Spray 7 mini loaf pans, 2 standard size loaf pans or 30 muffin holders with non-stick spray and line the bottoms with parchment paper, if desired.

2

In a mixer bowl, beat together the sugars, oil, aquafaba (or eggs), and pumplin. In a separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, allspice, ginger, and cloves. Add to pumpkin mixture, alternating with water. Stir in walnuts. Pour into prepared pans or muffin tins.

3

Stir together streusel topping ingredients and spoon on top of the loaves or muffins.

4

Bake standard size loaves for 1 hour and 15 minutes, or until toothpick comes out clean from the center. Bake mini loaves for 35-40 minutes and muffins for 25 minutes, depending on the size of your pans or muffin tins. (Bake until done in the center.)

Glaze
5

Stir together all glaze ingredients and drizzle over warm loaves or muffins.

Ingredients

Ingredients
 1 ½ cups brown sugar
 1 ½ cups granulated sugar (white)
 1 cup vegetable oil
 ¾ cup aquafaba (liquid from canned chickpeas) or 4 eggs for conventional recipe
 1 15 ounce can pumkin puree
 3 ½ cups all purpose flour
 2 tsp salt
 2 tsp baking soda
 1 ½ tsp baking powder
 2 tsp ground cinnamon
 ½ tsp ground nutmeg
 ½ tsp allspice
 ½ tsp ground ginger
 ½ tsp ground cloves
  cup water
 1 cup toasted chopped walnuts
Streusel Topping
 ½ cup chopped walnuts
 ¾ cup brown sugar
  cup flour
 ½ cup vegan butter (Earth Balance)
 1 tsp cinnamon
Glaze
 1 cup sifted confectioners sugar
 2 tbsp melted vegan butter
 ½ tsp vanilla
 12 tbsp almond milk, to thin glaze

Directions

Directions
1

Preheat Oven to 350 degrees. Spray 7 mini loaf pans, 2 standard size loaf pans or 30 muffin holders with non-stick spray and line the bottoms with parchment paper, if desired.

2

In a mixer bowl, beat together the sugars, oil, aquafaba (or eggs), and pumplin. In a separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, allspice, ginger, and cloves. Add to pumpkin mixture, alternating with water. Stir in walnuts. Pour into prepared pans or muffin tins.

3

Stir together streusel topping ingredients and spoon on top of the loaves or muffins.

4

Bake standard size loaves for 1 hour and 15 minutes, or until toothpick comes out clean from the center. Bake mini loaves for 35-40 minutes and muffins for 25 minutes, depending on the size of your pans or muffin tins. (Bake until done in the center.)

Glaze
5

Stir together all glaze ingredients and drizzle over warm loaves or muffins.

Plant Based Pumpkin Walnut Streusel Bread
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