Pumpkin Loaf w/ Streusel Topping

Photo: Down to Earth Recipes
Pumpkin Loaf recipe from Down to Earth Organic and Natural.
Yield
1 bread loaf
Vegan
Breads and Muffins
Desserts
Ingredients

Streusel Topping

  • ¼ cup unbleached all-purpose flour
  • ¼ cup brown sugar
  • 3 Tablespoons vegan butter
  • 3 Tablespoons chopped pecans
  • 2 Tablespoons shredded coconut (optional)

Pumpkin Loaf

  • ⅓ cup oil (canola, safflower or sunflower)
  • ½ cup soy milk
  • ¾ cup brown sugar
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1 cup + 2 Tablespoons unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅓ cup chopped pecans
Instructions
  1. Preheat oven to 350°. Coat loaf pan with oil and dust with flour. Set aside.
  2. Combine flour, brown sugar, vegan butter, chopped pecans and coconut (if using) in a bowl. Mix with a fork until crumbly . Set aside.
  3. In a large bowl combine oil, soy milk, brown sugar, pumpkin and vanilla.
  4. In a small bowl mix together the flours, baking soda, baking powder, cinnamon and nutmeg.
  5. Add dry ingredients and pecans to wet mixture and stir until just combined. Be sure not to over-mix.
  6. Pour into prepared loaf pan and top with streusel topping.
  7. Bake 55 minutes or until toothpick in center comes out clean. Serve and enjoy!