Shut the front door….that is just how freaking delicious this bread is. I told you I would fall victim to “Pumpkin Season” sooner or later, didn’t I? It was almost like those were a gateway to Pumpkin Town. This recipe is sooooo good that I made not just a loaf of bread, but muffins as well. If you have teenagers, you will fully appreciate the fact that anything in need of slicing or similar prep required prior to stuffing it into your face…well it deters them from attacking that item as quickly as they may other items available.
So yes, it’s true. I set up a decoy to deter my own children away from eating the entire loaf of bread. Of course before setting this trap I personally hand tested at least one muffin. The things we do for our children…I know, I know, I could almost be considered a saint and I am perfectly ok with that.
While the bread and muffins were truly decadent right out of the oven, I can also attest that they are delicious at room temp for breakfast and midday snack as well. Just letting you know…
I’ve become much more comfortable with raw ingredients, and prepping and storing my own sauces, spices, etc. One thing I have yet to conquer is baking with real pumpkin. I would like to get as far away from using canned goods as possible, so this may be on my winter bucket list. But for now, this recipe uses good old canned pumpkin puree (not to be confused with pie filling)
I have spent the past couple of months slowly replacing many of the products that I have in my kitchen, slowly moving away from bleached flour and refined sugar and starting to incorporate more organic and vegan brands. I wish I could say it was easy and could be done overnight, but without hurting the budget and wasting a lot of food – it takes some time. Plus, its an adventure heading to the grocery store to look for things you have never heard of before! I am fairly certain the folks over the the Fresh Market are starting to wonder what in the world I am trying to make!
Do you see that streusel on top? It is the perfect combination of sweet crunchy goodness that happens right before you get pumpkiny softness. It’s borderline amazing. Now do you see why I horded all the bread from my children?
- 15 oz. can Pumpkin Puree
- 1½ cup sugar
- ½ cup brown sugar, packed
- ⅔ cup coconut oil (liquified)
- ½ cup almond milk (closer to room temp, the better)
- 4 Tbs pure maple syrup
- 2 Tbs vanilla extract
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1½ tsp cloves
- 1 tsp nutmeg
- 1 tsp salt
- 2¼ cup flour
- 4 tsp baking powder
- ½ cup vegan butter, softened
- ½ cup brown sugar
- ½ cup flour
- Preheat oven to 375 degrees.
- Combine all bread ingredients with the exception of the flour & baking powder, in a large bowl. Stir until combined.
- In a separate bowl, mix the flour and baking powder under bread ingredients.
- Slowly mix the flour and baking powder into the large bowl, stirring after adding a little bit at a time.
- Pour bread mixture into either a greased bread pan, or greased muffin pans.
- In a small bowl, combine the streusel topping ingredients.
- Depending on how soft your butter is, you may need to add additional flour. Topping should be somewhat crumbly.
- Sprinkle topping over your bread or muffins, distributing evenly.
- Bake at 375 degrees for:
- Bread: 35 minutes
- Muffins: 20 minutes
- Top will be golden brown and soft to touch when done.