Vegan Cinnamon Crumb Pumpkin Bread

Vegan cinnamon crumb pumpkin bread is rich, gooey, and full of fall spice flavor. It’s made with 6 healthy ingredients and fruit sweetened.

Guys, thanksgiving is a week away!! Have you planned your menu yet? And by menu, I mean have you decided what to make for dessert? That’s the only thing that truly matters on the big day, in my sweets-loving opinion.

But I will say, it’s important to nourish yourself the morning of so that you’ve got energy to cook + bake alllllll that thanksgiving goodness, which is where vegan cinnamon crumb pumpkin bread comes in. This is basically my 5 ingredient pumpkin bread recipe, plus a sweet + chewy cinnamon crumb all over the top. So it’s pumpkin bread, made even better.

PS, this is the last pumpkin recipe for this year! I love this time for baking, but it always just flies by.

Ingredients in for vegan cinnamon crumb pumpkin bread

• Rolled oats: you’ll blend the oats to flour consistency, which will hold the pumpkin bread together. Because it’s the only grain in the recipe, the oat flour will give the bread quite a dense, rich texture – it’s not light like a cake, but hearty and satisfying.
• Pumpkin pie spice: the warming spices bring out the classic fall pumpkin flavor.
• Medjool dates: you’ll make date paste by blending the dates (make sure to remove the pits first) with hot water. Dates give the pumpkin bread its natural, caramel-like sweetness, totally from fruit!
• Pumpkin puree: pumpkin is a must in pumpkin bread, and it helps to give a soft and gooey texture.
• Nondairy milk: the liquid brings the batter together. I used unsweetened almond milk, but any nondairy milk should work.
• Cinnamon: you’ll use a bit of cinnamon in the crumb topping, which gives even more warmth and fall flavor.

Tips for making vegan cinnamon crumb pumpkin bread

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 2 cups of whole, rolled oats, then put those 2 cups into your blender to make flour.
• Make all the date paste at once. Instead of blending the date paste for the batter then the date paste for the topping separately, I recommend blending all the dates at once, with 1 cup of hot water, and setting aside 1/4 cup for the crumb topping. This just makes it easier to get a more smooth paste, whereas blending just a few dates at a time usually leaves a few chunks behind. Still tastes great, but not as pleasant of a texture.
• Use a nonstick or parchment-lined pan. Make sure to use a nonstick or parchment-lined pan so that the bread doesn’t stick after baking.
• Let it cool completely. Let the pumpkin bread cool for at least 20 minutes before carefully turning it out of the pan, then let it sit and cool completely before slicing. It is pretty soft and gooey as is, but will firm up during the cooling process. If you slice too early, you’ll have a mess.
• Fancy it up with some toppings. This vegan cinnamon crumb pumpkin bread is so good on its own, but even better with whatever toppings you love. My favorites are almond butter or a drizzle of unsweetened vegan yogurt.

This vegan cinnamon crumb pumpkin bread is rich, dense, sweet and spiced, and loaded with that addictive crumb topping. It couldn’t be simpler to make with just 6 healthy ingredients, and if you’re anything like my husband and me, it won’t last more than a couple days in your house.

It’s going to be an extremely difficult choice between this pumpkin bread and these pumpkin cinnamon sugar doughnuts for thanksgiving breakfast, but I’m thinking maybe we’ll just go with both. More is more on thanksgiving, and always the best choice when it comes to sweets!

Xo,

Sara