Vegan Pumpkin Bread with Streusel Topping

Nothing makes me want to bake more than a cool autumn day.  Here’s my latest effort:


1/2 c all purpose flour

1/4 c light brown sugar

1 tsp cinnamon

1/4 c Earth Balance


1 1/2 tsp white vinegar

1/2 c soy milk

1 c all purpose flour

1 c whole wheat flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 c Earth Balance

3/4 c sugar

Egg replacer for 2 eggs

1 cup canned pumpkin

1/4 c molasses

1 tsp vanilla


Preheat oven to 325 degrees.  Spray loaf pan with cooking spray.

Prepare the topping:

Mix flour, sugar and cinnamon.  Cut Earth Balance in until crumbly.  Set aside

Prepare the bread:

Add vinegar to soy milk.  Set aside.

In a bowl, stir together the dry ingredients.  In a large bowl, cream the Earth Balance and sugar until light.  Beat in egg replacer, pumpkin, soy milk, molasses, and vanilla.  Stir in flour mixture until combined.

Spread in prepared pan.  Sprinkle topping over loaf.

Bake for 70 minutes, or until cake tester inserted in center comes out clean.

Cool for 15 minutes in pan.  Turn out on rack to finish cooling.



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