If you love pumpkin recipes as mush as I do, you HAVE to try this delicious and easy Vegan Pumpkin Pistachio Bread with Streusel Topping! Super moist, perfectly spiced and packed with pumpkin flavor, this is what all the cozy fall dreams are made of!
THIS POST IS BROUGHT TO YOU BY SETTON FARMS ALL THOUGHTS, OPINIONS, AND TEXT ARE MY OWN. THANK YOU SO MUCH FOR SUPPORTING THE BRANDS I LOVE, WHICH ALSO KEEP ME HUNGRY AND INSPIRED TO CREATE!!!
like, really good pumpkin bread
Ok ya’ll … I know there tons of vegan pumpkin bread recipes out there, but THIS Vegan Pumpkin Pistachio Bread with Streusel Topping is unlike any other! It’s moist and tender, packed with pumpkin flavor, then finished with the most delicious streusel topping – and the addition of Setton Farms Dry Roasted with Sea Salt Pistachio Kernels gives it just the right amount of salty and crunchy goodness! This pumpkin bread will leave your house smelling like your favorite fall candle, and it’s totally acceptable to eat for breakfast or dessert.
Grab a pumpkin-spiced drink and let’s get to making the best Vegan Pumpkin Pistachio Bread with Streusel Topping!
how to make vegan pumpkin bread
I’m not sure what’s better – the fact this Vegan Pumpkin Pistachio Bread with Streusel Topping is super delicious, or that’s it’s super easy to make. I’ll let you be the judge of that, but in the meantime, here’s how to make it:
- Cream the butter and sugars together
- Add the rest of the wet ingredients and gently mix
- Mix in the dry ingredients
- Transfer the mixture to a loaf pan
- Prepare your streusel topping
- Sprinkle the streusel all over the mixture
- Bake at 350° degrees F for 45 – 60 minutes
- Cool for 15 – 20 minutes (the HARDEST part of this entire recipe)
- Enjoy!
So easy, right?!
pumpkin spice and everything nice?
I hope ya’ll love this Vegan Pumpkin Pistachio Bread with Streusel Topping as much as I do! It’s easily one of our favorite fall dishes! If you give this recipe a try, take a photo or video, share it to Instagram, and make sure to tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Til next time, friends!
XO!
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) room temperature vegan butter
- ½ cup vegan granulated white sugar
- ½ cup coconut sugar or light brown sugar
- 2 vegan eggs, prepared according to package directions
- 1 ½ cup pure pumpkin puree (not pumpkin pie filling)
- 2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup Setton Farms Dry Roasted with Sea Salt Pistachio Kernels
- 1 (8 ounce) package vegan cream cheese, softened, optional
- ¼ cup all-purpose flour
- 2 tablespoons vegan granulated white sugar
- 2 tablespoon coconut sugar or light brown sugar
- ½ teaspoon pumpkin pie spice
- ¼ cup room temperature butter
- 2 cups vegan powdered sugar
- ¼ cup non-dairy milk
- 2 teaspoons vanilla extract
- Preheat oven to 350° degrees F.
- To make the pumpkin bread, in a large bowl, whisk together the flour, baking soda and salt until combined.
- In a medium bowl, cream the butter, white sugar and brown sugar together using a stand-mixer or hand-mixer, 1 to 2 minutes. Add the vegan egg, pumpkin puree, pumpkin pie spice and vanilla extract. Mix again on low until just combined; do not over-mix.
- Pour the wet ingredients into the dry ingredients along with the pistachio kernels and fold everything together gently until just combined.
- Transfer the batter to a 9 by 5 – inch parchment paper-lined loaf pan.
- If adding cream cheese, place the softened cream cheese in a gallon zip-top bag. Using your hands, push the cream cheese towards one corner of the bag. Snip a small opening off the corner of the bag and squeeze out dollops of cream cheese directly into the pumpkin bread batter.
- To prepare the crumb topping, whisk the flour, white sugar and coconut sugar together in a small bowl until combined. Using a fork, mash the butter into the flour mixture until crumbs form. Spoon the crumbs on top of the pumpkin bread evenly.
- Bake the pumpkin bread in the preheated oven until a toothpick comes out of the center of the loaf clean, 45 to 60 minutes.
- Meanwhile, make the icing (if using) by whisking all the ingredients together until smooth.
- Let the pumpkin bread cool in the pan for 15 to 20 minutes, then transfer to a wire rack. Drizzle with icing and enjoy!
2. To store the pumpkin bread, cover and store at room temperature for 1 to 2 days, or refrigerated up to 5 days, although it is best when fresh.
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