Ultra Moist Vegan Pumpkin Loaf with Cinnamon Streusel or Cream Cheese Frosting takes me back to my first taste of fall in a tiny Upper West Side kitchen. I remember turning on the oven as the leaves turned golden outside my window. I wanted something cozy, refined, and plant-based — a loaf I could slice warm with tea late into October nights. This vegan loaf delivers that homey feeling with deep pumpkin spice flavor, rich texture, and the option of crumbly cinnamon streusel or silky vegan cream cheese frosting.
Whether you want it for breakfast, dessert or a sweet snack, this loaf brings all the comfort without dairy or eggs. Let’s bake it together. Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.
Table of Contents
What Makes This Ultra Moist Vegan Pumpkin Loaf Special
Why vegan pumpkin loaf still feels indulgent
Even without eggs or dairy, this recipe achieves a dense yet tender crumb thanks to the oil, the perfect balance of sugars, and pumpkin puree. The brown sugar and granulated sugar combo preserves sweetness and depth. Avocado or olive oil gives fat to carry flavor. Baking soda + powder help lift it. It’s vegan, yet feels just as satisfying as a traditional slice.
Streusel vs. Cream Cheese Frosting — Choosing your finish
You have two lovely routes: a cinnamon streusel topping (crumbly, slightly crunchy) or a silky vegan cream cheese frosting. Streusel is perfect if you like texture and bite; the frosting is ideal if you prefer smooth sweetness. Either way, the flavor remains pumpkin spice-rich with cinnamon and nutmeg notes.
Ingredients for Ultra Moist Vegan Pumpkin Loaf with Cinnamon Streusel or Cream Cheese Frosting
Here’s what you’ll need:
- 1¼ cups (300 g) pumpkin puree (not pie filling)
- ½ cup organic granulated sugar
- ¾ cup organic light brown sugar
- ⅔ cup cooking oil (avocado oil, olive oil or a blend)
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 teaspoons pumpkin spice blend
- 1 teaspoon ground cinnamon
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 cups all-purpose flour (or gluten-free 1:1 baking flour)
Optional Cinnamon Streusel:
- ½ cup flour
- 1 teaspoon pumpkin spice blend
- ⅓ cup light brown sugar
- 3 tbsp vegan butter, melted & cooled
- 1 tsp vanilla extract
- ⅛ teaspoon sea salt
Optional Vegan Cream Cheese Frosting:
- ¼ cup vegan butter (softened)
- ¼ cup vegan cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions: How to Make Ultra Moist Vegan Pumpkin Loaf
Mixing the batter & preparing topping/frosting
- Preheat oven to 350°F (175°C). Grease a 9-inch loaf pan and line with parchment paper.
- If you’re using streusel topping: mix together melted vegan butter, light brown sugar, flour, pumpkin spice, vanilla, and salt until crumbly. Set aside.
- In a large bowl, whisk together pumpkin puree, granulated sugar, light brown sugar, oil, vanilla extract, and sea salt. Stir to combine.
- Add pumpkin spice blend, ground cinnamon, baking powder, and baking soda. Mix well.
- Add flour gradually, stirring until just combined. Do not over-mix; a few small lumps are okay.
Baking times & doneness checks
- Pour batter into the prepared loaf pan. If using streusel, sprinkle it evenly on top.
- If no streusel, bake for about 65 minutes. If using streusel, bake a bit longer — about 1 hour 20 minutes; after 1 hour you may cover the top gently with foil to prevent the streusel from burning.
- Insert a toothpick in center — it should come out clean (or mostly clean with few moist crumbs).
- Let loaf cool in pan for 10 minutes, then transfer to rack and cool another 10 minutes.
- If frosting: wait until loaf is fully cooled. Then in a bowl beat vegan butter + vegan cream cheese until smooth, add powdered sugar and vanilla, and mix until creamy. Spread frosting over the cooled loaf.
Tips & Troubleshooting: Getting That Moist Texture Without Eggs
Preventing dryness or cracking
- Don’t over-mix flour into batter. Overworking develops gluten and makes loaf dense.
- Use good quality pumpkin puree (not too watery).
- Use correct pan size — 9” loaf pan; if you use deeper pan bake slightly longer or reduce volume.
Adjusting baking time & pan size issues
- Every oven is different. Check the loaf starting a few minutes before suggested time.
- If streusel is browning too fast, loosely tent with foil after the first hour.
- For gluten-free flour blends, check doneness with toothpick; some flours take slightly longer.
Variations & Customizations
- Stir in chopped nuts (pecans or walnuts) into the batter for more crunch.
- Add chocolate chips (vegan semi-sweet) for dessert-style version.
- Replace streusel with chopped pecans or walnuts mixed with cinnamon sugar.
- Use a gluten-free flour blend instead of all-purpose.
- Turn into mini loaves or muffins: adjust baking time downward accordingly.
Check out our Vegan Quick Bread Recipes page for more plant-based loaf ideas.
Serving Suggestions, Storage & Make-Ahead Advice
- Serve slices warm, plain or lightly toasted.
- Store wrapped tightly in plastic wrap. At room temperature, keep up to 2 days. Refrigerate for up to 5 days.
- Freeze slices for up to 1 month. To reheat, warm at 350°F for about 5 minutes.
You can slice ahead for meal prep or share with friends for cozy gifts.
Nutrition & Health Notes
Estimated per slice (assuming 12 slices):
- Calories: ~290 kcal
- Carbohydrates: moderate (due mostly to sugars and flour)
- Fat: comes from oil & vegan butter / cream cheese (higher than fat-free, but still plant-based)
- Protein: modest (depending on flour type)
- Fibre & micronutrients: pumpkin contributes fiber & beta-carotene
To reduce sugar, adjust sweetener or reduce frosting layer.
FAQs
Can I make this loaf gluten-free?
Yes — if you use a tested 1:1 gluten-free baking flour blend, this recipe will work. Baking time may need slight adjustment.
Can I skip both streusel and frosting?
Absolutely. You can bake it plain — still moist, still flavorful. Just follow the 65-minute bake time and omit the topping.
Why is vegan pumpkin loaf sometimes dense?
Because vegan loaves often lack egg structure. Using the right balance of leavening, sugar, and oil helps lift it and retain moisture. Don’t over-mix, and use accurate measurements.
Q4: Can I make mini-muffins instead of loaf?
Yes — divide batter into muffins cups. Bake time will be shorter (25–35 minutes) depending on tin size.
How do I prevent frosting from melting while storing at room temperature?
Store frosted loaf in fridge; serve at room temperature or slice cold.
Ultra Moist Vegan Pumpkin Loaf with Cinnamon Streusel or Cream Cheese Frosting
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
Description
This ultra moist vegan pumpkin loaf is a cozy fall favorite — rich with pumpkin spice, perfectly sweet, and topped with either a crumbly cinnamon streusel or silky vegan cream cheese frosting. Made entirely with plant-based ingredients, this loaf stays tender for days and fills your kitchen with warm, comforting aroma. Perfect for brunch, dessert, or gifting!
Ingredients
- For the Pumpkin Loaf:
- 1¼ cups (300 g) pumpkin puree (not pumpkin pie filling)
- ½ cup (100 g) organic granulated sugar
- ¾ cup (150 g) organic light brown sugar
- ⅔ cup (160 g) cooking oil (avocado oil, olive oil, or a blend)
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 2 tsp pumpkin spice blend
- 1 tsp ground cinnamon
- 1½ tsp baking powder
- ¼ tsp baking soda
- 2 cups (250 g) all-purpose flour (or gluten-free 1:1 baking flour)
- Optional Cinnamon Streusel:
- ½ cup (67 g) all-purpose flour
- 1 tsp pumpkin spice blend
- ⅓ cup (75 g) light brown sugar
- 3 tbsp vegan butter, melted and cooled
- 1 tsp vanilla extract
- ⅛ tsp sea salt
- Optional Vegan Cream Cheese Frosting:
- ¼ cup (65 g) vegan butter, room temperature
- ¼ cup (65 g) vegan cream cheese, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and line a 9” loaf pan with parchment paper.
- Make Streusel (if using): Mix melted vegan butter, brown sugar, flour, pumpkin spice, vanilla, and salt until crumbly. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, vanilla, and salt until smooth.
- Add Dry Ingredients: Stir in pumpkin spice, cinnamon, baking powder, and baking soda. Then add flour and gently mix until just combined — do not overmix.
- Pour & Top: Pour batter into loaf pan. If using streusel, sprinkle evenly on top.
- Bake:
- Without streusel: Bake 65 minutes.
- With streusel: Bake 75–80 minutes (cover after 60 minutes to prevent over-browning).
- A toothpick should come out clean or with moist crumbs.
- Cool: Let cool in pan for 10 minutes, then remove to a rack to cool completely.
- Make Frosting (optional): Beat vegan butter and cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Spread over cooled loaf.
- Serve: Slice and enjoy with tea or coffee!
Notes
For best texture, use 100% pumpkin puree, not pumpkin pie filling.
Don’t overmix; this keeps the loaf tender and moist.
Use a kitchen scale for accurate flour measurement.
Storage: Wrap tightly and keep 2 days at room temperature, 5 days refrigerated, or freeze slices up to 1 month.
Gluten-Free Option: Substitute a 1:1 gluten-free flour blend.
Oil Swap: Use half oil + half unsweetened applesauce for lighter texture.
Serving Tip: Warm slices for 10 seconds before serving to revive moisture.
- Prep Time: 10 minutes
- Cook Time: 65 minutes (plain) / 80 minutes (with streusel)
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Conclusion & Internal Link
This Ultra Moist Vegan Pumpkin Loaf with Cinnamon Streusel or Cream Cheese Frosting offers all the cozy fall flavor you crave — gently spiced, richly textured, and entirely plant-based. Try it warm with your morning coffee or slice it as an afternoon treat.
For more vegan loaf ideas, check out our Plant-Based Quick Breads Collection .
