Real Food Rating

Vegan Pumpkin ‘Streusel’ Loaf

May 27, 2025

70 mins

easy

Serves 12

Introducing my Vegan Pumpkin Streusel Loaf, a delightful treat that’s perfect for families with little ones!

Made with love and wholesome ingredients, this loaf is free from preservatives and artificial additives.

Pumpkin Power: Packed with vitamin A and fibre, pumpkin not only adds a gorgeous orange hue but also boosts the nutrition factor.

Streusel Strengthened: My streusel topping isn’t just a delicious crunch, it’s a source of healthy fats and a hint of sweetness.

Kid-Approved: Little ones won’t be able to resist the warm, comforting aroma of cinnamon and nutmeg wafting from this loaf. It’s a great way to sneak in some nutritious ingredients.

 

DIETARY: V, VEG, DF, EF, NF

ALLERGENS: Wheat

AGE GROUP: 12 months+

SERVES: 12

PREP: 20 mins

COOK: 50-55 mins

 

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Ingredients

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Multiply the recipe to prep extras for the week.
1/4 cup pepitas
1/2 tbsp wholemeal spelt flour
1 tbsp coconut sugar
1 tbsp coconut oil, melted
Pinch of ground cinnamon, ginger and all spice
Pumpkin Bread
125ml coconut milk
1 1/2 tsp apple cider vinegar
230g pumpkin puree
125ml coconut oil
1 tsp vanilla extract
250g wholemeal spelt flour
150g coconut sugar
2 tsp baking powder
1/2 tsp baking soda
Pinch sea salt
1 tsp ground cinnamon
Pinch of ginger and all spice

Directions

1.
Preheat oven to 180°C and line a loaf tin with baking paper.
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2.
To make the streusel, place all ingredients into a food processor and process until it reaches a fine crumble. Rub in-between your fingertips and set aside in a small bowl in the fridge.
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3.
To make the pumpkin bread, whisk together milk and vinegar and set aside for 10 mins.
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4.
In a large bowl, combine all wet ingredients (including milk mix).
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5.
Add dry ingredients and stir until well combined.
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6.
Pour batter into the loaf tin. Sprinkle with streusel mix and bake in the oven for 50-55 mins.
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Notes

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
Allergies: For a gluten-free version: Swap wholemeal spelt flour with brown rice flour or a gluten-free flour blend.
Easy ingredient swaps: Swap pumpkin puree for sweet potato puree. Swap pepitas for seeds of choice or for nuts of choice if it doesn’t need to be school-friendly.
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