One-Bowl Vegan Pumpkin Bread with Maple Pecan Streusel
Moist, warmly spiced vegan pumpkin bread made in one bowl with flax eggs, maple syrup and coconut sugar, topped with a crunchy maple pecan streusel.
- Prep
- 15 min
- Cook
- 60 min
- Rest
- 1 h
- Serves
- 10
One-Bowl Vegan Pumpkin Bread with Maple Pecan Streusel is a vegan breakfast recipe made with pecans, all-purpose flour, coconut sugar. It takes 75 minutes of hands-on time, plus 1 hours resting, serves 10, and each serving has 336 calories, 4 g of protein and 3 g of fiber.
This vegan pumpkin bread gets its tender crumb from a lot of pumpkin puree and a modest amount of oil, while flax eggs hold it together without making it gummy. Maple syrup and coconut sugar give a deep, caramel-like sweetness that goes well with the cinnamon and nutmeg. The pecan streusel is mixed with a fork in the same bowl before the batter, so there's only one bowl to wash, and it bakes into a crisp, nutty lid that keeps the top from drying out.
A dietary (egg- and dairy-free with flax egg and oil instead of Greek yogurt and honey) + seasonal produce (pumpkin with maple pecan streusel instead of zucchini) take on our Healthy Greek Yogurt Zucchini Bread with Honey and Whole Wheat.
Ingredients
Maple Pecan Streusel
- ½ cup50 gpecans, roughly chopped
- ¼ cup31 gall-purpose flour
- 2 tbsp24 gcoconut sugar
- ½ tsp1.3 gground cinnamon
- 1 pinch0.4 gfine salt
- 1½ tbsp21 gneutral oil (such as canola or avocado)
- 1 tbsp20 gpure maple syrup
Bread
- 2 tbsp14 gground flaxseed
- 6 tbsp90 gwarm water
- 1½ cups368 gpumpkin puree (not pumpkin pie filling)
- ½ cup160 gpure maple syrup
- ½ cup96 gcoconut sugar
- ⅓ cup74 gneutral oil
- 1 tsp4.2 gvanilla extract
- 2 cups250 gall-purpose flour, spooned and leveled
- 1 tsp4.6 gbaking soda
- ½ tsp2.3 gbaking powder
- 2 tsp5.2 gground cinnamon
- ½ tsp1.1 gground nutmeg
- ¼ tsp0.5 gground ginger
- ⅛ tsp0.3 gground cloves
- ½ tsp3 gfine salt
Kit: 9x5-inch loaf pan, parchment paper, large mixing bowl, whisk, rubber spatula, wire rack
Tips
- Measure the flour by spooning it into the cup and leveling it off. Scooping straight from the bag packs in too much flour and gives a dry, dense loaf.
- Canned pumpkin varies in moisture. If yours looks watery, blot it on a paper towel for a few minutes before measuring.
- Vegan quick breads tend to look done before the center has set, so trust the toothpick test over the color of the crust.
- The flavor and texture get even better the next day, once the spices have mellowed and the crumb has settled.
Swap ideas
- Walnuts instead of pecans in the streusel
- Slightly more bitter and earthy; just as crunchy.
- Light brown sugar instead of coconut sugar
- A lighter-colored loaf with a milder caramel flavor; the texture stays the same.
- Replace 1/2 cup of the all-purpose flour with whole-wheat flour
- Nuttier flavor and a slightly denser, heartier crumb.
- Melted coconut oil instead of neutral oil
- Faint coconut flavor and a slightly firmer crumb once chilled; let the pumpkin come to room temperature first so the oil doesn't seize.
The numbers
Nutrition per serving
336kcal per serving
Everything else · 10 servings per recipe
- Saturated fat
- 1.2 g 6%
- Sugars
- 23 g
- Sodium
- 475 mg 21%
- Potassium
- 312 mg 7%
- Calcium
- 116 mg 9%
- Iron
- 2.1 mg 12%
- Vitamin C
- 2 mg 2%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Nuts, pecans, Wheat flour, white, all-purpose, enriched, bleached, COCONUT SUGAR (The Kroger Co., Branded; ingredients: organic coconut sugar), Spices, cinnamon, ground, Salt, table, Oil, canola, Syrups, maple, Seeds, flaxseed, Beverages, water, tap, drinking, Pumpkin, canned, without salt, Vanilla extract, Leavening agents, baking soda, Leavening agents, baking powder, double-acting, sodium aluminum sulfate, Spices, nutmeg, ground, Spices, ginger, ground, Spices, cloves, ground
Method
Heat the oven to 350°F (175°C) with a rack in the center. Line a 9x5-inch loaf pan with a parchment sling, letting the paper hang over the long sides.
Make the streusel: in a large bowl, stir together the pecans, 1/4 cup flour, 2 tbsp coconut sugar, 1/2 tsp cinnamon and a pinch of salt. Drizzle in 1 1/2 tbsp oil and 1 tbsp maple syrup and toss with a fork until it forms damp clumps. Scrape it into a small dish and set aside; no need to wash the bowl.
In the same bowl, whisk the ground flaxseed with the warm water and let it sit until thick and gel-like, about 5 minutes.
Add the pumpkin puree, 1/2 cup maple syrup, 1/2 cup coconut sugar, 1/3 cup oil and vanilla to the flax mixture. Whisk until smooth and the sugar is mostly dissolved, about 1 minute.
Sprinkle the baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt evenly over the wet mixture and whisk well so no lumps of soda remain. Add the 2 cups flour and fold with a spatula just until no dry streaks remain; the batter will be thick. Don't overmix.
Scrape the batter into the prepared pan and smooth the top. Scatter the streusel evenly over the surface and press it in very lightly so it sticks.
Bake for 55–65 minutes, until the top is domed and firm and a toothpick inserted in the center comes out with no wet batter (a few moist crumbs are fine). If the streusel is darkening too fast around the 40-minute mark, tent loosely with foil.
Cool in the pan on a wire rack for 15 minutes, then lift the loaf out by the parchment and let it cool completely, about 45 minutes more, before slicing. The crumb is fragile and sticky while warm and sets as it cools.
Storage: Once completely cool, wrap the loaf or store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze individual slices, wrapped well, for up to 3 months. Thaw at room temperature or toast lightly.
Questions
- How much protein is in one-bowl vegan pumpkin bread with maple pecan streusel?
- Each of the 10 servings has 4 g of protein, 3 g of fiber and 336 calories, calculated from USDA FoodData Central values for every ingredient.
- Is one-bowl vegan pumpkin bread with maple pecan streusel vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does one-bowl vegan pumpkin bread with maple pecan streusel take to make?
- 15 minutes of prep and 60 minutes of cooking, so 75 minutes of hands-on time, plus 1 hours of unattended resting.
- Can you make one-bowl vegan pumpkin bread with maple pecan streusel ahead?
- Once completely cool, wrap the loaf or store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze individual slices, wrapped well, for up to 3 months. Thaw at room temperature or toast lightly.
- What can I substitute in one-bowl vegan pumpkin bread with maple pecan streusel?
- Walnuts instead of pecans in the streusel — slightly more bitter and earthy; just as crunchy.. Light brown sugar instead of coconut sugar — a lighter-colored loaf with a milder caramel flavor; the texture stays the same.. Replace 1/2 cup of the all-purpose flour with whole-wheat flour — nuttier flavor and a slightly denser, heartier crumb.. Melted coconut oil instead of neutral oil — faint coconut flavor and a slightly firmer crumb once chilled; let the pumpkin come to room temperature first so the oil doesn't seize..
- Does one-bowl vegan pumpkin bread with maple pecan streusel contain gluten or tree nuts?
- Yes — the ingredient list includes gluten and tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published September 25, 2026 ·American
