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Vegan pumpkin bread with nut crumble topping on a rustic wooden table

Vegan Pumpkin Bread with Nut Crumble Topping

This Vegan Pumpkin Bread with Nut Crumble Topping is soft, moist, and full of cozy fall flavors. Made with wholesome oat flour, pumpkin puree, and a crunchy nut topping, it’s the perfect balance of hearty and sweet—ideal for breakfast, snack, or dessert.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8–10 slices) 1x

Ingredients

Scale
  • 1 ½ cups (275g) pumpkin puree
  • ⅓ cup almond butter (or any nut butter)
  • 2 tsp vanilla extract
  • 3 Tbsp maple syrup (or agave/brown sugar)
  • 2 ½ cups (250g) oat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp pumpkin spice
  • ¼ tsp sea salt
  • Nut Crumble Topping:
  • ½ cup chopped nuts or seeds (walnuts, pecans, or sunflower seeds)
  • ¼ cup oat flour
  • 1 tsp pumpkin spice
  • 1 Tbsp melted coconut oil
  • 2 Tbsp maple syrup

Instructions

  1. Preheat oven to 350°F (180°C). If using a fan-forced oven, preheat to 320°F (160°C).
  2. Line a loaf pan with baking paper for easy removal.
  3. In a large bowl, whisk together pumpkin puree, almond butter, maple syrup, vanilla extract, and apple cider vinegar until smooth.
  4. In another bowl, whisk oat flour, baking powder, baking soda, pumpkin spice, and sea salt until well combined.
  5. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Pour batter into the prepared loaf pan and smooth the surface.
  7. In a small bowl, prepare the nut crumble topping by mixing nuts, oat flour, pumpkin spice, coconut oil, and maple syrup until crumbly.
  8. Sprinkle the crumble topping evenly over the batter.
  9. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if the topping browns too quickly.
  10. Cool the bread in the pan for at least 30 minutes before removing and slicing.

Notes

  • For a nut-free version, use sunflower seed butter and seeds instead of nuts.
  • To make your own oat flour, blend rolled oats in a food processor until fine.
  • Add chocolate chips or dried fruit for extra flavor.
  • This bread keeps well in an airtight container for 3 days at room temperature or up to 1 week in the fridge.
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baked
  • Cuisine: Vegan, Fall Baking

Nutrition

  • Serving Size: 1 slice (1/10 of loaf)
  • Calories: 210
  • Sugar: 8g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: vegan pumpkin bread, pumpkin bread with nut crumble, healthy pumpkin bread, gluten free pumpkin bread, fall baking recipes