Pumpkin Spice Bread with Streusel Topping



This whole starting a pumpkin food blog series things, was a brilliant idea.

I wish I could invite you all over, because my kitchen has smelled awesome all week long, and is currently full of so much delicious pumpkin food!

This is another recipe courtesy of pumpkin week. You should note, that I do already have a pumpkin bread recipe on my food blog, however that recipe is vegan, and an oat based pumpkin bread. Thus, the difference with this recipe is the delicious streusel topping in this recipe, and the fact that it is not vegan. In many ways, this recipe is extremely comparable to Starbuck’s pumpkin bread (AKA Delicious)!

Enjoy this scrumptious Pumpkin bread, and come back tomorrow for another delicious recipe in A Rented Kitchen’s Pumpkin Week!

With love and cinnamon, A Rented Kitchen



Pumpkin Week

Day One- Pumpkin Recipe Review!

Day Two- Pumpkin Pie Oatmeal

Day Three- Spiced Pumpkin Pie Dip

Day Four- Creamy Pumpkin Pasta with Roasted Rosemary


Bread Ingredients:

  • 1 ½ cups flour
  • 1 cup sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon clove
  • 2 eggs, beaten
  • 1 Cup pumpkin puree
  • ½ cup vegetable oil (do not use olive or peanut oil)
  • ½ teaspoon vanilla

Streusel Ingredients:

  • 3 Tablespoons butter
  • ½ cup brown sugar
  • 1/3 cup flour


  1. Preheat the oven to 350˚F. Grease two small loafs pans, or one large loaf pan, and sprinkle with a light layer of flour, set aside.
  2. In a large bowl, combine the dry ingredients- flour, sugar, salt, baking soda, salt, and spices. Mix until thoroughly combined.
  3. In a smaller bowl, beat the eggs. Add in the pumpkin puree, oil, and vanilla, and mix well.
  4. Add the liquid ingredients to the dry ingredients and stir until smooth.
  5. Pour into the loaf pan(s), and sprinkle with the streusel mixture.
  6. Bake for 30 minutes, or until the bread has pulled slightly away from the edges, and a toothpick comes out clean.
  7. Cool for ten minutes in the pan, and then move to a cooling rack. Eat and enjoy!


Notes and Tips!:

  • Adapted from: Copy Kat
  • For a lighter option, feel free to substitute the Streusel topping with 1/3 – ½ cup roasted and salted pumpkin seeds!
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’ (Recipe links below):


Vegan Pumpkin Oat Bread



It’s fall. That obviously means I immediately want warm socks, sweaters, and pumpkin everything!  It’s also been pretty rainy and disgusting the last few days, which means I want to do nothing more than curl up in my house and bake yummy treats all day. Shocker, I know.

Therefore, I introduce you to my new friend, vegan pumpkin oat bread!

A few weeks ago my church had a craft fair and Oktoberfest, which included a bake sale for the benefit of the youth group. I made this bread in several small loaf plans, and all seven sold immediately! It’s safe to say being vegan in Richmond is popular. Fortunately, I kept one loaf for myself, and thus can confirm that this bread is truly delicious. (The streusel topping alone is to die for!)

Without any white sugar, flour, butter, or eggs, you can feel a little bit better about cutting yourself a thick slice of this perfect autumn bread, and even slathering some (vegan) butter on top! If you’re willing to share, this recipe would also make for an excellent gift around the upcoming holidays, because no one will feel any guilt about devouring something so healthy and delicious.

I have not done a very good job of slowing down this fall, but I encourage you to try and find the time to slow down and make this bread. The fresh pumpkin smell in your house, matched with a warm loaf of bread will make you so grateful for October.

It’s a wonderful world after all, isn’t it?

Happy October, and happy baking!





  • 2 Cups oat flour (homemade from rolled oats – see directions)
  • ¾ teaspoon salt
  • 1 heaping Tablespoon baking powder
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ginger powder
  • 1/8 teaspoon nutmeg
  • Pinch cayenne (optional)
  • 1 cup almond milk (room temperature, or slightly warm)
  • 3 teaspoon ground flax seeds (or substitute with chia seeds)
  • 1 teaspoon vanilla extract
  • 1 ½ Cups canned unsweetened pumpkin puree
  • 1/3 Cup coconut oil, melted
  • 3/4 teaspoon apple cider vinegar (OR orange juice/ lemon juice)
  • 1/2 Cup maple syrup (or agave syrup; OR 1/2 cup sugar)*
  • 1 Tablespoon brown sugar
  • 1/4 teaspoon fresh orange zest (lemon zest works too)
  • Topping: sprinkle of brown sugar + oats + orange zest


  1. Preheat the oven to 415˚ F and lightly grease a loaf pan with coconut oil or coconut spray.
  2. Blend the whole rolled oats in a food processor until you have two cups of fine powder oat flower.
  3. Combine the oat flour, salt, baking powder, and spices in a large bowl; mix well.
  4. Microwave the wet ingredients until they are warm, or at least room temperature. (If any of the ingredients are cold, the coconut oil will solidify).
  5. Combine the wet ingredients in a separate large bowl and beat with a beater for a two minutes. (This will help activate the flax seeds as an egg replacer).
  6. Fold the wet ingredients into the dry ingredients, and stir until completely mixed.
  7. Pour the batter into the pan and sprinkle with brown sugar, oats, and orange zest.
  8. Bake for 20 minutes at 415˚ and then reduce the heat to 395˚ and bake for an additional 25 minutes. About 40-50 minutes total should be enough.
  9. Allow the bread to cool in the pan for 30 minutes, and then remove, slice, and enjoy! (Notes: The dense pumpkin texture will firm up as it cools and the oats continue to absorb the moisture).


Notes and Tips!:

  • Yield: 1 standard loaf
  • Note, I made this bread for a bake sale, which meant instead of making one large loaf I made several small loaves. Thus, the pictures portray a smaller loaf, but the notes are for a regular large loaf.
  • Using the maple syrup adds a nice flavor, however is not overwhelmingly sweet. If you want a sweeter bread, add a few extra tablespoons of brown sugar!
  • This bread recipe creates a moist dense pumpkin bread. For a lighter, fluffier bread, use half homemade oat flour and half basic store bought wheat flour (or a gluten free alternative).
  • Source: Lunch Box Bunch
  • If you like this recipe, check out these other recipes from ‘a rented kitchen’! Click on the recipes below for more info!