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Pumpkin bread with pecan streusel «

Pumpkin bread with pecan streusel

September 4, 2012 | 3 Comments »



I’m feeling MUCH better these days. I’m mostly healed up and back to my normal self again. A bit of exciting news… I started taking culinary classes at the local community college. I’m also taking Spanish 101. So that’s definitely taking up a lot of my free time. I’m going to make it a point to post at least once a week though. To be honest this is a nice break away from the 3 chapters of reading I have to do. But I am looking forward to learning more and hoping to tie some of that into my blog.

Some time last year I stumbled upon this recipe for Pumpkin Bread with Cinnamon Pecan Streusel. I made a few changes and ended up with the best pumpkin bread I’ve ever had. Now if you’re thinking that it’s WAY too early to be talking pumpkin, you’re wrong! I’m so over summer and ready for autumn. Bring on the pumpkin!

Serves: 12


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup brown sugar
  • 8 oz pumpkin puree
  • 2 tbsp flax meal + 6 tbsp water
  • 1/2 cup vegan butter, melted
  • 1 tsp vanilla

For the streusel

  • 1/3 cup brown sugar
  • 1/4 cup pecan halves, toasted
  • 1/4 cup rolled oats, toasted
  • 1/4 cup all-purpose flour
  • 1/4 tsp pumpkin pie spice
  • 3 tbsp vegan butter, chilled

*For the streusel: Combine all ingredients in a food processor and pulse until mixture is course and no chunks of butter are visible.


  1. Preheat oven to 350°.
  2. Combine the first 5 ingredients in a large mixing bowl. Set aside.
  3. In a small saucepan combine the flax meal and water. Simmer until the mixture is thick and syrupy. Set aside to cool.
  4. Once the flax mixture has cooled add the remaining ingredients to the pan and whisk until well combined. Dump this mixture into the dry ingredients and mix until just combined.
  5. Pour into a loaf pan lightly sprayed with cooking spray. Top with pecan streusel and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow to cool completely before serving.

Calories: 222 Fat: 11 g Sugar: 15 g Sodium: 267 mg Protein: 3 g Iron: 7%

I entered all of the ingredients in my recipe database on MyFitnessPal to get a breakdown of the nutritional information. It’s probably not 100% accurate. This is just to give you an idea of what you’re eating.


Oh my Gosh, Lisa! This bread looks so scrumptious. I’ll have to make it one of these days. I love to bake especially fall food treats.
Thanks for visiting my blog!!! xx

@Denise Browning: Thanks so much! I know what you mean. As soon as autumn approaches I can’t stay out of my kitchen.

Lovely bread! And a bonus, it’s vegan too!

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