Pumpkin Streusel Bread: Dairy-Free Olive Oil Baking at It’s Best


This pumpkin streusel bread recipe with photo was originally shared with us by Paper Palate, a site that Nika and I both wrote for. She adapted it from the cookbook, Olive Oil Baking by Lisa Sheldon. As a heads up, many of the recipes in that cookbook do contain dairy. But this wonderful quick bread with sweet streusel is naturally dairy free, and ready to be baked in your kitchen.

Dairy-Free Pumpkin Streusel Bread Recipe

Special Diet Notes: Pumpkin Streusel Bread

By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.

For vegan pumpkin streusel bread, swap in your favorite egg replacer for baking. We like applesauce (about 1/3 cup for both eggs) or powdered egg replacer. Or you can bake my Healthy Vegan Pumpkin Bread Recipe.

For gluten-free, vegan, and allergy-friendly, try my Pumpkin Bread for All Recipe.

Pumpkin Streusel Bread
Prep time
Cook time
Total time
This bread is delicious and perfect for this time of year! Because of the pumpkin, it is very moist and should also work nicely as a cake. In the photo shown, I actually forgot to put the streusel topping on it before baking. So I toasted the topping mix separately and then added it on top before shooting the photo. I also added a quick sugar glaze. To make it, just whisk a little milk beverage into powdered sugar.
Serves: 8 servings
  1. Preheat your oven to 350ºF and grease a 9x5-inch loaf pan or a 9-inch cake pan.
  2. Put the brown sugar, 1 tablespoons flour, 1 tablespoon oil, and ½ teaspoon cinnamon in a small bowl. Whisk or rub together with your fingers until crumbly.
  3. In a large bowl, whisk together the remaining 1 cup all-purpose flour, sugar, whole wheat flour, baking soda, remaining 1 teaspoon cinnamon, ginger, salt, nutmeg, and allspice.
  4. Put the pumpkin, remaining ½ cup oil, eggs, milk beverage, and vanilla in a large mixing bowl. Beat with a hand mixer until combined and relatively smooth.
  5. Add the dry ingredients to the wet, and stir just until combined; do not over mix. Fold in the walnuts, if using.
  6. Scrape the batter into your prepared pan, and even it out. Sprinkle the topping evenly over the surface.
  7. Bake for 50 to 60 minutes, or until a toothpick into the center of the bread comes out clean.
  8. Let the bread cool in the pan for 5 minutes, then carefully remove it to a wire rack to cool completely.

Key Ingredients: Pumpkin Streusel Bread

More Fall Quick Breads

Spiced Pear Breakfast Bread (nut-free & soy-free)

Spiced Pear Breakfast Bread Recipe: A wholesome, whole grain bread sweetened lightly with fruit and maple or honey. Dairy-free, nut-free, soy-free.

Cranberry Orange Bread (optionally nut-free & soy-free)

Cranberry Orange Bread Recipe (the pecans are optional!) - dairy-free quick bread for the holidays

Wild Blueberry Cornbread & “Butter” (optionally gluten-free, nut-free & soy-free)

Wild Blueberry Cornbread Loaves with Wild Blueberry Buttery Spread - dairy-free, nut-free + gluten-free optional

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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