Begin by preheating your oven to 350°F. Grease a 1-pound loaf pan and line it with parchment paper, ensuring some overhang on the sides.
Create a vegan "buttermilk" by mixing soy milk and apple cider vinegar in a jug. Let it sit for 10 minutes.
For the pecan streusel, combine pecans, brown sugar, flour, pumpkin spice, and melted butter in a bowl. Mix until you achieve a crumbly texture. Set aside.
In a large bowl, whisk together vegan buttermilk, pumpkin puree, both brown sugars, olive oil, and vanilla extract.
In a separate bowl, sift and mix the flour, baking powder, baking soda, pumpkin spice mix, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture, ensuring no flour streaks remain.
Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the pecan streusel evenly over the batter. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack.
For the glaze, whisk together powdered sugar, biscoff spread, soy milk, and vanilla extract. Once the bread is cooled, drizzle the glaze over the top.
Special Notes and Tips:
- For best results, use a digital scale for accurate measurements.
- The pecan streusel can be refrigerated if your kitchen is warm.
- The bread can be stored at room temperature for up to 5 days or refrigerated for up to 7 days. If freezing, slice the bread and separate slices with parchment paper. Thaw at room temperature before serving.
Ingredients
Directions
Begin by preheating your oven to 350°F. Grease a 1-pound loaf pan and line it with parchment paper, ensuring some overhang on the sides.
Create a vegan "buttermilk" by mixing soy milk and apple cider vinegar in a jug. Let it sit for 10 minutes.
For the pecan streusel, combine pecans, brown sugar, flour, pumpkin spice, and melted butter in a bowl. Mix until you achieve a crumbly texture. Set aside.
In a large bowl, whisk together vegan buttermilk, pumpkin puree, both brown sugars, olive oil, and vanilla extract.
In a separate bowl, sift and mix the flour, baking powder, baking soda, pumpkin spice mix, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture, ensuring no flour streaks remain.
Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the pecan streusel evenly over the batter. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack.
For the glaze, whisk together powdered sugar, biscoff spread, soy milk, and vanilla extract. Once the bread is cooled, drizzle the glaze over the top.