Preheat the oven to 350F. Grease a 9″ 1 lb. loaf pan and line with parchment paper. Measure out all ingredients before beginning.

Whisk together the melted vegan butter, brown sugar, flour, and cinnamon until it resembles a crumble. Then set aside.

In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, oil, vanilla extract, and sea salt. Mix until combined. Then add in the pumpkin spice, baking powder, and baking soda, whisking to integrate.

Add in the flour. Whisk until the dry JUST combines with the wet. Be careful NOT to over mix. It’s okay if there are still some clumps- the batter shouldn’t be entirely smooth, just no dry mixture showing.

Pour the batter into the prepared loaf pan. If topping with the streusel, sprinkle the streusel on top. Place the pumpkin bread into the oven to bake. If baking with the streusel, baking for 1 hour and 20 minutes, covering the pumpkin bread after 1 hour to prevent the streusel from burning. For a plain pumpkin bread, bake for 65 minutes. Remove the pumpkin bread once fully baked and a toothpick comes out clean.

Allow the pumpkin bread to cool in the loaf pan for 10 minutes before carefully transferring to a cooling rack to cool for another 10 minutes. If using the frosting, cool entirely before topping with frosting.

To make the frosting, use a hand mixer to cream together the vegan butter and vegan cream cheese. Then add in the powdered sugar and vanilla extract, and mix just until combined. Top the pumpkin bread with the frosting, slice and enjoy!

Wrap the pumpkin bread in plastic wrap and allow it to sit at room temperature for up to 2 days or store in the fridge for up to 5 days. Alternatively, you can freeze the bread by slicing it and placing the slices into a freezer bag. Store in the freezer for up to 1 month. To reheat, place a piece on a piece of tin foil and heat for 5 minutes at 350F.