Cinnamon Crumble Pumpkin Bread

Cinnamon Crumble Topping:

1. Make the crumble: In a medium bowl, stir together the 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp granulated sugar, and 1 tsp cinnamon. Add the 3 tbsp cold, diced vegan butter. Use a fork, knife, or your fingers to work the butter into the dry ingredients until a crumbly mixture forms.
2. Chill: Cover and refrigerate the crumble while you prepare the pumpkin bread.

Pumpkin Bread:

1. Preheat the oven: Preheat the oven to 350°F. Grease or line a standard 8 1/2 x 4 1/2-inch loaf pan with parchment paper.
2. Make the flax egg: In a small bowl, stir together the 1 tbsp ground flaxseed and 2 tbsp water. Set aside for 5 minutes to thicken.
3. Combine the wet ingredients: In a large bowl, whisk together the 15 oz pumpkin purée, 3/4 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup canola oil, flax egg, and 1/4 cup soy milk until smooth.
4. Add the dry ingredients: Add the 1 1/2 cups flour, 1/2 tsp salt, 1 tsp baking soda, 1/2 tsp baking powder, and 3 tsp pumpkin pie spice. Gently stir with a large spoon or spatula until just combined. Avoid overmixing.
5. Add the crumble: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the chilled cinnamon crumble evenly over the top.
6. Bake: Bake for 55–65 minutes, checking for doneness around the 50-minute mark. Insert a toothpick into the center of the loaf at an angle. If it comes out with wet batter, continue baking in 5-minute increments until done.