INGREDIENTS: Streusel Crust 1/4 cup vegan buttery spread), slightly softened 1/4 cup light brown sugar, packed about 1/4 cup all-purpose flour, plus 1 to 2 tablespoons additional if needed Bread 3/4 cup pumpkin puree (not pumpkin pie filling) 3/4 cup granulated sugar 1/4 cup light brown sugar, packed 1/3 cup coconut oil, melted (vegetable or canola oil may be substituted) 1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice), preferably at room temp 2 tablespoons mild or medium molasses 1 tablespoon vanilla extract 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1 teaspoon allspice 3/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg pinch salt, optional and to taste 1 cup plus 2 tablespoons all-purpose flour 2 teaspoons baking powder DIRECTIONS: Preheat oven to 375F. Spray one 9-by-5-inch loaf pan (or a 12-cup muffin pan) with floured cooking spray, or grease and flour the pan; set aside. Streusel Crust - In a medium bowl, combine butter, brown sugar, 1/4 cup flour, and toss with a fork until mixture combines and crumbs and clumps form. This is a moist streusel, but if yours seems very moist and is paste-like, add another 1 to 2 tablespoons flour, as needed to dry it out. Set aside. Bread - In a large mixing bowl, combine all ingredients through nutmeg, and whisk to combine. Using room temp milk will prevent coconut oil from re-solidifying, but if it does, a few small white clumps are okay. Stir in the flour and baking powder until just combined, don't overmix. Batter is quite thick. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Evenly sprinkle the streusel topping over the top, using your fingers to break up large clumps if necessary. Bake for about 40 to 44 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely. Slice bread with a serrated knife in a sawing motion, going over any stubborn patches of the crust a few times, taking care to be gentle to not compress the loaf. Bread will keep airtight at room temperature for up to 1 week. I store my bread by wrapping the completely cooled loaf in plasticwrap, and then placing loaf inside a gallon-sized Ziplock. Bread will keep airtight in the freezer for up to 6 months.