Preheat the oven to 325°F/160c. Lightly grease a 9X5 inch loaf pan and line with baking paper.
In a large bowl, combine, Sugar, Melted Vegan Butter, Maple Syrup, Vanilla, Maple Extract, Soy Milk, Apple Cider Vinegar and Coconut Cream. Whisk and leave for 10 minutes. In another bowl, sieve Flour, Cornstarch, Baking Soda, Baking Powder and Salt.
Make a well in the dry ingredients and pour wet ingredients in. Gently fold just enough to combine, don’t overmix.
Pour into prepared pan and bake for 20 minutes. Meanwhile, make the crumble topping.
Whisk together the Flour, Brown Sugar, White Sugar and Cinnamon. Work in the softened butter with your fingertips until a coarse crumble forms.
Sprinkle crumble topping evenly over the bread after 20 minutes. Continue to bake for another 55-60 minutes (depending on your oven), until a skewer inserted into the middle comes out clean.
Remove the bread from the oven and let it cool for 20 minutes before taking it out of the pan. Cool completely before slicing.