Gluten-Free Pumpkin Bread

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Soft, tender, moist gluten-free pumpkin bread with a streusel topping is going to give you all the amazing flavors of fall in every single taste. Cinnamon, pumpkin spice, nutmeg, and pumpkin puree combine to create this unforgettable quick bread recipe that everyone will love!

There is nothing better than all the flavors of fall. Warm spices like cinnamon, nutmeg, and pumpkin pie spice feel so festive and make my kitchen smell amazing during that time of the year! Pumpkin recipes are my favorite!

When it’s pumpkin season, you can bet that I am hanging out in my kitchen on a crisp fall morning, whipping up this delicious gluten-free pumpkin bread recipe. This quick bread is perfect for brunch, an afternoon snack, or a low sugar dessert and has a crunchy, sweet, streusel topping.

There are so many variations to this homemade pumpkin bread to suit any dietary needs: you can make it lower in added sugars and it will still taste great. Switch up the flours based on your preferences, or omit the pumpkin for a coffee cake that works for any season! And if you like this recipe, be sure to check out my dairy free gluten free zucchini bread too!

👩‍🍳 Why You’ll Love This Recipe

• Bursting With Pumpkin Flavor: This gf pumpkin bread recipe tastes like pumpkin pie filling or a pumpkin spice latte! You’ll savor every bite of pumpkin flavor while sipping your favorite fall beverage.
• Vegan Adaptable: Make gluten-free vegan pumpkin bread by switching minimal ingredients for vegan pantry staples. All you’ll need is a flax egg and coconut oil!
• Lower-Sugar: Many fall desserts have sugary icing or a candy or caramel coating. This easy gluten-free pumpkin bread is healthier than many other seasonal favorites and is lower-sugar than most baked goods.
• Gluten-Free: Pumpkin is one of my favorite ingredients to use for gluten-free baked goods because it adds flavorful moisture. The pumpkin along with the baking soda and eggs also makes the bread fluffy and tender. It really is the best gluten-free pumpkin bread ever!

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🥘 Ingredients

This classic pumpkin bread can easily be made with simple ingredients found in your pantry or at your local grocery store! For the full list of ingredients and directions, see the recipe card below.

Pumpkin Bread Ingredients

• Gluten-Free Flour: Bob’s Red Mill 1:1 Baking Flour or oat flour are both great options for this gluten-free healthy pumpkin bread.
• Baking Soda: Adds lift for just the right bread consistency.
• Salt: Balances the sweet flavors.
• Cinnamon: Cinnamon is a classic fall flavor and a must for coffee cakes any time of the year.
• Pumpkin Pie Spice: This spice adds all the autumnal flavors in one ingredient.
• Nutmeg: Rounds out the fall spices in this gluten-free bread.
• Vanilla Extract: For warm notes of vanilla that blend perfectly with the spices.
• Banana: Over-ripe bananas work best and give the most sweetness as well as a smooth texture.
• Pure Pumpkin Puree: Canned pumpkin puree is simple to use and allows you to make this recipe any time of the year.
• Butter: Unsalted butter works best in this pumpkin cinnamon bread, melted and cooled. 
• Brown Sugar: For coffee cake taste, brown sugar gives a deep and comforting sweetness. 
• Granulated White Sugar: Traditional white sugar works best.
• Eggs: Eggs give this bread the perfect texture and help bind together the ingredients.

Streusel Topping Ingredients

• You’ll need flour (oat flour or a gluten-free baking blend), cinnamon, brown sugar, and cold, diced, unsalted butter for this delicious topping.

🍲 Ingredient Substitutions

• Flour: Any all purpose gluten free flours will work in this recipe. You can make your own gluten-free flour blend with a combination of coconut flour, almond flour, arrowroot flour, and tapioca flour. When making your own blend, look for a recipe that includes tapioca starch or xanthan gum. Or you can grind up gluten-free old-fashioned oats in a food processor to make your own oat flour pumpkin bread!
• Fresh Pumpkin: Use homemade pumpkin puree in place of the canned pumpkin in this gluten free recipe for pumpkin bread. One benefit of making your own puree is you’ll also have pumpkin seeds to roast and use as a salad topper or snack on while your bread bakes.
• Coconut Sugar: Substitute coconut sugar for the brown sugar or both the brown and white sugars.
• Maple Syrup: You can also use pure maple syrup instead of brown sugar if you prefer.

🔪 How To Make Gluten-Free Pumpkin Bread

Here’s how to make this healthy gluten-free pumpkin bread recipe perfectly every time!

Preheat Oven, Whisk Wet Ingredients: Set the oven to 350° Fahrenheit. Line a loaf pan with parchment paper and spray with cooking spray. Mash bananas in a large mixing bowl, add butter, brown and white sugar, eggs, vanilla, and pumpkin. Whisk until evenly mixed.

Mix Dry Ingredients: In another mixing bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice.

Combine: Add flour mixture to wet ingredients mixture and mix lightly with a rubber spatula. Do not overmix.

Make Streusel and Layer in Dish: Pour batter into the bread baking dish and smooth out the top. For the streusel topping, mix flour, cinnamon, and brown sugar in a bowl. Add cut cold butter and blend with mixer until it crumbles. Top the banana pumpkin batter with streusel crumbles.

Bake in the center of the rack for 50-65 minutes. To check if done, use a toothpick to poke the center of the gluten-free pumpkin loaf. If the batter is on the toothpick when you remove it, continue to bake until the toothpick comes out clean.

Cool: Once baked, let cool and remove your gluten free pumpkin spice bread from the baking dish to rest on a wire rack. Allow to cool completely before slicing.

💭 Expert Tips

• Use Pure Pumpkin, Not Pie Filling: Make sure to buy pure pumpkin, not pumpkin pie filling mix; the cans may look very similar! Pie filling has additional ingredients and will not work for this gf pumpkin recipe.
• Chill Butter For Topping: Cold butter will make the best streusel topping that’s crumbly. Cube the butter and keep it in the refrigerator until you are ready to mix it with the other streusel ingredients.
• Prevent Burning: You may want to top your gluten-free pumpkin bread with an aluminum foil tent for the last 15 minutes to make sure the streusel doesn’t burn! Monitor the bread closely near the end of baking because overbaked bread will not be as moist and tender.
• Freeze Extra Pumpkin: Pure pumpkin freezes well in an airtight container for up to 3 months. Measure and freeze pumpkin in ½ cup portions to easily thaw and use your favorite pumpkin recipes.

📖 Variations

• Lower-Sugar Or Sugar-Free: You don’t have to use as much sugar as the recipe calls for if you’re looking for a low sugar or sugar free pumpkin spice bread. Cut the amount of brown sugar in half in both the cake and topping. Or to make sugar-free bread, use monk fruit instead of the brown sugar and omit the white sugar.
• Butternut Squash Bread: Swap pumpkin puree for butternut squash puree for a mellow and savory fall taste.
• Nuts: Add ¼-½ cups of walnuts, almonds, pecans, or hazelnuts to this easy gf pumpkin bread batter for added crunch and delicious nutty flavor.
• Gluten-Free Chocolate Chip Pumpkin Bread: Chocoholics can add in ½ cup of semisweet chocolate chips. They are terrific with the combination of the other flavors. Stick with 70% or higher dark chocolate to get the healthy benefits from the chocolate.
• Coffee Cake: Omit the pumpkin for a gluten-free coffee cake that is great for any time of the year!

🍽 Serving Suggestions

Serve bread for breakfast with coffee or tea or as a snack or dessert. (Learn More: How To Make Tea). Freeze the bread in individual slices for a lunch treat or quick breakfast on the go any time. With so many ways to customize this bread with mix-ins, you’ll be returning to this versatile recipe anytime you want a moist and tender coffee cake.

Pair this recipe for gluten-free pumpkin bread with breakfast fruit salad or this low-carb breakfast casserole made with protein-rich eggs and loaded with vegetables. Or enjoy this bread as a sweet finish to a savory soup and salad meal of butternut squash bisque and spinach and arugula salad!

🙌 Dietary Adaptations

• Vegan: To make this recipe vegan, use coconut oil in place of the butter and a flax egg or any one of these vegan egg substitutes. Using a flax egg also makes this a gluten-free egg-free pumpkin bread recipe!
• Dairy-Free: For gluten-free dairy-free pumpkin bread, use coconut oil or dairy-free butter in place of the butter in the bread batter and either omit the streusel or make it with dairy-free or vegan butter.

🫙 Storage Directions

• Storing: Leftovers keep in an airtight container at room temperature in the refrigerator for 4-5 days. For best results, allow the bread to cool to room temperature before storing. 
• Freezing: Wrap cooled bread with plastic wrap and place it in a freezer bag or airtight freezer-safe container for up to 3 months. Thaw in the fridge overnight, then warm in the microwave or toaster oven before serving.

❓Recipe FAQs

🥧 More Gluten-Free Recipes!

• Vegan Baked Oatmeal
• Matcha Muffins
• Pumpkin Pie With Pecan Crust
• Keto Coffee Cake
• Healthy Cornbread Recipe
• Healthy Vegan Pop Tarts
• Vegan Cookie Dough

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