Gluten-Free Pumpkin Bread

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

There is nothing better than the flavors of fall. Warm spices like cinnamon, nutmeg, and pumpkin pie spice always make the kitchen smell wonderful this time of year. Pumpkin recipes are some of my favorites, especially my Vegan Pumpkin Chili  and Pumpkin Apple Pie.

When pumpkin season arrives, you can bet I am in the kitchen on a crisp fall morning baking this delicious gluten free pumpkin bread. This quick bread is great for brunch, an afternoon snack, or a low sugar dessert and has a crunchy, sweet, streusel topping.

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🥘 Ingredients

My classic pumpkin bread can easily be made with simple ingredients found in my pantry or at our local grocery store! Here is what I use:

Pumpkin Bread Ingredients

Gluten-Free Flour: I use Bob’s Red Mill 1:1 Baking Flour or oat flour as they are both great options for my gluten-free healthy pumpkin bread.

Baking Soda: This adds lift for just the right bread consistency.

Salt: This balances the sweet flavors.

Cinnamon: Cinnamon is a classic fall flavor I love and a must for coffee cakes any time of the year.

Pumpkin Pie Spice: I like this spice as it adds all the autumnal flavors in one ingredient.

Nutmeg: Rounds out the fall spices in my gluten-free bread.

Vanilla Extract: This blends perfectly with my spices.

Banana: Over-ripe bananas work best for my recipe and give the most sweetness as well as a smooth texture.

Pure Pumpkin Puree: Canned pumpkin puree is simple to use and allows me to make this recipe any time of the year.

Butter: Unsalted butter works best in my pumpkin cinnamon bread, melted and cooled. 

Brown Sugar: For coffee cake taste, brown sugar gives me a deep and comforting sweetness. 

Granulated White Sugar: Traditional white sugar works best for my recipe.

Eggs: Eggs give my bread the perfect texture and help bind together the ingredients.

Streusel Topping: I use Flour (oat flour or a gluten-free baking blend), cinnamon, brown sugar, and cold, diced, unsalted butter for this delicious topping.

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 I make my own blend, I look for a recipe that includes tapioca starch or xanthan gum. Or I can grind up gluten-free old-fashioned oats in my food processor to make my 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.

🔪 How To Make

Here is how to make my healthy gluten-free pumpkin bread recipe perfectly every time!

Preheat Oven, Whisk Wet Ingredients:  I start by preheating the oven to 350 degrees Fahrenheit. Then I line a loaf pan with parchment paper and lightly coat it with cooking spray. In a large mixing bowl, I mash the bananas, then add the melted butter, brown sugar, white sugar, eggs, vanilla, and pumpkin. I whisk everything together until it’s evenly combined.

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

Combine: I add flour mixture to wet ingredients mixture and mix lightly with a rubber spatula. I am careful not to overmix.

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

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

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

📖 Variations

I have tried many variations over the years, these are my favorite: 

Butternut Squash Bread: I swap pumpkin puree for butternut squash puree for a mellow and savory fall taste.

Nuts: I add 1/4 cups of walnuts, almonds, pecans, or hazelnuts to this easy pumpkin bread batter for added crunch and delicious nutty flavor.

Chocolate Chip: I add in 1/2 cup of semisweet chocolate chips. They are terrific with the combination of the other flavors. I stick with 70% or higher dark chocolate to get the healthy benefits from the chocolate.

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.

🍽 Serving Suggestions

I serve this pumpkin bread for breakfast with a healthy protein coffee smoothie or tea or as a snack or dessert. I freeze the bread in individual slices for a lunch treat or quick breakfast on the go for my kids any time.

I also love pairing this gluten-free pumpkin bread with breakfast fruit salad or this low-carb breakfast casserole made with protein-rich eggs and loaded with vegetables. Sometimes, I enjoy as a sweet finish to a savory butternut squash bisque and spinach and arugula salad.

🧊 Storage Directions

Storing:  I keep my leftovers in an airtight container at room temperature in the refrigerator for 4-5 days. For best results, I allow the bread to cool to room temperature before storing.

Freezing:  I wrap cooled bread with plastic wrap and place it in a freezer bag or airtight freezer-safe container for up to 3 months. I thaw in the fridge overnight, then warm in the microwave or toaster oven before serving.

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