Gluten Free Pumpkin Bread (Pumpkin Coffee Cake)

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Soft, tender 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 all spice feel so festive and make my kitchen smell amazing during that time of the year! Pumpkin recipes are my favorite!

Which is why, 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 pumpkin coffee cake recipe is perfect for brunch or an afternoon treat, and has a crunchy, sweet, streusel topping.

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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, you can switch up the flours based on your preferences, you can omit the pumpkin for a coffee cake that works all-year-round, and it can easily be made vegan too! 

👩‍🍳 Why This Recipe Works

• Bursting with pumpkin flavor!
• Tastes like pumpkin pie filling!
• Gluten-Free
• Vegan Adaptable
• Less Sugar
• Best Gluten-Free Pumpkin Bread Ever!

🍽 Equipment

• Parchment Paper
• Mixing Bowls
• Whisk
• Spatula
• Bread Loaf Pan
• Stand Mixer or Electric Hand Mixer
• Cooling Rack

🥘 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.

• Gluten free flours: You can use gluten free oat flour, or Bob’s Red Mill 1:1 Gluten Free Baking flour in this easy gluten free pumpkin banana bread recipe – both will work equally well. You can also make your own gluten-free flour blend with a combination of coconut flour, almond flour, arrowroot flour, and tapioca flour. Or you can grind up gluten free old-fashioned oats in a food processor to make your own oat flour!
• Butter: To make this vegan, you can use coconut oil instead of the butter, in a 1:1 ratio.
• Eggs: You can also use flax eggs in this recipe for a vegan option.
• Sugar: Try coconut sugar for a lower glycemic option, or cut the amount of brown sugar in half (for both the pumpkin coffee cake and streusel topping) if you don’t want as much sugar in this recipe. It will still taste nice and sweet, even with less sugar!
• Pure Pumpkin Puree: Feel free to use canned or homemade pumpkin puree. You could even make this with butternut squash puree! But make sure you do not use pumpkin pie mix!

📖 Variations

• Vegan Gluten Free Pumpkin Bread Recipe: Make this a dairy free pumpkin bread by using flax eggs and coconut oil instead of eggs and butter. 
• Add Nuts: Throw in ¼ – ¼ cup of your favorite nuts to give the bread a little bit of a crunch. Walnuts, almonds, pecans, and hazelnuts would all be divine. 
• Chocolate Pumpkin Bread: Chocoholics can toss in some 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.
• Sugar Free Pumpkin Bread: Use monk fruit instead of the brown sugar and omit the white sugar! Or make this a low sugar quick bread by cutting the amount of brown sugar in half. You can also use pure maple syrup instead of the brown sugar.
• Healthy Pumpkin Bread: To lighten up this recipe, use oat flour, and replace half of the butter with unsweetened applesauce in a 1:1 ratio. You can also reduce the sugar by half and it will still taste great!
• No Pumpkin: Omit the pumpkin for a gluten free coffee cake that is great for any time of the year!

🔪 Instructions

Step 1: Set the oven to 350°. Line bread baking dish 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.

Step 2: In another mixing bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice.

Step 3: Add flour mixture to wet ingredients mixture (banana + pumpkin batter) and mix. Do not over mix, use a rubber spatula to lightly mix.

Step 4: Pour batter into 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 is in crumbles. Top the banana pumpkin batter with streusel crumbles.

Step 5: Bake in the center of the rack for 50-65 minutes. 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! To check if done, use a toothpick to poke the center of the loaf. If batter is on the toothpick when you remove it, continue to bake until toothpick comes out clean.

Step 6: Once baked, let cool and remove the loaf from the baking dish to rest on a wire rack. Allow to cool completely before slicing.

❓Recipe FAQs

❄️ How To Store

You can easily make this gluten free coffee cake ahead of time and store it for later.

To Store In The Fridge: After it cools on the cooling rack, you can put it in a sealed container with a tight fitting lid. It will last 4-5 days at room temperature or in the fridge. 

To Freeze: You can freeze this pumpkin loaf once it has cooled. Wrap the bread with plastic wrap and place in a freezer bag or airtight freezer safe container. it will keep in the freezer for 3 months. Thaw in the fridge overnight, then warm in the microwave or toaster oven before serving.

💭 Expert Tips

• For best results, don’t overmix the batter, or the bread will end up more dense than fluffy. 
• You can skip the streusel topping if you would prefer to make the bread healthier.
• Be sure not to overbake the pumpkin banana bread, or it will be dried out and not as moist and tender. 
• Mix any of your favorite add-ins to the batter by folding it in with a spatula. 
• Make sure you measure your flour by scooping it out of the container and into a measuring cup, and then level with a butter knife. Don’t pack the cup, and don’t use the cup to scoop out the flour.
• Top with pumpkin seeds for added crunch and texture!
• Serve as a great breakfast option with coffee or tea, as a snack or for dessert!

🥧 More Incredible Gluten-Free Recipes!

• Vegan Baked Oatmeal
• Matcha Muffins
• Healthy Cornbread Recipe
• Healthy Vegan Pop Tarts
• Healthy Edible Cookie Dough

📋 Recipe Card