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!

👩‍🍳 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! Read More

Ingredients

How to make Gluten Free Pumpkin Bread

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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.

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

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

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.

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!

Swipe up to get the full recipe

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