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5 from 12 votes

Gluten Free Pumpkin Bread

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!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Baking, Bread, Breakfast, Brunch, Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 16 slices
Calories: 229.3kcal
Author: Anjali Shah

Ingredients

For The Pumpkin Bread

For the Streusel Topping (Optional)

  • ½ cup Oat Flour or Gluten Free Flour
  • ½ tsp Ground Cinnamon
  • ½ cup Brown Sugar, unpacked
  • 6 tbsp Cold Unsalted Butter, diced

Instructions

  • Set the oven to 350°. Line bread baking dish with parchment paper and spray with cooking spray.
  • Mash bananas in a 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, nutmeg, 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 mixture 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.
  • Bake in the center of the rack for 50-65 minutes. 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.
  • Once baked, let cool and remove this gluten free coffee cake from the baking dish to rest on a baking rack.

Video

Notes

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 Card Notes 
  • Vegan: To make this recipe vegan, use coconut oil in place of the butter and a flax egg.
  • 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.
  • For a healthier lower-sugar option, reduce the sugar by half.  You can also omit the streusel topping if you prefer.
  • Make sure to buy pure pumpkin, not pumpkin pie filling mix; the cans may look very similar!  
  • 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.
  • 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.
Note: Nutritional info includes Bob's Red Mill flour, strussel topping and full amounts of butter + sugar. 
For A Healthier Gluten-Free Pumpkin Bread Option:
  • Use oat flour
  • Replace 4 tbsp butter with unsweetened applesauce in the pumpkin coffee cake recipe
  • Cut the brown sugar down to 1/4 + 1/4 cup (instead of 1/2 + 1/2 cup)
  • Use flax eggs
With these changes, the nutritional info for 1 slice of gluten-free coffee cake is: 168.9 Calories; 7.9g Fat (4.6g Saturated); 19.4mg Cholestrol, 76.4mg Sodium, 81.7mg Potassium, 25.9g Carbs, 3.2g Fiber, 10.5g Sugar, 2.7 Protein

Nutrition

Serving: 1slice | Calories: 229.3kcal | Carbohydrates: 35.3g | Protein: 2.3g | Fat: 10.8g | Saturated Fat: 6.5g | Cholesterol: 50.5mg | Sodium: 92.4mg | Potassium: 104.1mg | Fiber: 1.6g | Sugar: 14.5g