Gluten Free Pumpkin Bread

5 from 12 votes

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.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Baking, Bread, Breakfast, Brunch, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: slices

Calories: 229.3kcal

Author: Anjali Shah

Equipment

Ingredients

For The Pumpkin Bread

1½ cups Oat Flour or Bob's Red Mill 1:1 Gluten Free Baking Flour
1 tsp Baking Soda
½ tsp Salt
1 tsp Ground Cinnamon
½ tsp Pumpkin Pie Spice
½ tsp Nutmeg
½ tsp Vanilla Extract
2 Overripe Bananas
1 cup Pumpkin Puree not pumpkin pie mix
8 tbsp Unsalted Butter, melted and cooled
½ cup Brown Sugar, unpacked
¼ cup Granulated Sugar
2 Large Eggs

For the Streusel Topping (Optional)

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

https://youtu.be/Z_9NIEQZOoQ

Notes

My #1 Secret Tip for making this pumpkin bread is to use pure pumpkin, not pumpkin pie filling. The cans look almost the same, but pie filling already has sugar and spices mixed in, and it will not work the same for this recipe, especially if you want a gluten free loaf with the right texture.
Chill Butter For Topping: Cold butter will make the best streusel topping that’s crumbly. I cube the butter and keep it in the refrigerator until I am ready to mix it with the other streusel ingredients.
Prevent Burning: I top my gluten-free pumpkin bread with an aluminum foil tent for the last 15 minutes to make sure the streusel doesn’t burn!
Monitor: I make sure to monitor the bread closely near the end of baking because overbaked bread will not be as moist and tender.

Nutrition