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gluten free pumpkin bread - pumpkin coffee cake - on a wire rack
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5 from 9 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 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
Servings: 16 slices
Calories: 229.3kcal
Author: Anjali Shah


For The Pumpkin Bread / Coffee Cake

  • 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 Over-Ripe Bananas
  • 1 cup Pumpkin Puree
  • 8 tbsp Unsalted Butter, melted and cooled
  • ½ cup Brown Sugar, unpacked
  • ¼ cup Granulated Sugar
  • 2 Large Eggs

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


  • 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.



Variations for This Recipe
  • Make this a terrific vegan banana bread recipe by using flax eggs and coconut oil instead of eggs and butter. 
  • 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. 
  • Chocoholics can toss in some 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.
  • Reduce the sugar by cutting the amount of brown sugar in half
Top Tips for Making Gluten Free Pumpkin Bread
  • 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 more healthy. 
  • Be sure not to overbake the bread, or it will be more dried out and not as good. 
  • 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.
Note: Nutritional info includes Bob's Red Mill flour, strussel topping and full amounts of butter + sugar. 
For a healthier 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


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