Gluten-free pumpkin bread with a crumbly streusel topping and a maple glaze. This gluten free pumpkin bread truly tastes like fall! I’ve already shared my favorite gluten-free pumpkin muffins. And I’ve shared my go-to fall dessert: gluten-free pumpkin bars. But I hadn’t yet shared a gluten-free pumpkin bread recipe, so I am today! The gluten-free pumpkin loaf itself is thick but not heavy, and isn’t overly sweet. This is perfect because the streusel topping adds a great sweetness and texture. While the ingredients list is a little long, if you do much baking you likely have everything needed already! Yes, you can make this a gluten-free dairy-free pumpkin bread by just swapping the butter and milk in the streusel and glaze with their non-dairy counterparts. The batter for the loaf already is dairy-free, so it’s just the streusel and maple glaze that have some dairy to replace. I would recommend a non-dairy butter alternative like Earth Balance or Melt in place of the butter. First you’ll line your bread pan with parchment paper and spray it with non-stick spray. In a large mixing bowl, whisk together the pumpkin and oil. Next add the eggs and whisk until well combined. Then whisk in the sugar and brown sugar. In another bowl, combine the gluten-free flour, cinnamon, salt, baking soda, baking powder, ginger, nutmeg, and cloves. Add the dry ingredients into the wet ingredients and mix until just combined. Pour the batter into the prepared bread pan. Mix together the streusel ingredients then top the pumpkin batter with the streusel topping. Bake for 60-80 minutes or until the streusel has browned and a toothpick inserted in center comes out clean or with moist crumbs only, not wet batter. The wide range of time is because there isn’t a strict standard size/shape of full-size loaf pans – some are wide, some are long, some are skinny but tall. So start checking your loaf for doneness at 60 minutes, and then every 5 minutes until it tests done. Here’s a look at this gluten-free pumpkin loaf after it comes out of the oven. You’ll want to let it cool for 30 minutes once you remove it from the oven. I recommend placing on a wire rack like you see here. Now this gluten-free pumpkin loaf is amazing just like this with just the streusel topping. You are welcome to slice it up and serve as soon as it finishes cooling completely. (It’ll fall apart if you cut it before it is cool). You can also take this pumpkin bread up a notch by adding the maple glaze! I think the glaze it what takes this to being the best gluten-free pumpkin bread recipe! The maple glaze is made by browning butter until slightly browned. Use a hand mixer or a whisk to mix in powdered sugar, salt, and maple syrup. Then drizzle it right over the unsliced loaf. Once the loaf is cooled completely and the glaze has set up how you’d like, slice this up and serve! Depending on how thin you make your maple glaze, it might or might not stay wet looking. You can place the loaf in the fridge to help the loaf cool and the icing to set if you like. But you can also just go ahead and slice even if the glaze is still a little wet and sticky, as long as the loaf is cool. Look at this! Doesn’t a slice of this look sweet and cinnamony and amazing? Sure you can opt for a healthy pumpkin bread, but you might as well splurge on a slice or two of this one instead! Make it to share with others and you won’t feel guilty about enjoying a slice! You can eat slices of this bread plain, or you can serve with butter or cream cheese too. A good cup of coffee or tea goes great with this. And for the kids – a tall glass of cold milk! If you have slices remaining, I would store them at room temperature, in an air-tight container so it doesn’t dry out. You are also welcome to place in the refrigerator if you’d prefer – it will harden the glaze – but otherwise will also keep it nice and moist. Either option is fine! If you love quick breads like these, be sure to check out my gluten-free banana nut bread too! This gluten-free cranberry orange bread looks perfect for fall too! If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made. Streusel topping and a maple glaze make slices of this gluten-free pumpkin bread over the top good! You can easily adapt this to be dairy-free too! I'm assuming your gluten-free flour blend has xanthan gum or guar gum in it already. If your flour blend does not, I would recommend adding 1/2 teaspoon of xanthan in with the dry ingredients when you whisk those together. See blog post for recommendations for gluten-free flour blends. You can make this a gluten-free dairy-free pumpkin bread by just swapping the butter and milk in the streusel and glaze with their non-dairy counterparts. I would recommend a non-dairy butter alternative like Earth Balance or Melt in place of the butter. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I hope you and your family enjoy this gf pumpkin bread!Notes on ingredients and substitutions for this gluten-free pumpkin bread recipe:
Can you make this gf pumpkin bread recipe dairy-free?
How to make this gluten-free pumpkin bread:
Gluten-free Pumpkin Bread Recipe:
Gluten-free Pumpkin Bread with Streusel Topping
Ingredients
Loaf:
Streusel:
Glaze:
Instructions
Notes
Recommended Products
Yield: 12 slices
Prep Time
10 minutes
Cook Time
1 hour 21 minutes
Additional Time
30 minutes
Total Time
2 hours 1 minute
Butternut Mountain Farm Vermont, 100% Pure Maple Syrup Vermont, Grade A, Amber Color, 1 Qt
Rumford Baking Powder, 8.1 Ounce, 2 Count
Spice Islands Ground Ginger, 1.9 oz
Spice Islands Ground Cloves, 1.9 oz
McCormick Gourmet Organic Ground Nutmeg, 1.81 oz
Kirkland Saigon Cinnamon 10.7 Oz Bottles( Pack of 2) - 21.4 Oz Total
Nestle LIBBY'S 100% Pure Canned Pumpkin Puree, 15 oz. Can
Patty
Thursday 10th of December 2020
Is it ok to use apple sauce instead of oil.
Kathy
Wednesday 25th of November 2020
Any suggestions for egg substitutions? I'm highly allergic to eggs
caye
Sunday 15th of November 2020
this was awful, Pour? This was not a pour consistency. Followed recipe to the tee. eewww
Michelle Palin ~ My Gluten-free Kitchen
Monday 16th of November 2020
Caye, that's a bummer this recipe didn't work out for you. Which part wasn't pourable? The pumpkin bread batter or the maple syrup topping? If it was the batter, my guess would be the gluten-free flour used. Did yours by chance have any coconut flour or bean flours in it?
Deidre
Wednesday 28th of October 2020
I don’t own a loaf pan, so I decided to turn the bread into muffins. I’ve made my share of muffins, and I could not get over how delicious and moist these were. This recipe made 10 jumbo muffins. I don’t own a regular muffin pan either :) In regards to time, I started them out at 45 min. I began testing them with a toothpick around 30 min...and continued to do so every 5 min after. It would depend on your oven, I suppose. I used a nonstick pan without liners. Breakfast is my favorite meal of the day, and they pair well with 2 eggs over easy, and a hot cup of coffee. Whether you make the bread or muffins, you will not be disappointed!!!!
Heather
Friday 23rd of October 2020
Just made this delicious pumpkin bread yesterday. Came out slightly tough on the outside edges but soft, moist and flavorful inside. Although I'm a fan of crumbly toppings, this lovely bread really doesn't need it...plenty sweet without. (My husband said the same and that man has a sweet tooth.) Thanks for helping me kick off pumpkin season!
Heather
Tuesday 10th of November 2020
Okay, the streusel top grew on me! For some reason, I enjoyed it much more the next day and on. Made this again on Sunday--it's challenging not to slice off a hunk every other pass through the kitchen!