Gluten Free Pumpkin Bread

This gluten free pumpkin bread recipe is a delicious Fall treat. Made with simple ingredients, it produces a moist and flavourful loaf that is full of pumpkin flavour. And let's not forget that streusel topping - you'll definitely be reaching for another slice!

Jump to:

• Why this recipe works
• What goes into this recipe
• How to make this recipe
• FAQ's
• Expert Tips 
• Variations
• Storing & freezing
• More pumpkin recipes
• 📖 Recipe

Why this recipe works

• It's flexible. Us the provided recipe and adjust accordingly. Feel like adding chocolate chips? Go for it! Don't like buckwheat flour? Fine. Try using another gluten free flour blend. This gluten-free pumpkin bread is dense, full of flavour and not overly spiced! It's perfect! In the end, make the recipe yours.
• It's perfect for Fall. This easy gluten free bread is a great way to enjoy the abundance of pumpkins during the Fall season. It makes a great breakfast, dessert, or snack! See my healthy pumpkin scones recipe for further inspiration.
• It has a delicious streusel topping. Sometimes you just need to add something extra to your baked goods. Adding the streusel topping to this already delicious bread elevates the recipe and provides a little contrasting texture.

What goes into this recipe

• Pumpkin Puree - Make your own homemade pumpkin puree, or use the canned variety. The pumpkin is what helps to produce a moist loaf.
• Egg - Room temperature and medium size (60g)
• Vanilla Extract - I always add a little vanilla to baked goods. It adds a lovely aroma and enhances the flavour of the other ingredients.
• Brown Sugar - Adds a lovely caramel flavour. You can substitute with coconut sugar or granulated sugar if preferred.
• Pumpkin Pie Spice - It wouldn't be Fall without this essential spice. It's used to flavour the bread and the streusel topping. Buy it pre-made, or even better, make your own.
• Baking Powder - Used as a leavening agent and helps the pumpkin bread rise.
• Buckwheat Flour - This is the magic ingredient that makes our bread gluten-free. If you don't have any of this flour on hand, substitute it with a commercial gluten free flour blend.
• Butter - A small amount of butter is used in the batter, and the remainder is used as a topping. It also adds a little decadent flavour and a slightly rich texture. I always use unsalted butter in my baking. Alternatively, if you want to make this recipe dairy-free, use coconut oil instead.

How to make this recipe

• Step 1: Combine the melted butter, buckwheat flour, brown and white sugar and pumpkin pie spice in a bowl. Stir until well combined and place in the refrigerator while you prepare the rest of the recipe.
• Step 2: Line your 9" x 5" baking tin with parchment paper, ensuring a little is hanging over the sides - this helps with lifting the bread out when it's baked. Next, pre-heat your oven to 160 Deg C (320 F).
• Step 3: Combine the pumpkin puree, egg, vanilla, brown sugar and pumpkin pie spice in a large bowl and mix well to combine.
• Step 4: In a separate bowl, stir together the buckwheat flour and baking powder.

• Step 5: Add the flour mixture (dry ingredients) to the pumpkin mixture (wet ingredients) and stir until combined. Then add the melted butter and mix again - you should end up with a smooth batter.  
• Step 6: Add the batter to the loaf pan.
• Step 7: Remove the streusel topping from the fridge and break it up with a fork to create "clumps". Next, cover the top of the batter with the streusel - ensuring it is gently pressed in.
• Step 8: Bake for 50 mins - 1 hour. Check that a skewer inserted comes out clean. If you feel it needs more time, continue baking and check every 5 mins. Let the gluten-free pumpkin bread cool in the tin for 5 minutes before inverting it on a wire rack. Allow it to cool completely before slicing and serving.

FAQ's

Expert Tips 

• Use a different gluten free flour blend. I like buckwheat flour because It adds an earthiness to baked goods and isn't challenging to work with like other grain-based flours. If you don't like the taste, use a commercial gluten-free flour blend (make sure it has xanthan gum) to make this pumpkin bread.
• Add extra baking powder. Because buckwheat flour lacks gluten, we need to give it a little extra help. I've compensated with additional baking powder to help the bread rise.
• Bake at a lower temperature. I've chosen to cook the gluten-free pumpkin bread on a lower setting based on the size of the loaf tin (it measures 9' x 5"). Using a lower temperature increases the baking time - mine was ready in just under an hour. I advise that you check using a skewer at around the 50-minute mark.
• Make your own Pumpkin Pie Spice. Don't have any of this Fall favourite on hand? Easy! Combine 3 teaspoons of ground cinnamon, 1.5 teaspoons of ground ginger, ¾ teaspoon of ground nutmeg, ½ teaspoon of allspice and ½ teaspoon of ground cloves in a small bowl. Add it to the recipe accordingly.

Variations

• Add a cup of gluten-free chocolate chips to make pumpkin chocolate chip bread.
• Consider adding a cup of your favourite nuts for a hit of "nuttiness." (walnuts or pecans would work fantastic here).
• Top with cream cheese icing to make it even more indulgent.
• Top with pumpkin seeds instead of the streusel.

Storing & freezing

Store the gluten-free pumpkin bread in an airtight container in the fridge for up to 5 days. Then, slice a piece and lightly warm in the microwave for 15-20 seconds, or use a broiler to give it a little extra crisp (be careful as the butter in the streusel topping can burn)

If you want to freeze an entire loaf of pumpkin bread, you'll need to slice it first. Then, remove one piece of frozen pumpkin bread from the freezer and allow it to thaw at room temperature for 10 minutes before serving.

More pumpkin recipes

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