Gluten Free Pumpkin Bread

This gluten-free pumpkin bread is a delicious recipe and a tasty Fall treat. Made with pumpkin puree and buckwheat flour, it produces a moist and flavourful loaf. And let’s not forget that streusel topping - you’ll definitely be reaching for another slice!

Course Breakfast, Dessert

Cuisine American

Prep Time 30

Cook Time 50

Total Time 1 20

Servings slices

Calories 205kcal

Author Peter G

Ingredients

For the streusel topping:

50 grams butter unsalted, melted
60 grams buckwheat flour
50 grams brown sugar
2 tablespoon sugar granulated
1 teaspoon pumpkin pie spice

For the bread:

400 grams (1 cup) pumpkin puree
1 egg (room temperature)
1 teaspoon vanilla paste or extract
40 grams brown sugar
2 teaspoon pumpkin pie spice (see note 4)
180 grams buckwheat flour (see note 1)
1 ½ teaspoon baking powder (see note 2)
30 grams butter unsalted, melted

Instructions

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.
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).
Combine the pumpkin puree, egg, vanilla, brown sugar and pumpkin pie spice in a bowl and mix well to combine.
In a separate bowl, stir together the buckwheat flour and baking powder.
Add the flour mixture to the pumpkin mixture and stir until combined - then add the melted butter and mix again.
Add the pumpkin batter to the loaf pan.
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.
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. (see note 3)

Notes

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.

Nutrition