This gluten free pumpkin bread is moist, full of pumpkin spice and finished with an easy cinnamon streusel topping. It’s easy to make and perfect with or without chocolate chips!
My healthy pumpkin bread is one of my favorite Fall recipes from the blog, but I felt like creating something a little more indulgent this year!
This gluten free pumpkin bread is moist, fluffy and full of pumpkin flavor. My friend Tati from Healthful Blondie even said it reminded her of the Starbucks loaf! I myself haven’t had that in years, but I trust her judgment!
This recipe is definitely more of a dessert bread than breakfast, but you are welcome to use walnuts in place of chocolate chips and/or decrease the amount of sugar if you’d like to have it for breakfast!
Preheat the oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper and set aside.
In a small bowl, whisk together the flour, sugar and pumpkin spice for the streusel. Use a fork and stir in the melted butter until it looks crumbly. Set aside.
In a large mixing bowl, whisk together all wet ingredients until well combined. Whisk in the dry ingredients until a smooth batter forms. Fold in the chocolate chips if using.
Transfer to your prepared pan and crumble on the streusel topping.
Bake for 55-66 minutes or until a toothpick comes out clean.
Remove from the oven and let cool in the pan for 15 minutes, then lift it out and transfer to a cooling rack and let cool ideally for 1-2 hours. Slice and enjoy!
Variations and serving suggestions
I opted for a very indulgent gluten free pumpkin bread with chocolate chips, cinnamon streusel and a simple vanilla glaze. However, you can easily make this healthy if you prefer! You can leave off the cinnamon streusel, leave out the chocolate chips and decrease both the white and brown sugar to 1/2 cup each.
When making the recipe as written, I suggest serving exactly as is! If you opt for a healthier option, it’s delicious with almond butter on top or just plain!
Frequently asked questions
Does it keep? Yes! Once prepared, this gluten free pumpkin bread will keep in the fridge for 5 days or at room temperature for 3 days. I suggest keeping the lid slightly ajar on your container because it can get a little too moist if left completely sealed.
Can I make it vegan? This recipe calls for three eggs, which is over my limit of being able to safely sub for a vegan alternative. If you want to make this pumpkin bread without eggs, you can try my healthy pumpkin bread and use flax eggs instead of regular eggs.
Can I make it dairy free? Yes, I did! I made this recipe dairy free by using vegan butter in place of regular butter but you can use regular butter if you prefer. Coconut oil will also work, but be sure to use refined coconut oil so there is no coconut flavor.
What flour is best? I used the Bob’s Red Mill 1:1 Baking Flour which I recommend to keep the texture consistent. You can use a different brand, but be sure it has xanthan gum in the mix. Almond, coconut or oat flour will not work in this recipe.
More Fall recipes to try!
Gluten Free Pumpkin Bread
by: claire cary
- 1 cup pumpkin puree
- 3 large eggs
- ⅔ cup white sugar
- ⅔ cup light brown sugar
- ½ cup melted butter or coconut oil
- 2 teaspoons vanilla extract
- 1 ½ cups gluten free all purpose flour
- 3 teaspoon cinnamon
- 1 teaspoon ginger
- ¾ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup chocolate chips optional, can sub crushed walnuts
- Preheat the oven to 350 degrees Fahrenheit.
- Line a standard loaf pan (9×5 or 8 1/2 x 4 1/2 work) with parchment paper and set aside.
- In a small bowl, whisk together the flour, sugar and pumpkin spice for the streusel. Use a fork and stir in the melted butter until it looks crumbly. Set aside.
- In a large mixing bowl, whisk together all wet ingredients until well combined.
- Whisk in the dry ingredients until a smooth batter forms. Fold in the chocolate chips if using.
- Transfer to your prepared pan and crumble on the streusel topping.
- Bake for 55-66 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes, then lift it out and transfer to a cooling rack and let cool ideally for 1-2 hours.
- Slice and enjoy!