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Healthy Pumpkin Bread

If you need to satisfy all of your Fall baking needs, look no further than this healthy pumpkin bread with streusel topping and maple glaze. This gluten free bread is easy to make and is the perfect snack, breakfast, or dessert!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 loaf
Author: Claire Cary



  • 2 cups oat flour
  • 1 cup fine almond flour
  • 1 1/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 eggs (ideally at room temperature)
  • 1/4 cup melted refined coconut oil
  • 1/4 cup pure maple syrup
  • 1/2-3/4 cup light brown sugar or coconut sugar (I used 3/4 cup)
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp sea salt



  • Preheat the oven to 350 degrees Fahrenheit.
  • To make the streusel topping, combine the GF flour, coconut sugar, and pumpkin pie spice. Slowly pour in the melted oil and combine with your fingers or a fork until crumbles form. Set aside.
  • Whisk together the coconut sugar, maple syrup, melted coconut oil, pumpkin puree, vanilla extract, apple cider vinegar, and eggs.
  • Use a wooden spoon to stir in the oat flour, almond flour, baking soda, baking powder, salt, and pumpkin spice.
  • Add the batter to a loaf pan lined with parchment paper. Mine was 8 1/2 x 4 x 1/2, but a 9x5 will also work. Smooth out the top.
  • Evenly spread the streusel topping on top of the bread allowing it to crumble between your fingers.
  • Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out clean. 
  • For the maple glaze, simply whisk together all ingredients until well combined. 
  • Let the bread cool for at least 2 hours before glazing and slicing, otherwise it will be crumbly!
  • Once cool, drizzle the glaze on top, slice, and enjoy!


For a refined sugar free option, leave out the streusel toping and maple glaze or sub for my maple cream cheese glaze instead.
Once prepared, this recipe will keep for about 3 days on the counter or 5 days in the fridge. Keep it covered to prevent it from drying out.
It is VERY IMPORTANT to let this bread cool completely (at least 2 hours) before slicing. Otherwise, it will become very crumbly and fall apart when you slice into it. When it comes out of the oven, leave it in the loaf pan, but do not touch it for at least 2 hours, overnight is ideal.
Not all pumpkin pie spices are created equal. The simply organic pumpkin spice is the best in my opinion!
If not GF, the GF all purpose flour for the streusel topping can be subbed for regular all purpose flour.
You can use between 1/2 to 3/4 cup of sugar, but I don't recommend going too far below 1/2 cup for the best flavor. Keep the maple syrup to 1/4 cup though!


Serving: 1slice | Calories: 314kcal | Carbohydrates: 50g | Protein: 6.6g | Fat: 12.5g | Fiber: 4g | Sugar: 20g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: gluten free pumpkin bread, healthy pumpkin bread, pumpkin bread