Soft, sweet, and perfectly spiced, this Gluten-Free Pumpkin Streusel Bread is everything you love about fall wrapped into one cozy bake. It’s fluffy on the inside, crunchy on top, and finished with a drizzle of pumpkin spice glaze that takes it over the top. This loaf is dairy-free, gluten-free, and irresistibly moist, making it the ultimate loaf for breakfast, brunch, or an afternoon coffee break. It’s basically fall in a slice!
Friends, she is beauty, she is grace, and she’s absolutely covered in pumpkin glaze. This Gluten-Free Pumpkin Streusel Bread is the kind of bake that makes your whole kitchen smell like fall. It’s soft, warmly spiced, and topped with a thick, crumbly streusel that cracks perfectly with every slice.
This loaf has everything I love about autumn baking: warm spices, that sweet pumpkin aroma filling the house, and a crunchy, buttery crumble on top that makes every bite feel special. It’s the kind of bake that makes you want to stay home, put on fuzzy socks, and pour yourself a second cup of coffee while it cools on the counter.
What I love about this recipe is how easy it is. No mixers and no fancy steps. It’s just simple ingredients coming together to make something that tastes like it came from your favorite cafe. And that glaze? Totally optional, but trust me, it takes this loaf from delicious to irresistible.
What You Need to Make This Gluten-Free Pumpkin Bread
- Maple Syrup: Naturally sweet and full of cozy fall flavor, maple syrup gives this loaf its signature warmth without refined sugar. It also keeps the crumb soft and moist.
- Coconut Oil: Melted and cooled before mixing, coconut oil adds richness to the bread.
- Eggs: These help the loaf rise and hold together, creating that perfect soft, cake-like texture. Make sure they’re at room temperature for best results.
- Pumpkin Puree: The heart of this recipe! Pumpkin puree adds moisture, natural sweetness, and that deep orange color that just screams fall.
- Vanilla Extract: A splash of vanilla rounds out the flavors and enhances everything else. It’s subtle but essential.
- Gluten-Free All-Purpose Flour: I use Bob’s Red Mill 1:1 Baking Flour, which gives this loaf the perfect balance of fluff and structure.
- Baking Soda: Helps the loaf rise and keeps it light instead of dense or gummy, especially important when baking gluten-free.
- Kosher Salt: Just a little goes a long way to balance the sweetness and bring out all those warm spices.
- Pumpkin Pie Spice: The real winner here! A blend of cinnamon, nutmeg, ginger, and clove that makes your whole kitchen smell like autumn.
For the Streusel Topping:
- Gluten-Free Flour: Acts as the base for that irresistible crumbly topping.
- Coconut Oil: Helps everything clump together for the perfect streusel texture.
- Pumpkin Pie Spice: Because one round of pumpkin spice just isn’t enough.
- Coconut Sugar: Adds caramel-like sweetness and gives the topping that golden brown crunch.
For the Glaze:
- Powdered Sugar: The foundation of the drizzle, it’s smooth, sweet, and glossy.
- Pumpkin Pie Spice: Adds more of that delicious flavor.
- Water: Just enough to thin it out into a perfect pourable consistency.
How to Make This Gluten-Free Pumpkin Streusel Bread
To make this pumpkin streusel loaf, start by preheating your oven to 350F. Line a 9×5-inch loaf pan with parchment paper and set it aside. In a large mixing bowl, whisk together the maple syrup, melted coconut oil, pumpkin puree, eggs, and vanilla extract until smooth.
In a separate bowl, combine the gluten-free flour, baking soda, salt, and pumpkin pie spice. Pour the wet mixture into the dry ingredients and use a spatula to gently fold until you no longer see streaks of flour. Transfer the batter into the prepared loaf pan and spread it evenly.
Next, make the streusel topping. Add the flour, coconut oil, pumpkin pie spice, and coconut sugar to a small bowl and use your hands to mix. You want it to be clumpy; if it’s too dry, add a bit more coconut oil. Spread the streusel evenly over the batter, covering the top completely.
Bake for 50-52 minutes, or until a toothpick inserted in the center comes out clean. Make the glaze by whisking together powdered sugar, pumpkin spice, and water in a small bowl until smooth. Drizzle it generously over the top of the loaf once it’s completely cooled. Slice into 12 pieces and enjoy!
Frequently Asked Questions
You can, but the glaze ties everything together. It adds that extra hit of pumpkin spice sweetness that makes each bite melt-in-your-mouth good.
Avocado oil would be my preference!
Yes! You can easily substitute all-purpose flour 1:1 if you don’t need it to be gluten-free.
You can try swapping the eggs for flax eggs. The loaf will be slightly denser, but still delicious.
Keep the loaf covered at room temperature for up to 2 days or refrigerate for up to 5.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- 9×5 Loaf Pan
- Mixing Bowls
Ingredients
- ⅓ Cup Maple Syrup
- ½ Cup Coconut Oil, melted & cooled
- 2 Eggs, room temp
- 1 ¼ Cups Pumpkin Puree
- 2 Teaspoons Vanilla Extract
- 1 ¾ Cups Gluten-Free All-Purpose Flour, @bobsredmill gf 1:1 baking flour
- 1 ½ Teaspoons Baking Soda
- ½ Teaspoon Kosher Salt
- 1 ½ Tablespoons Pumpkin Pie Spice
For the Topping
- ¾ Cup Gluten-Free All-Purpose Flour, @bobsredmill gf 1:1 baking flour
- ¼ Cup Coconut Oil
- 1 ½ Tablespoons Pumpkin Pie Spice
- ½ Cup Coconut Sugar
For the Glaze
- 2 Cups Powdered Sugar
- 2 Teaspoon Pumpkin Spice
- 3 Tablespoons Water
Instructions
- To make this pumpkin streusel loaf, start by preheating your oven to 350F. Line a 9×5-inch loaf pan with parchment paper and set it aside.
- In a large mixing bow, whisk together the maple syrup, melted coconut oil, pumpkin puree, eggs, and vanilla extract until smooth.
- In a separate bowl, combine the gluten-free flour, baking soda, salt, and pumpkin pie spice.
- Pour the wet mixture into the dry ingredients and use a spatula to gently fold until you no longer see streaks of flour. Transfer the batter into the prepared loaf pan and spread it evenly.
- Next, make the streusel topping. Add the flour, coconut oil, pumpkin pie spice, and coconut sugar to a small bowl and use your hands to mix. You want it to be clumpy; if it’s too dry, add a bit more coconut oil.
- Spread the streusel evenly over the batter, covering the top completely.
- Bake for 50-52 minutes, or until a toothpick inserted in the center comes out clean.
- Make the glaze by whisking together powdered sugar, pumpkin spice, and water in a small bowl until smooth. Drizzle it generously over the top of the loaf once it’s completely cooled.
- Slice into 12 pieces and enjoy!
Rate & review
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