Our Gluten-Free Pumpkin Streusel Bread With Maple Glaze is about to make your whole fall! This yummy pumpkin bread has a cinnamon swirl, buttery crumble and sweet maple glaze. It’s THE BEST gluten-free pumpkin bread recipe ever!

Front view of gluten-free pumpkin streusel bread with maple glaze and cinnamon swirl

It wouldn’t be pumpkin season for me without at least ONE loaf of our best pumpkin bread.

I’m not kidding when I say that this gluten-free pumpkin bread recipe has it ALL. Beyond it’s simple preparation, soft, fluffy texture, and impressive presentation, it’s got all the fun goodies, bells & whistles you can dream of! We’re talking:

Perfectly Spiced Pumpkin Bread Batter. Warm spices, vanilla, pumpkin…perfection.
TWO Layers of Cinnamon Swirl. Why stop at one? This layered cinnamon swirl pumpkin bread is tough to beat.
Gorgeous Streusel Topping. This buttery crumble topping reminds me bakery-style pumpkin bread. It adds such a gorgeous texture and flavor that makes this gluten-free pumpkin streusel bread feel extra special.
A Simple Maple Glaze. I know it’s a bit extra, but this sweet maple glaze is the perfect finish

Even with ALLLL that deliciousness, you might be surprised just how simple the ingredients list is. Let’s take a look…

ingredients for gluten-free pumpkin streusel bread

Simple Ingredients To Get Started

While this pumpkin loaf might look bakery-worthy, I can assure you: this is one easy gluten-free pumpkin bread recipe! The magic is in the technique, since the ingredients couldn’t be simpler:

Canned Pumpkin. Canned unsweetened pumpkin puree (not pumpkin pie filling!) gives this gluten-free pumpkin bread it’s delicious pumpkin flavor & color base.
Milk. Dairy milk and non-dairy milk (like almond milk) work in this recipe. Choose your favorite!
Oil. A neutral-flavored oil works well here. That can be canola oil, vegetable oil, or avocado oil!
Brown Sugar & White Sugar. The combination of light brown sugar & granulated sugar keeps this bread perfectly moist & sweet. Brown sugar will also play a part in the cinnamon swirl, and streusel. Because yum.
Eggs. Just two room temperature eggs are all you need!
Vanilla. We’ll add vanilla extract to the pumpkin bread AND the glaze for extra flavor.
Warm Spices. A blend of cinnamon, nutmeg, and salt strikes the perfect pumpkin spice flavor!
Gluten-Free Flour. We recommend King Arthur Measure-For-Measure Gluten-Free Flour for taste & texture, but if you use another 1:1 gluten-free flour blend (like Bob’s Red Mill), make sure it contains xanthan gum. Almond flour, coconut flour, oat flour, and other single flours won’t work well in this recipe.
Baking Powder & Baking Soda. For the perfect softness & rise.
Butter. Butter does double-duty in the cinnamon swirl and streusel topping. There’s just nothing like it!
Powdered Sugar. For the glaze!
Maple Syrup (& Maybe Maple Extract). For the maple glaze, we’ll get some flavor from pure maple syrup, but to really make the maple pop, I love elevating it with a few drops of maple extract. It’s DELICIOUS.

Batter for gluten-free pumpkin streusel bread

How To Make Gluten-Free Pumpkin Streusel Bread, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below!

Preheat & Prep. To start, preheat the oven temperature to 350 degrees F. Line an 9×5″ loaf pan with parchment paper. I like to leave an overhang on each of the long sides to use as handles to lift the bread out later.
Next, Mix The Cinnamon Swirl. In a small bowl, combine brown sugar and cinnamon. Stir until well blended and set aside.
Then, Mix The Streusel. In a medium bowl, combine melted butter, gluten-free flour, brown sugar, cinnamon, and salt. Stir with a fork or your fingers until the mixture sticks together. It’ll be like thick, wet sand and will start to form clumps and clusters. Try not to break these up too much, just make sure all the flour and sugar is coated in the butter so there aren’t any dry spots. Set the streusel mixture aside.
Mix Up The Pumpkin Bread Batter: In a large bowl, combine the wet ingredients–pumpkin, milk, oil, brown sugar, sugar, eggs, and vanilla. Whisk until well combined and smooth. Add the dry ingredients: gluten-free flour, baking powder, baking soda, cinnamon, nutmeg & salt. Use a spatula to mix in the dry ingredients, trying not to overmix. Stop when there aren’t any dry spots of flour left and no large lumps remain. A few small lumps is fine!

layering batter, cinnamon swirl, and streusel to make gluten-free pumpkin bread

Assemble The Pumpkin Streusel Bread. Pour about 1/3 of the pumpkin bread batter into your prepared loaf pan. Smooth slightly to make the batter even. Sprinkle with 1/2 (about 2.5 Tbsp.) of the cinnamon swirl mixture over the batter. Add another 1/3 of the batter, and use the back of a spoon or an offset spatula to carefully spread the batter over the cinnamon mixture, coating it completely. Add the second 1/2 (about 2.5 Tbsp.) of the cinnamon swirl mixture over the batter. Cover the cinnamon swirl with the final 1/3 of the batter and smooth the batter over all of the cinnamon into an even layer. Add the streusel on top, crumbling the mixture evenly over the pumpkin bread batter and covering the top completely.
Bake & Cool The Bread. Bake the pumpkin streusel bread in preheated oven 50-60 minutes, or until the inside reaches 200 degrees F. on an instant read thermometer or a toothpick inserted into the center comes out clean. (The top of the bread should spring back when gently pressed.) Allow the bread to cool on a wire rack at least 30 minutes before adding your maple glaze.
Make & Add The Maple Glaze: In a medium bowl, whisk together melted butter, 1/2 cup powdered sugar, maple syrup, vanilla, and maple extract (if using). If the mixture is too thick, add milk 1/2 tsp. at a time until the glaze is smooth enough to drizzle. You want it to be fairly opaque and just thin enough to drizzle. If you put a drop on your finger, it should roll down the side of your finger in an opaque line. If the glaze is too thin, add powdered sugar 1 Tbsp. at a time until you reach the right consistency. If it’s too thick, thin with 1/2 tsp. of milk at a time. Drizzle the glaze over the pumpkin streusel bread once it’s cooled for at least 30 minutes. (You may have extra glaze)

Adding Maple glaze to gluten-free pumpkin streusel bread with cinnamon swirl

Pro Tip: How To Know When Pumpkin Bread Is Done

The best way to know your pumpkin bread is fully-cooked and baked through is to check the temperature with an instant read thermometer. (If you bake or cook a lot, this is a GREAT tool to keep on hand! You’ll use it all the time!) Just like with banana bread, the center of the loaf should register 200 degrees F to be baked all the way through.

You can also insert a toothpick into the center of the loaf. It should come out clean with just a few moist crumbs (no batter!). Additionally, the top of the loaf should easily spring back when gently pressed with your fingers.

Overhead view of slices of gluten-free cinnamon swirl pumpkin bread with streusel topping and maple glaze

Tools Of The Trade

Now that you know HOW to make this gluten-free pumpkin streusel bread, let’s refine your technique with our go-to tools for the job:

The Best Gluten-Free Flour – makes light cakes & muffins, fudgy brownies, and gorgeous cookies!
Light-Colored Loaf Pan – For even baking. These last forever!
An Instant Read Thermometer – The easiest way to be sure your loaf is done! Works for baking, cooking meats, and grilling!
Inexpensive Oven Thermometer – To check your oven temperature & ensure even bakes.
Maple Extract – Optional, but I LOVE the flavor it can add to the glaze!

FAQ + Tricks For The Best Gluten-Free Pumpkin Bread

How To Freeze Pumpkin Bread. Let the pumpkin streusel bread completely cool and let the glaze set completely before storing. Carefully wrap it with aluminum foil, then transfer to a freezer-safe bag. Store in the freezer about 2 months.

If you prefer to freeze slices rather than the whole loaf, Cut the loaf into slices and lay the slices on a baking sheet lined with parchment paper. (Place parchment paper between layers if you need to stack them to prevent them from sticking together.) Freeze the slices till solid or no longer tacky, then transfer the frozen slices into a freezer bag and freeze up to 1-2 months. Let the slices defrost slowly at room temperature or in the refrigerator (rather than in the microwave or oven) so that the glaze stays firm.

What Size Bread Pan Do You Use For Pumpkin Bread? Not all loaf pans are the same size! For this pumpkin bread recipe, you’ll use a 1-pound 9×5″ bread pan. I love these light-colored loaf pans. They’ll last for ages, bake evenly, and are fairly nonstick on their own.

Can I Make This Pumpkin Bread Into Muffins? Our gluten-free pumpkin bread can be turned into muffins! You’ll probably want to skip the cinnamon swirl (or do just one layer in the middle). Line a muffin pan with liners and divide the batter between 12-16 muffin cups, filling about 2/3 full. Then bake about 18-20 minutes.

Can I Leave Pumpkin Bread Out Overnight? How Do You Store Pumpkin Bread? Our gluten-free pumpkin streusel bread can be kept at room temperature 1-2 days, but for maximum freshness, I usually store in the refrigerator, up to 3-4 days. Be sure to wrap it or put it in an airtight bag to store!

More Gluten-Free Pumpkin Recipes To Try

Gluten-Free Pumpkin Cheesecake

Gluten-Free Pumpkin Whoopie Pies

Gluten-Free Pumpkin Snickerdoodles

Gluten-Free Pumpkin Crisp

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