Gluten-Free Pumpkin Streusel Bread With Maple Glaze
Gluten-Free Pumpkin Streusel Bread With Maple Glaze – This amazing gluten-free cinnamon swirl pumpkin bread is topped with a buttery crumble and sweet maple glaze. It’s THE BEST gluten-free pumpkin bread recipe ever!
When I got the craving for pumpkin bread this year, I didn’t want just any pumpkin bread. I kept thinking “ooh, pumpkin bread with streusel would be good” or “I should try glazed pumpkin bread!” or “what if I did pumpkin bread with a cinnamon swirl?”
Well…I ended up doing ALL of those things, thinking I could decide what to pare down after I tried it. Because certainly ALL of those things might be a bit much?
Well one single bite into the finished product, I knew I couldn’t give ANY of the elements up. This gluten-free cinnamon swirl pumpkin streusel bread with maple glaze is everything you never knew you needed. It’s a pumpkin dream come true!
Let me break down why you’ll fall in love with every element of this pumpkin bread recipe…
the 4 elements of amazing Gluten-Free Pumpkin Streusel Bread:
1. Spiced Pumpkin Bread Batter
First is our gluten-free pumpkin bread batter. This yummy batter is laced with vanilla and warm spices that’ll fill the house as it bakes. The texture is remarkably light and fluffy! You’ll be amazed by how light it is.
2. A Beautiful Cinnamon Swirl
Part of what makes this pumpkin bread recipe so amazing is the layers of cinnamon swirled in. Made from a simple mix of cinnamon and brown sugar, it adds a little something special to each bite and makes the presentation extra beautiful. You’ll alternate adding batter, cinnamon swirl, more batter, more cinnamon swirl, and the rest of the batter. (See the photos above for a visual) But then things get even more exciting when you add our next element…
3. Gorgeous Streusel Topping
Next up is the 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.
4. Maple Glaze.
Last up is the maple glaze. I know it’s a bit extra to add glaze on top of the streusel, but I couldn’t give it up! This sweet maple glaze is the perfect finish to our cinnamon swirl pumpkin bread. You can keep the flavor soft by using just pure maple syrup, or you can play up the maple flavor by adding a few drops of maple extract along with the syrup in the glaze. (My preference) It makes it taste AMAZING!
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tricks for the best gluten-free pumpkin bread:
Flour Matters! This Is The Best Gluten-Free Flour For Pumpkin Bread:
The kind of flour you use really makes a difference when it comes to texture. Our favorite gluten-free flour for gluten-free pumpkin bread is King Arthur Measure-For-Measure gluten-free flour. It’s got a great mix of protein and starch, and gives me light, fluffy pumpkin bread every time.
Measure Your Flour Correctly
If you’ve ever cut into a sad loaf of pumpkin bread and wondered “why is my pumpkin bread gummy?” the answer often has to do with the balance of wet and dry ingredients. Packing the flour into your measuring cups instead of measuring the flour properly can make a HUGE difference. If you use the Scoop & Level method (or better yet, weigh the ingredients!), your bread will be much more likely to turn out light and fluffy like mine.
How To Know Your Pumpkin Bread Is Done And Fully Cooked:
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!) 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.
Pay Attention To Your Bread Pan Size & Type!
Not all loaf pans are the same size! I’m using a 1-pound light-colored 9×5 loaf pan to bake my cinnamon swirl pumpkin bread. If you’re using a different-sized pan, you’ll likely need to adjust the baking time and may run into trouble with the batter overflowing if your pan is smaller. Also worth noting: light-colored pans make a big difference when you’re baking! They’ll conduct heat more evenly. Dark pans can burn the outside of the loaf while the inside stays under-baked.
Check Your Oven Temperature.
The last thing I’ll mention is that most ovens actually aren’t all that accurate when it comes to oven temperature. Many are off by 10-25 degrees (or more!), which can have a huge effect on your bakes! You can check your oven temperature with an inexpensive oven thermometer. Make sure you’re fully preheated before you start baking!
faq – frequently asked questions about 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? For this pumpkin bread recipe, you’ll use a 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!
Our Favorite Tools & Ingredients For This Recipe:
- 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!
Gluten-Free Pumpkin Streusel Bread With Maple Glaze
- Total Time: 2 hours
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Gluten Free
This amazing gluten-free cinnamon swirl pumpkin bread is topped with a buttery crumble and sweet maple glaze. It’s THE BEST gluten-free pumpkin bread recipe ever!
For The Gluten-Free Pumpkin Bread:
- 1 cup unsweetened pumpkin puree (not pie filling)
- 1/2 cup milk (I use unsweetened almond milk)
- 1/4 cup avocado oil (or another neutral tasting oil, like canola or grapeseed)
- 1/4 cup brown sugar (lightly packed)
- 1/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 cups (180 g.) gluten-free measure-for-measure flour*
For The Cinnamon Swirl:
- 1/4 cup brown sugar (lightly packed)
- 2 tsp. cinnamon
For The Streusel Topping:
- 1/4 cup butter or vegan butter, melted
- 1/2 cup (90 g.) gluten-free measure-for-measure flour*
- 1/3 cup brown sugar (packed)
- 1/2 tsp. cinnamon
- tiny pinch (less than 1/8 tsp.) salt
For The Maple Glaze:
- 1 Tbsp. butter (or vegan butter), melted
- 1/2–3/4 cup powdered sugar
- 1 Tbsp. pure maple syrup
- 1/2 tsp. vanilla
- 1/8 tsp. maple extract
- 1–2 Tbsp. milk, as needed (I use almond milk)
First: Prep Your Pan & The Oven:
- Preheat the oven 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. (See photos/video for example)
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:
- 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: cinnamon, nutmeg, salt, baking powder, baking soda, and gluten-free flour.
- 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!
Assemble & Bake 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, trying to coat all of it.
- Add another 1/3 of the pumpkin bread 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 pumpkin bread 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 the pumpkin streusel bread at 350 degrees for 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 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 almond milk 1 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 tsp. of almond 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)
*I highly recommend King Arthur Baking Gluten-Free Measure-For-Measure Flour for this recipe.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Keywords: gluten-free pumpkin bread, gluten-free pumpkin streusel bread, gluten free pumpkin bread with maple glaze, pumpkin streusel bread with maple glaze
This was delicious. I made it & brought some to the neighbors. She called and said her daughter had already eaten 2 pieces and requested it again the next morning for breakfast! That streusel topping is everything!! Thanks for another great recipe!
Lynn, you completely TOTALLY made my day with this review. I appreciate you so much!!!
This made my house smell INCREDIBLE this morning! The maple glaze on top is my favorite. I didn’t have the extract so I added a little extra syrup in place of the milk. Yum!
Love this smart substitution!
Make this bread! You will not regret it!
It looks like a lot of steps but really the recipe flows well and is easy to make.
This bread has great texture, flavor, smell, and taste.
I didn’t make the maple glaze because it looked so yummy coming out of the oven. And we didn’t miss it.
I am making this again for a bunch. It will become one of my repeat recipes for sure.
PS I used Namaste (gluten free ) Organic Perfect Flour Blend. Easy to get from Costco.
June, I’m so glad it was a win for you! And thank you SO much for sharing your tips!