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 pumpkin pie filling)
- 1/2 cup 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 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 1/2 cups (180 grams) gluten-free measure-for-measure flour*
For The Cinnamon Swirl:
- 1/4 cup brown sugar (lightly packed)
- 2 teaspoons 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 teaspoons cinnamon
- tiny pinch (less than 1/8 tsp.) salt
For The Maple Glaze:
- 1 Tablespoon butter (or vegan butter), melted
- 1/2–3/4 cup powdered sugar
- 1 Tablespoon pure maple syrup
- 1/2 teaspoon vanilla
- 1/8 teaspoon maple extract
- 1–2 Tablespoons 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. Do not substitute oat flour, almond flour, coconut flour, etc. as they won’t work well here.
How To Freeze Pumpkin Bread:
To Freeze The Whole Loaf. Let the pumpkin streusel bread completely cool and let the glaze set completely before storing. Carefully wrap it with aluminum foil or plastic wrap, 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.
- 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