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Perfect Gluten-Free Pumpkin Loaf with Crunchy Streusel Topping

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A moist, tender gluten-free pumpkin loaf with a crunchy streusel topping that stays put. Made with simple pantry ingredients, this recipe delivers on texture and flavor—no one will guess it’s gluten-free.

Ingredients

Scale
  • 1 ¾ cups (245g) gluten-free all-purpose flour blend (with xanthan gum, or add ½ tsp separately)
  • 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil)
  • ¼ cup (60ml) milk (dairy, almond, oat, or any milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon cinnamon
  • For the Streusel Topping:
  • ⅓ cup (45g) gluten-free all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • ½ teaspoon cinnamon
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes
  • ¼ cup (30g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. Make the streusel: In a small bowl, combine gluten-free flour, brown sugar, and cinnamon. Add cold cubed butter. Use a pastry cutter or fingertips to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Stir in nuts if using. Refrigerate while making batter.
  3. In a large bowl, whisk together gluten-free flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  4. In a medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  6. Let batter rest for 15-20 minutes to allow gluten-free flours to hydrate.
  7. Pour rested batter into prepared loaf pan and spread evenly. Remove streusel from fridge, sprinkle evenly over batter, and gently press down lightly so it makes contact.
  8. Bake on center rack for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift loaf out and transfer to cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t skip the batter rest time—it prevents a gummy texture. Keep streusel cold to prevent sinking. Measure flour by spooning and leveling. Use room temperature ingredients. For dairy-free, use cold coconut oil or plant-based butter in streusel and non-dairy milk. For nut-free, omit nuts or use pepitas. For vegan, try flax eggs (2 tbsp flaxseed + 6 tbsp water) but expect a denser texture. Store at room temperature for up to 3 days; freeze for up to 3 months. Revive streusel crunch by reheating slices in a 300°F oven for 5 minutes.

Nutrition

Keywords: gluten-free pumpkin loaf, pumpkin bread, streusel topping, gluten-free baking, fall recipe, pumpkin spice

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