Name: Gluten-Free Pumpkin Bread
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter, melted (for streusel); 1/4 cup buckwheat flour (for streusel); 2 tablespoons brown sugar (for streusel); 1 tablespoon granulated sugar (for streusel); 1 teaspoon pumpkin pie spice (for streusel); 1 cup pumpkin puree; 1 large egg; 1 teaspoon vanilla paste or extract; 1/2 cup brown sugar; 1 1/2 teaspoons pumpkin pie spice; 3/4 cup buckwheat flour; 1 teaspoon baking powder; 1/4 cup unsalted butter, melted

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This gluten-free pumpkin bread is a cozy, comforting treat that captures all the flavors of fall in one moist and fragrant loaf. Made with earthy buckwheat flour and naturally sweet pumpkin puree, it’s topped with a crumbly, spiced streusel that adds irresistible texture and flavor. Perfect with a cup of coffee or tea, it’s a must-bake for pumpkin season.

Gluten-Free Pumpkin Bread

Why You’ll Love This Recipe

This recipe is not only gluten-free but also rich in flavor and texture. The buckwheat flour gives it a hearty, wholesome taste, while the pumpkin puree keeps it moist. The streusel topping adds just the right amount of sweetness and crunch. It’s easy to prepare and doesn’t require any complicated ingredients, making it a go-to fall dessert for both gluten-free eaters and anyone who loves a good quick bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the streusel topping:

butter, unsalted, melted
buckwheat flour
brown sugar
granulated sugar
pumpkin pie spice

For the bread:

pumpkin puree
egg
vanilla paste or extract
brown sugar
pumpkin pie spice
buckwheat flour
baking powder
butter, unsalted, melted

Directions

In a bowl, combine melted butter, buckwheat flour, both sugars, and pumpkin pie spice for the streusel. Mix until combined, then refrigerate.
Line a 9×5-inch loaf tin with parchment paper, allowing some to hang over the edges. Preheat your oven to 320°F (160°C).
In a large bowl, whisk together pumpkin puree, egg, vanilla, brown sugar, and pumpkin pie spice.
In a separate bowl, mix buckwheat flour and baking powder.
Add the dry mixture to the wet mixture and stir until fully incorporated.
Stir in melted butter and mix again.
Pour the batter into the prepared loaf pan.
Remove streusel from the fridge and break it into clumps using a fork. Sprinkle evenly over the top of the batter, pressing gently to set.
Bake for 50 minutes to 1 hour, or until a skewer inserted into the center comes out clean.
Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Yield: 10 slices
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes

Variations

Flour swap: Replace buckwheat flour with your favorite gluten-free flour blend (ensure it contains xanthan gum).
Nutty twist: Add chopped walnuts or pecans to the batter or streusel topping for extra crunch.
Spiced glaze: Drizzle a simple glaze made with powdered sugar and pumpkin pie spice for an added finish.
Chocolate chip version: Fold in dark chocolate chips for a sweeter, more indulgent loaf.
Egg-free option: Substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for an eggless version.

Storage/Reheating

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To enjoy warm, reheat individual slices in the microwave for 10–15 seconds or toast lightly in a toaster oven.

FAQs

Is buckwheat flour really gluten-free?

Yes, despite its name, buckwheat is naturally gluten-free and safe for people with gluten sensitivities or celiac disease.

Can I use canned pumpkin puree?

Absolutely. Just make sure it’s 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

What if I don’t have pumpkin pie spice?

You can make your own by combining cinnamon, ginger, nutmeg, allspice, and cloves in the right proportions.

How do I know when the bread is done?

Insert a skewer or toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.

Can I use a different pan size?

Yes, but baking times will vary. Smaller pans may require more time, while muffin tins will bake faster.

Is this bread sweet enough on its own?

Yes, it’s lightly sweetened, but the streusel adds a perfect touch of extra sweetness and crunch.

What can I use instead of brown sugar?

You can substitute with coconut sugar or white sugar, though it may slightly alter the flavor.

Can I skip the streusel topping?

You can, but it adds great texture and flavor. If you prefer a simpler loaf, it will still taste delicious without it.

How do I keep the streusel from sinking?

Make sure to refrigerate the streusel before using and press it gently into the top of the batter.

Can I make this dairy-free?

Yes, use a dairy-free butter alternative and ensure all ingredients are dairy-free.

Conclusion

This gluten-free pumpkin bread is the ultimate fall indulgence—moist, flavorful, and crowned with a crunchy spiced streusel. Whether you’re gluten-intolerant or just craving a delicious seasonal bake, this recipe is a crowd-pleaser. Simple to make and even easier to love, it’s a loaf you’ll want to enjoy again and again.