Description

This gluten-free pumpkin bread is a moist, aromatic loaf made with buckwheat flour and pumpkin puree, topped with a spiced streusel for added crunch and sweetness. A perfect fall treat that’s comforting, wholesome, and easy to prepare.

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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Instructions

In a bowl, combine melted butter, buckwheat flour, brown sugar, granulated sugar, and pumpkin pie spice for the streusel. Mix well and refrigerate.
Line a 9×5-inch loaf tin with parchment paper. Preheat 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 and stir until combined.
Stir in the melted butter and mix again until smooth.
Pour batter into the prepared loaf pan.
Break refrigerated streusel into clumps with a fork and sprinkle over the top, pressing lightly to adhere.
Bake for 50 minutes to 1 hour, or until a skewer inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Buckwheat flour is naturally gluten-free and gives the bread a hearty flavor.
Ensure the streusel is chilled to help it stay on top of the bread while baking.
Use 100% pumpkin puree, not pie filling.
Store in an airtight container at room temp up to 3 days or freeze up to 2 months.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American