The Best Gluten-Free Pumpkin Bread Recipe {Dairy-Free}

Once fall rolls around, there’s nothing better than a scrumptious brunch with my cup of coffee and a slice of the best gluten-free pumpkin bread ever- complete with a streusel topping and glaze!

There’s a lot of pumpkin bread recipes out there, but this recipe card I use is the best of the gluten-free breads I know. As there are plenty of pumpkin spice goodies out there, there is something about homemade pumpkin bread that just screams fall!

Everything on the ingredients list can be found at a grocery store, so you can make this decadent treat the next time you’re planning on doing any gluten-free baking.

It’s an easy gluten recipe I love making around this time of year when everyone’s searching for foods with the famous pumpkin flavor. So, let’s get straight to everything you’ll need to know to make your very own pumpkin bread from home!

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Ingredients for the Best Gluten-Free Pumpkin Bread Recipe

To make your loaf, you’ll use ¾ cup vegetable oil (I like this kind), 3 large eggs, 1 cup white sugar, 1 cup dark brown sugar, 1 ¼ cup pumpkin puree (see our recipe for a homemade pumpkin puree), 2 cups of a gluten-free flour blend, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon kosher salt, 1 teaspoon baking soda, ½ teaspoon ground cloves, ¾ teaspoon ground nutmeg, and ½ teaspoon of baking powder.

While this is one of our longer recipes here at North of Bleu, the best results when making a GF pumpkin bread from scratch come from all of those simple ingredients blended together.

Remember not to use a presweetened can of pumpkin pie filling! Be sure it’s the canned pumpkin puree. Also, check if your gluten-free flour contains xanthan gum or not and see the flour section below for instructions.

As for the streusel for this gluten-free pumpkin bread recipe, you’ll need ½ cup brown sugar, ⅓ cup of a gluten-free flour blend, 2 tablespoons of cinnamon, 4 tablespoons (or ½ a stick) of melted butter, and 2 tablespoons of white sugar. Make the maple glaze with 2 tablespoons of maple syrup, ½ stick of butter, 1 cup powdered sugar, a pinch of salt, and 2-3 teaspoons of milk.

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What Gluten-Free Flour Should I Use?

In the event where your gluten-free flour blend does NOT have xanthan gum, just add ½ teaspoon of xanthan into your mix of dry ingredients during prep. I like this brand because it works best for in baking recipes.

You can use any gluten-free certified flour like coconut flour, oat flour, or almond flour; some of my favorite brands are King Arthur Measure for Measure Flour and Bob’s Red Mill 1-1 Baking Flour. Everything should bake smoothly as long as you’re not using a bean or rice flour.

Can I Make The Streusel Icing Dairy-Free?

Considering that everything else in the best gluten-free pumpkin bread recipe is already dairy-free, all you have to change is the streusel and glaze ingredients a bit!

Replace the butter and milk by using ingredient substitutions like Earth Balance for butter and a plant-based milk like almond or coconut.

How To Make The Best Gluten-Free Pumpkin Bread

First, start by lining your bread pan (I use an 8 inch loaf pan) with a piece of parchment paper coated in either olive oil, avocado oil, or even melted coconut oil.

All three work great! Over in a large mixing bowl, you’ll first add the wet ingredients of pumpkin puree, oil, and eggs and whisk until it’s well combined. Slowly whisk in the sugar and brown sugar.

Take a separate bowl about medium sized and blend your dry ingredients to make a delicious homemade pumpkin pie spice! To do this, mix together the cinnamon, ginger, nutmeg, and cloves.

Next, to make the flour mixture, combine the gluten-free flour, salt, baking soda, and baking powder into that same medium bowl.

Complete your gluten-free quick bread recipe by mixing together all of the dry ingredients into the wet ingredients, combining well. Pour the pumpkin bread batter into your prepared loaf pan.

In another large bowl, mix all of your ingredients for the streusel to combine, ensuring to add the butter last and mix until crumbly.

Then, pour it over the top of the batter with a spoon or small measuring cup. This tasty gluten-free pumpkin loaf will cook for 60-80 minutes at 350 degrees Fahrenheit.

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Sizes of pans vary, so begin looking to see if your bread is ready at 60 minutes and peek at it every 5 minutes until you take it out of the oven.

To check for doneness, dip a toothpick inserted into the center of the loaf. It’ll be ready when the toothpick comes up clean or has only a few moist crumbs attached.

Once it’s out, it will need to cool to room temperature for roughly 30 minutes before you add the maple glaze, otherwise you’ll risk the loaf falling apart! Usually, I’ll allow mine to cool on top of a wire rack.

How To Make The Maple Glaze

Even the most picky eaters I know have loved my recipe for the best gluten-free pumpkin bread, and there’s a part of me that knows the glaze on top is the culprit as to why that is!

While your loaf cooks, you can start making the glaze over medium-low heat in a small saucepan, careful to not burn.

After you notice it has slightly browned, add it to a metal mixing bowl and pour in the powdered sugar, maple syrup, and salt.

Stir with a wooden spoon, adding the milk 1 teaspoon at a time until you’ve reached your desired consistency, and then simply glaze your pumpkin bread!

Slice and serve when the icing has set to your liking.

That’s really it for the best gluten-free pumpkin bread recipe! No doubt, you’ll enjoy the fluffy texture of the one-bowl recipe for maple glaze, but you can opt for a cream cheese frosting instead if that’s more your taste.

Keep the pumpkin loaf in an airtight container on the counter where it’ll stay moist, or cover with plastic wrap or aluminum foil and store in the refrigerator if you don’t mind the glaze becoming hard.

Feel free to turn this gluten-free version of pumpkin bread into a dessert by adding ½ cup of gluten-free chocolate chips to the pumpkin bread batter.

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For a more healthy pumpkin bread, replace your white sugar for coconut sugar and combine with 1 teaspoon of vanilla extract to assist in flavor.

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