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This recipe is fall perfection and the most delight gluten-free pumpkin loaf you will ever make! The crumble on top is the crowning glory, and makes this recipe stand out! Enjoy with a warm cup of coffee while there’s still that morning crisp in the air and you’ll feel like you’ve welcomed Autumn in the most magical way! One of my favorite things!

There’s just something about pumpkin season that makes everything feel a little cozier — the crisp air, the golden leaves, and the smell of cinnamon baking in the oven. This Gluten-Free Pumpkin Bread with Crumble Topping brings all those feelings together in one simple, comforting loaf. It’s soft and tender with a buttery crunch on top, perfectly spiced with warm fall flavors that fill your kitchen with the most irresistible aroma. You’d never guess it’s gluten-free — it bakes up moist, fluffy, and beautifully golden every time. Whether you enjoy it as a morning treat with your favorite latte, a midafternoon pick-me-up, or an after-dinner sweet bite, this pumpkin bread feels like a celebration of everything cozy and familiar about fall.

A freshly baked gluten-free pumpkin loaf with a crumbly topping, sliced into pieces and served on a plate with a light background.

It’s such an easy pumpkin bread recipe and ALMOST a one-bowl recipe LOL. So grab your whisk, light a candle, and let this loaf bring a little warmth and comfort to your kitchen — because gluten-free baking should be every bit as joyful (and delicious) as the season itself.

Why You Will Love This Recipe

Cozy fall flavor in every bite – Packed with warm spices like cinnamon, nutmeg, and cloves, this bread tastes like autumn in loaf form.
Tender, moist texture – Thanks to pumpkin purée and melted butter, every slice is soft and rich without being dense.
That irresistible crumble topping – Buttery, crisp, and just the right amount of sweet — it adds the perfect crunch to balance the soft bread.
Simple Ingredients – Made with pantry staples and a 1:1 gluten-free flour blend, so you can enjoy it without fussing over specialty ingredients.
Perfect for gifting or sharing – Quick bread recipes are perfect for wrapping up with a bow for a thoughtful fall treat, or serve it warm with coffee for a cozy breakfast moment.
Perfect Blend of Spices – Rather than pumpkin pie spice, we use a perfect blend of those Fall spices!

Ingredients

For the Bread

1 (15 oz) can pure pumpkin purée — Be sure to use 100% pure pumpkin, not pumpkin pie filling (which has added sugar and spices). Libby’s or Farmer’s Market are great options.
1 cup brown sugar, packed — Adds a rich, caramel-like sweetness and helps keep the bread moist. You can use light or dark brown sugar; dark will deepen the flavor.
1/2 cup (100 ml) unsalted butter, melted and slightly cooled — Butter adds richness and flavor. For dairy-free, substitute with melted coconut oil or avocado oil.
2 large eggs, room temperature — Helps bind the ingredients and adds structure. Room temperature eggs incorporate better into the batter.
1 teaspoon vanilla extract — Enhances the flavor and adds warmth.
1/2 cup (110 ml) milk of choice — Adds moisture. Any milk works here: dairy, almond, oat, or coconut milk all blend well with pumpkin flavor.
1 3/4 cups (230 g) gluten-free all-purpose flour — Use a high-quality 1:1 gluten-free baking flour that includes xanthan gum or a binder (such as King Arthur Measure for Measure or Bob’s Red Mill 1-to-1).
1 1/2 teaspoons baking powder — Helps the bread rise and creates a tender crumb.
1 teaspoon baking soda — Reacts with the pumpkin’s natural acidity to help the bread lift.
2 teaspoons ground cinnamon — The dominant spice; gives that classic cozy pumpkin bread flavor.
1/2 teaspoon ground ginger — Adds a bit of warmth and brightness.
1/2 teaspoon ground nutmeg — Offers depth and a subtle nutty aroma.
1/4 teaspoon ground cloves — A little goes a long way; adds that unmistakable fall spice note.
1 teaspoon kosher salt — Balances sweetness and enhances all the flavors.

A loaf pan filled with uncooked gluten-free pumpkin bread batter, set on a granite countertop.

For the Crumble

1/4 cup salted butter, softened — The butter should be soft but not melted; this lets it blend evenly with the dry ingredients to form small, crumbly clumps. For dairy-free, use a plant-based butter alternative (like Miyoko’s or Country Crock Plant Butter).
1/2 cup gluten-free all-purpose flour — Use the same 1:1 gluten-free flour blend as in the bread for consistency. The flour gives the crumble structure and that slightly crisp texture when baked.
1/4 cup brown sugar, packed — Sweetens the topping and helps it caramelize in the oven. You can swap with coconut sugar for a refined sugar–free option, though it may make the crumble a touch darker.
1/2 teaspoon ground cinnamon — Adds a warm, cozy spice note that pairs beautifully with the pumpkin bread. Feel free to add a pinch of nutmeg or ginger for extra depth if desired.

A close-up of a crumbly topping in a container, placed on a marble countertop, with part of a kitchen towel visible in the background.

Instructions:

1. Preheat the oven
Preheat your oven to 350°F (175°C). This ensures the bread starts baking at the correct temperature for even rise and a golden crust.

2. Prepare the crumble topping
In a small bowl, combine the softened butter, brown sugar, and cinnamon using a fork or spoon until the mixture is smooth and creamy — it should look like a thick paste.
Add in the gluten-free flour and use a spatula or your hands to fold and mash the mixture together until small clumps form. You want a crumbly, sandy texture with pea-sized pieces.
Place the bowl in the refrigerator while you make the pumpkin batter. Chilling the crumble helps it stay crisp and defined while baking.

3. Mix the wet ingredients
In a large mixing bowl, whisk together the pumpkin purée, brown sugar, and melted butter for about 2–3 minutes, or until the mixture looks smooth and glossy with no visible streaks of butter.
Add in the eggs, one at a time, whisking well after each addition until the batter is thick, creamy, and slightly lighter in color.
Then whisk in the milk and vanilla extract until just combined. Set aside the pumpkin mixture while you mix the dry ingredients.

4. Combine the dry ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until everything is evenly distributed. This ensures even flavor and rise throughout the loaf.

5. Bring the batter together
Pour the dry mixture into the wet mixture, then use a spatula or wooden spoon to gently fold until no streaks of flour remain. Be careful not to overmix — overmixing can make the bread dense. The batter should be thick and smooth.

6. Prepare the Bread pan
Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy lifting once baked. Lightly grease the exposed sides of the pan with butter or oil if needed.

Pour the pumpkin batter evenly into the prepared pan, then sprinkle the chilled crumble evenly over the top. Gently press it down just a bit so it adheres to the batter but still stays textured on top.

7. Bake the bread
Bake in the preheated oven for 45–55 minutes, or until the top is golden brown and a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs (no wet batter).
If the crumble starts browning too quickly near the end, you can tent the loaf loosely with foil.

8. Cool before slicing
Let the bread cool in the pan for 10–15 minutes, then use the parchment paper to lift it out onto a wire rack. Allow it to cool completely before slicing — this helps the texture set and prevents it from crumbling apart.

A gluten-free pumpkin loaf topped with a crunchy crumble, resting on a plate with crumbs scattered around, set against a marbled countertop.

Perfect Pairings:

Hot Coffee or Espresso – The deep, toasty notes of coffee balance the sweetness of the pumpkin and crumble topping perfectly. Try it with a splash of oat milk or a sprinkle of cinnamon on top.
Chai Latte – The warming spices in chai echo the bread’s cinnamon and nutmeg beautifully — like fall flavors in harmony.
Maple Cream Cheese Spread – Whip together cream cheese, a drizzle of maple syrup, and a pinch of salt for a creamy, tangy topping that melts right into each slice.
Vanilla or Pumpkin Spice Ice Cream – For dessert, warm a slice and serve it with a scoop of ice cream — it’s pure comfort on a plate.
Apple Cider or Spiced Tea – A cozy non-coffee option that feels like a hug in a mug.
Candied Pecans or Toasted Walnuts – Sprinkle a few over your slice for extra crunch and a nutty contrast to the soft, spiced bread.
Dark Chocolate Chips – fold in chocolate chips before pouring into the bread pan. I love using mini chips!

Sliced gluten-free pumpkin bread with crumble topping on a plate, set on a kitchen countertop with sunlight streaming in through a window, surrounded by plants.

Storage Tips:

To Store:
Let the bread cool completely before storing. Wrap it tightly in plastic wrap or place in an airtight container.

It will stay fresh at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5–6 days — just warm a slice in the microwave for 10–15 seconds before serving to bring back that fresh-baked texture.

To Freeze:
Wrap individual slices or the whole loaf tightly in plastic wrap and then foil (or place in a freezer bag).

Freeze for up to 2–3 months.
Thaw overnight in the fridge or at room temperature for a few hours.

Serving Tip:
This pumpkin bread is heavenly served warm with a pat of butter, a drizzle of maple syrup, or even a smear of cream cheese. Pair it with a hot latte, chai tea, or a pumpkin spice coffee for the ultimate fall treat.

Freshly sliced gluten-free pumpkin bread with a crumble topping served on a plate, showcasing its moist texture and golden color.

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The Best Gluten Free Pumpkin Bread Recipe | With Crumble

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