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The Best Gluten Free Pumpkin Bread Recipe | With Crumble

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.
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Ingredients

For the Bread

  • 1 15 oz can pure pumpkin purée
  • 1 cup brown sugar, packed
  • 1/2 cup salted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1 3/4 cups gluten-free all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon kosher salt

For the Crumble

  • 1/4 cup salted butter softened
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup brown sugar packed
  • 1/2 teaspoon ground cinnamon

Instructions

For the Crumble

  • 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.

For the Bread

  • 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.
  • 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.
  • 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.
  • 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.
  • Line a 9x5-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.
  • 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.
  • 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.
Servings: 10 slices