Gluten-Free Pumpkin Bread

This Gluten-Free Pumpkin Bread is a moist, hearty, and warmly spiced loaf made with earthy buckwheat flour and naturally sweet pumpkin purée. Topped with a crunchy streusel for added texture and flavor, it’s the perfect cozy bake for fall mornings or afternoon snacks. With no gluten and a simple ingredient list, it’s a recipe that’s as comforting as it is nourishing.

Why You’ll Love This Recipe

This loaf brings all the comforting flavors of fall together in a soft, dense, and tender crumb without any gluten. The buckwheat flour adds an earthy depth, while the pumpkin keeps it moist and rich. The buttery streusel topping adds a hint of sweetness and crunch. Whether you’re gluten-free by necessity or choice, this is a recipe you’ll find yourself making again and again.

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 purée

• egg

• vanilla paste or extract

• brown sugar

• pumpkin pie spice

• buckwheat flour

• baking powder

• butter, unsalted, melted

Directions

1. In a small bowl, combine the melted butter, buckwheat flour, brown and white sugars, and pumpkin pie spice. Mix until well combined and place the streusel mixture in the refrigerator.

2. Line a 9×5-inch loaf tin with parchment paper, leaving a bit of overhang on the sides for easy removal. Preheat the oven to 160°C (320°F).

3. In a large bowl, combine the pumpkin purée, egg, vanilla, brown sugar, and pumpkin pie spice. Stir until smooth.

4. In another bowl, mix together the buckwheat flour and baking powder.

5. Add the dry ingredients to the wet ingredients and stir until combined. Then add the melted butter and mix again until fully incorporated.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Remove the streusel from the fridge, break it into clumps with a fork, and sprinkle it evenly over the top of the batter. Gently press the streusel in.

8. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center comes out clean.

9. Let the bread cool in the pan for 5 minutes, then transfer it 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

• Different gluten-free flour blend: Replace buckwheat with a commercial gluten-free mix (ensure it includes xanthan gum).

• Nutty twist: Add chopped pecans or walnuts to the streusel for a crunchy upgrade.

• Spiced upgrade: Add a pinch of nutmeg or cardamom for deeper spice complexity.

• Egg-free version: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a plant-based alternative.

• Sweeter version: Stir a handful of dark chocolate chips or dried cranberries into the batter.

Storage/Reheating

Store the cooled bread in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate for up to 5 days. Freeze slices individually wrapped for up to 2 months. To enjoy again, thaw at room temperature or warm in the microwave for 15–20 seconds.

FAQs

Can I use a different gluten-free flour instead of buckwheat?

Yes, you can use a gluten-free flour blend, but make sure it includes a binder like xanthan gum for proper texture.

Is buckwheat actually gluten-free?

Yes, despite the name, buckwheat is naturally gluten-free and safe for gluten-sensitive diets.

Can I make this vegan?

Yes, substitute the egg with a flax egg and use plant-based butter.

How do I know when the bread is done?

Insert a skewer into the center—if it comes out clean, the bread is fully baked.

Why bake at a lower temperature?

Baking at 320°F ensures even cooking for a dense loaf without burning the top.

Can I use homemade pumpkin purée?

Yes, just make sure it’s not too watery. Drain excess moisture if needed.

Can I make this without the streusel?

Absolutely. The streusel adds texture but the bread is flavorful and moist enough to enjoy plain.

What spices are in pumpkin pie spice?

Typically a mix of cinnamon, ginger, nutmeg, allspice, and cloves.

How do I make my own pumpkin pie spice?

Mix 3 tsp cinnamon, 1.5 tsp ginger, ¾ tsp nutmeg, ½ tsp allspice, and ½ tsp cloves.

Can I toast this bread?

Yes, toasting brings out the flavors even more—especially delicious with a pat of butter or drizzle of honey.

Conclusion

This Gluten-Free Pumpkin Bread is the kind of fall treat you’ll want on repeat—warm, spiced, and satisfying, with a tender crumb and crisp streusel topping. It’s easy to make, adaptable to your dietary needs, and perfect for everything from morning coffee to afternoon tea. With wholesome buckwheat and a rich pumpkin base, every slice is comfort in baked form.

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