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Gluten-Free Pumpkin Bread

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This Gluten-Free Pumpkin Bread is a moist, hearty loaf made with earthy buckwheat flour and naturally sweet pumpkin purée. Topped with a crisp, spiced streusel, it captures the cozy essence of fall in every slice. With a tender crumb, warm spices, and no gluten, it’s a comforting bake that’s perfect for seasonal mornings or afternoon treats.

  • Author: Chef Sarah
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

For the streusel topping:

3 tablespoons unsalted butter, melted

1/4 cup buckwheat flour

2 tablespoons brown sugar

1 tablespoon granulated sugar

1 teaspoon pumpkin pie spice

For the bread:

1 cup pumpkin purée

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

Instructions

  1. In a small bowl, mix melted butter, buckwheat flour, brown sugar, granulated sugar, and pumpkin pie spice for the streusel. Refrigerate while preparing the batter.

  2. Line a 9×5-inch loaf pan with parchment paper, leaving overhang. Preheat the oven to 160°C (320°F).

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

  4. In another bowl, whisk buckwheat flour and baking powder.

  5. Combine the dry mixture with the wet mixture and stir until just mixed. Add melted butter and mix until fully incorporated.

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

  7. Break the chilled streusel into clumps with a fork and sprinkle over the batter. Gently press it in.

  8. Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.

  9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Buckwheat is naturally gluten-free and adds a rich, earthy flavor.
  • Refrigerating the streusel helps it stay on top of the loaf during baking.
  • Substitute buckwheat with a gluten-free flour blend if preferred.
  • Use a flax egg for an egg-free version.
  • Add-ins like chocolate chips, nuts, or cranberries can elevate flavor and texture.

Find it online: https://cookingwithsarah.com/gluten-free-pumpkin-bread/