Gluten Free Pumpkin Loaf With Streusel Topping

For the past three years this gluten free pumpkin loaf has been the obsession of my family. There’s just something about the cozy scent of pumpkin and cinnamon baking in the oven that instantly makes your home feel like fall. Am I right!?

This gluten free dairy free pumpkin bread doesn’t last more than about two days between my husband, my son, and my 4 year old. It’s super moist and the perfect balance of sweetness (not overly sweet). It is topped with a buttery (dairy free option) crunchy streusel that takes it to the next level. Made with coconut sugar instead of refined sugar, a gluten-free flour blend, and coconut oil, it’s a wholesome twist on classic pumpkin bread that’s perfect throughout the fall and holiday season.

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Why You’ll Love This Gluten Free Pumpkin Loaf

• Gluten-free and dairy-free: Great for those with autoimmune conditions (such as myself) or those avoiding processed ingredients.
• Perfect fall flavor: Made with real pumpkin puree and warm, aromatic spices.
• Naturally sweetened: Coconut sugar adds a rich caramel flavor while keeping it refined sugar-free.
• Moist and tender: Coconut oil keeps this loaf soft, rich, and satisfying.
• Streusel topping: Adds a nutty, sweet crunch that makes this loaf irresistible.
• Versatile and cozy: This loaf is one of those quick breads that’s perfect for breakfast, snacks, or dessert.

Ingredients You’ll Need

This gluten free pumpkin loaf with streusel topping uses simple ingredients that you probably already have in your pantry. Here’s what you’ll need:

For the Pumpkin Loaf

• 1 (15-ounce) can organic unsweetened pumpkin (or canned pumpkin)
• 1 cup coconut sugar
• 1 teaspoon vanilla extract
• 1/3 cup melted coconut oil (or butter if not dairy-free)
• 3 eggs (or flax eggs for vegan option)
• 1½ cups gluten-free flour blend (1-to-1 baking flour) – I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• A pinch of ground cloves (optional)

For the Streusel Topping

• ¼ cup coconut sugar
• ¼ cup chopped pecans
• 3 tablespoons gluten-free all-purpose flour
• 3 tablespoons melted coconut oil (or butter)
• A pinch of salt

The Benefits of Wholesome Ingredients

This pumpkin loaf isn’t just delicious—it’s filled with better-for-you ingredients that make it a guilt-free indulgence. Let’s take a closer look at why each of these nutrient-rich components matters.

Why Choose Organic Pumpkin Puree

Pumpkin puree (or high quality canned pumpkin) is the heart of any great pumpkin loaf, but using organic unsweetened pumpkin puree makes a noticeable difference. Organic pumpkin is grown without synthetic pesticides or fertilizers, helping reduce your exposure to potentially harmful residues.

Make sure to use pumpkin puree, not pumpkin pie filling. Pure pumpkin puree gives this loaf its rich pumpkin flavor while letting you control the sweetness and spice.

Pumpkin itself is a nutrient-dense superfood—packed with vitamin A, vitamin C, potassium, and antioxidants like beta-carotene, which supports healthy skin, vision, and immune function.

The Health Benefits of Coconut Sugar

Coconut sugar is a natural sweetener made from the sap of coconut palm trees. Unlike refined white sugar, coconut sugar retains small amounts of nutrients such as iron, zinc, calcium, and potassium, and contains a natural fiber called inulin, which supports healthy digestion and helps slow glucose absorption.

Its subtle caramel flavor pairs beautifully with pumpkin and fall spices. Because it has a lower glycemic index than regular sugar, it won’t spike your blood sugar as sharply—making it a wonderful, more balanced choice for everyday baking.

The Health Benefits of Coconut Oil

Using coconut oil in this dairy free pumpkin bread not only makes it accessible for those avoiding dairy but also adds nutritional value. Coconut oil contains medium-chain triglycerides (MCTs), a type of fat that’s easily digested and used for energy rather than stored as body fat. These healthy fats can also help support brain function and metabolism.

Coconut oil provides a soft, moist crumb to gluten-free baked goods and helps them stay moist longer—no dry or crumbly loaf here! If you’re not dairy-free, you can substitute melted butter, but coconut oil’s subtle flavor complements the pumpkin and pumpkin pie spice beautifully.

Why Use Gluten-Free Flour Instead of Refined Flour

Switching from traditional white flour to gluten-free all-purpose flour is one of the easiest ways to make your baking more inclusive and nutrient-conscious. Most refined flours are highly processed, stripping away much of the natural fiber, vitamins, and minerals found in whole grains.

Gluten-free flour blends are gentler on the gut and digestion, making them a great choice for those with gluten sensitivities or anyone looking to reduce refined grains in their diet. That said, all purpose gluten free flour is still a refined flour and can spike blood sugar, so I use it sparingly.

The Benefits of Cinnamon and Nutmeg

These cozy fall spices do more than make your kitchen smell amazing—they’re full of powerful health benefits.

Cinnamon

Cinnamon is a natural anti-inflammatory spice known for its ability to help regulate blood sugar levels and support heart health. It’s rich in antioxidants that help protect the body from oxidative stress and can even improve circulation. In baking, cinnamon enhances the sweetness of coconut sugar and deepens the flavor of pumpkin.

Nutmeg

Nutmeg has been used for centuries for its digestive and calming properties. It contains compounds that may support brain health and aid in relaxation. Just a small amount adds a warm, earthy note that perfectly complements the pumpkin and cinnamon in this recipe.

Together, these two spices not only boost the flavor but also contribute to the nourishing, feel-good nature of this gluten free pumpkin loaf.

How to Make This Gluten Free Pumpkin Loaf

This recipe comes together in one bowl with minimal effort—perfect for busy mornings or cozy weekends. It’s one of those quick breads that’s as easy as it is satisfying.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a standard 9×5-inch loaf pan with parchment paper. Leave a bit of overhang on the long sides so you can easily lift the loaf out once it’s cooled.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, coconut sugar, vanilla extract, melted coconut oil, and eggs until smooth and well combined.

Step 3: Add the Dry Ingredients

To the same bowl, add the all purpose gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin spice. Gently stir until everything is incorporated, but don’t overmix—that can make the loaf dense.

Step 4: Make the Streusel Topping

In a small bowl, mix the coconut sugar, chopped pecans, gluten-free flour, pinch of salt and melted coconut oil until it forms a crumbly texture. Set aside.

Step 5: Assemble and Bake

Pour the pumpkin bread batter into your prepared loaf pan and spread it evenly. Sprinkle the streusel mixture on top, pressing it lightly into the batter.

Cover with aluminum foil and Bake for 20 minutes. Then remove the aluminum foil and bake for 35-45 minutes, or until golden and a toothpick inserted into the center comes out clean. Every oven is different, so start checking around the 55-minute mark.

Step 6: Cool and Serve

Let the loaf cool in the pan for 15–20 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely. This helps the loaf set and makes it easier to slice cleanly.

Expert Tips for the Perfect Gluten Free Pumpkin Loaf

Use room temperature ingredients: This helps everything blend more smoothly and creates a more even texture.

Don’t overmix the batter: Once you add the dry ingredients, stir just until combined to avoid a dense loaf.

Check for doneness carefully: Because gluten-free baked goods can vary in texture, use the toothpick test. It should come out mostly clean with just a few crumbs attached.

Customize your topping: You can swap pecans for walnuts, or add a sprinkle of shredded coconut for extra texture.

Storage tip: Store leftovers in an airtight container at room temperature for up to 3 days. Do not store in the refrigerator or it will dry out. You can also freeze slices for up to 3 months.

Variations to Try

• Make it dairy-free: Use coconut oil instead of butter in both the loaf and the streusel topping.
• Make it nut-free: Omit the pecans or swap them for pumpkin seeds or sunflower seeds.
• Turn it into muffins: Scoop the batter into a lined muffin tin and bake for 20–24 minutes.
• Add a glaze: Drizzle with a simple maple glaze (powdered sugar + maple syrup + a splash of milk) once cooled for extra sweetness.
• Mix in chocolate chips: Fold ½ cup chocolate chips into the batter before baking for a fun twist that’s especially popular with kids. Dark chocolate chips pair beautifully with the warm pumpkin spices.
  

Serving Ideas

This gluten free pumpkin loaf is versatile and perfect any time of day:

• Enjoy it warm with a pat of butter or almond butter.
• Pair it with your morning matcha latte or coffee.
• Serve slices as part of a holiday brunch spread.
• Toast leftovers and top with Greek yogurt and a drizzle of maple syrup for a cozy breakfast treat.

Final Thoughts

If you’re craving something cozy, sweet, and wholesome this season, this gluten free dairy free pumpkin bread is a must-bake. With its moist crumb, crunchy streusel topping, and nourishing ingredients like coconut oil and coconut sugar, it’s the perfect balance of indulgence and nutrition.

Whether you’re following a gluten-free or dairy-free lifestyle—or you just love a healthier spin on classic pumpkin recipes—this loaf delivers every time. Once you try it, you’ll see why it’s truly the best gluten free pumpkin bread recipe out there. If you do give it a try and love it, make sure to leave a star rating below! I would love to hear what you think!

More Reader Favorites Fall Dessert Recipes

• Gluten Free Dairy Free Banana Bread
• Dairy Free Pumpkin Pie Crumble
• Invisible Apple Cake
• Classic Gluten Free Pumpkin Pie

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. Your reviews help support this blog and make it possible for me to continue to create the recipes you know and love.