Pumpkin Bread with Crumble Nut Topping Gluten Free
Warm, comforting, and irresistibly moist, this Gluten-Free Pumpkin Bread with Crumble Nut Topping is a fall-inspired treat that’s perfect for any season. Made with silky pumpkin puree, aromatic spices like cinnamon and nutmeg, and naturally gluten-free flour, this recipe strikes the perfect balance between sweet and spiced. The crowning glory is the buttery crumble nut topping, featuring crunchy pecans or walnuts and a hint of cinnamon, adding an indulgent texture to every bite. Quick to prep and baked to golden perfection, this easy-to-make loaf is ideal for breakfast, snacking, or dessert. It’s a gluten-free delight that everyone will love, whether served warm with a spread of butter or enjoyed on its own. Plus, it stays moist for days—if it lasts that long!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 cup Pumpkin puree
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 large Eggs
- 0.5 cup Coconut oil (melted) or neutral oil
- 0.25 cup Milk of choice
- 1 teaspoon Vanilla extract
- 1.25 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 cup Chopped pecans or walnuts (optional, for the bread)
- 0.5 cup Gluten-free oats
- 0.5 cup Chopped pecans or walnuts (for topping)
- 2 tablespoons Brown sugar (for topping)
- 2 tablespoons Coconut oil (solid, for topping)
- 1 tablespoon Gluten-free flour (for topping)
- 0.25 teaspoon Ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
In a separate medium bowl, whisk together the pumpkin puree, eggs, melted coconut oil, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. If using, stir in the chopped pecans or walnuts for the bread.
Pour the batter into the prepared loaf pan and spread it evenly.
To make the crumble nut topping, combine the gluten-free oats, chopped pecans or walnuts, brown sugar, solid coconut oil, gluten-free flour, and ground cinnamon in a small bowl. Use a fork or your fingers to mix until crumbly.
Sprinkle the crumble nut topping evenly over the bread batter in the loaf pan.
Bake the pumpkin bread in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the pumpkin bread once fully cooled. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
4333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 528.3 g | 192% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 307.7 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 467 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
