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!

Nutriscore Rating: 41/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 10

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.

Step 2

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.

Step 3

In a separate medium bowl, whisk together the pumpkin puree, eggs, melted coconut oil, milk, and vanilla extract until smooth.

Step 4

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.

Step 5

Pour the batter into the prepared loaf pan and spread it evenly.

Step 6

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.

Step 7

Sprinkle the crumble nut topping evenly over the bread batter in the loaf pan.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(1205.4g)

Amount per serving	% Daily Value*
Calories	4332.6

Total Fat 249.1g	0%
Saturated Fat 138.8g	0%
Polyunsaturated Fat 1.9g
Cholesterol 382.9mg	0%
Sodium 2611.8mg	0%
Total Carbohydrate 528.3g	0%
Dietary Fiber 28.6g	0%
Total Sugars 307.7g
Protein 39.4g	0%

Vitamin D 113IU	0%
Calcium 466.8mg	0%
Iron 11.9mg	0%
Potassium 1556.7mg	0%

*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.

Source of Calories

Fat: 49.7%

Protein: 3.5%

Carbs: 46.8%