Pumpkin Bread


Look no further for the best gluten-free pumpkin bread! Ultra moist pumpkin bread recipe with streusel topping uses an easy hack to make a light, fluffy crumb and includes a simple adaptation for a gluten-free, dairy-free recipe."

– Mamagourmand


Butter | Brown Sugar GF Flour | Cinnamon Pumpkin Puree Ground Nutmeg Ground Cloves | Milk Sugar | Cream Cheese Eggs | Vanilla Extract Baking Powder Baking Soda

In a small bowl, combine all of the streusel ingredients together and set aside.

Let's Make It!

In a large saucepan, combine the pumpkin puree and spices over medium heat. Cook and stir for 5-7 minutes, or until reduced. Whisk in cream cheese and sugar.

Add in the remaining ingredients and mix until well combined.

Evenly distribute the batter between two bread pans and sprinkle streusel on top. Bake until a toothpick comes out clean.

Can I Halve The Recipe?

Yes. This recipe makes two loaves. However, it may easily be halved to make a single loaf. The remaining canned pumpkin may be refrigerated for a week or frozen up to 3 months.

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