Ingredients:

  • 2 cups (260g) Gluten-free all-purpose flour blend (with xanthan gum)
  • 1 cup (200g) Brown sugar, packed
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Salt
  • 2 tsp (4g) Ground cinnamon
  • 1 tsp (2g) Pumpkin pie spice
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 1 cup (245g) Pumpkin puree
  • 2 Large eggs, room temperature
  • 1 tsp (5ml) Vanilla extract
  • 1/2 cup (65g) Gluten-free flour blend
  • 1/4 cup (50g) Brown sugar
  • 1 tsp (2g) Ground cinnamon
  • 4 tbsp (55g) Unsalted butter, cold and cubed

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the gluten-free flour, brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice until no lumps remain.
  3. Stir in the melted butter, pumpkin puree, eggs, and vanilla extract. Fold the mixture with a spatula until just combined.
  4. In a small bowl, mix the gluten-free flour, brown sugar, and cinnamon for the topping.
  5. Using a fork or fingertips, rub the cold, cubed butter into the topping mixture until it resembles coarse, wet sand with some pea-sized lumps.
  6. Spoon the streusel evenly over the batter in the pan and bake for 50–60 minutes until the top is deep mahogany brown and a toothpick inserted in the center comes out clean.