My soft and moist gluten-free pumpkin bread with a streusel topping is going to give you all the amazing flavors of fall in every single taste. I use cinnamon, pumpkin spice, nutmeg, and pumpkin puree to create this unforgettable quick bread recipe that everyone will love.
0 Set the oven to 350°. Line bread baking dish with parchment paper and spray with cooking spray.
1 Mash bananas in a mixing bowl, add butter, brown and white sugar, eggs, vanilla, and pumpkin. Whisk until evenly mixed.
2 In another mixing bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice.
3 Add flour mixture to wet ingredients mixture (banana + pumpkin batter) and mix. Do not over mix, use a rubber spatula to lightly mix.
4 Pour mixture into bread baking dish and smooth out the top.
5 For the streusel topping, mix flour, cinnamon, and brown sugar in a bowl. Add cut cold butter and blend with mixer until it is in crumbles.
6 Top the banana pumpkin batter with streusel crumbles.
7 Bake in the center of the rack for 50-65 minutes. To check if done, use a toothpick to poke the center of the loaf. If batter is on the toothpick when you remove it, continue to bake until toothpick comes out clean.
8 Once baked, let cool and remove this gluten free coffee cake from the baking dish to rest on a baking rack.
