Warmly-spiced, lusciously moist and fluffy Gluten-Free Apple Pumpkin Bread with a cinnamon crumble streusel topping is everything we all love about fall baked into one healthier treat!

Heat it up with butter for the ultimate autumn experience.

During the fall, there’s always that classic toss up between apple treats and pumpkin treats.

Some folks are an apple-only type, whereas some are pumpkin-only, yet some of us can swing either way.

And then there are some of us who can not only swing both ways but are also happy to combine the two in the same event.

Well.

You can probably guess where I fall on this highly nuanced apple-pumpkin spectrum.

This gluten-free apple pumpkin bread is the newest object of my affection.

I think about it when it’s not around, I look forward to my next slice, I relish every moment I share with it.

It’s moist, it’s fluffy, it’s loaded with fall flavors, that streusel topping is pure heaven, it’s butter’s best friend, and I just can’t get enough!

I like to heat up a massive hunk with a hefty pad of butter so that it becomes ultra melty in the center, an absolute firework show in your brain of feel-good emotions.

And hey! If you like to keep your pumpkin separate from your apple, you can make my Gluten-Free Chocolate Chip Pumpkin Bread or my Gluten-Free Apple Cinnamon Bread. 😉

Let’s do a deep dive into this beautifully autumn-blasted quick bread.

Ingredients Gluten-Free Apple Pumpkin Bread:

Pumpkin puree, eggs, melted butter (or coconut oil), gluten-free all-purpose flour (or regular all-purpose flour), coconut sugar (or maple sugar or brown sugar), pumpkin pie spice (or ground cinnamon), baking powder, baking soda, sea salt, apple.

For the Streusel Topping: Gluten-free flour, coconut sugar (or brown sugar), cinnamon, pecans (or walnuts or no nuts), melted butter (or coconut oil).

Put it all together and you’re left with that warmly-spiced pumpkin deliciousness studded with cinnamony sweet hunks of soft apple. The streusel brings it all together with the most harmonious embrace.

It sounds like a bread like this would feel like two opposing parts trying to make it together, but the actual result is a cohesive bread…all the flavors and textures just work so marvelously.

Make this bread dairy-free by swapping the butter for melted coconut oil or avocado oil. Make it refined sugar-free by using coconut sugar or maple sugar.

How to Make Gluten-Free Apple Cinnamon Pumpkin Bread:

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

Add the canned pumpkin puree, eggs, and butter (or coconut oil) to a mixing bowl and whisk together to combine (you can do this by hand or use an electric mixer).

In a separate bowl, combine the flour, sugar, pumpkin pie spice, baking soda and sea salt and stir well until combined.

Pour the dry mixture into the bowl with the wet mixture and stir until well-combined.

Toss the chopped apple in 1 tablespoon of gluten free flour, then add it to the mixing bowl with the bread batter. Stir until well-combined.

Transfer the batter to the parchment-lined loaf pan.

Stir together the ingredients for the streusel topping in a bowl or measuring cup until combined. It will be crumbly – this is normal 🙂 Evenly distribute the streusel topping mixture over the bread batter and gently press it into the batter (this will just ensure the topping stays in the bread as opposed to falling off easily when you eventually cut it).

Bake on the center rack of the preheated oven for 60 to 70 minutes, or until the bread has risen substantially, is golden-brown, and tests clean. Note: To keep the streusel topping from getting too crispy, you can cover the bread with foil after 50 minutes if it looks like it’s beginning to burn.

Remove bread from the oven and allow it to cool at least 40 minutes before slicing and serving.

That’s it! The best of fall, the GOT, where all the good things in life go to coexist…I hope you love this streusely cinnamony delight as much as I do!

More Gluten-Free Quick Bread Recipes:

Pumpkin + Apple = Harmony.