Gluten Free Pumpkin Bread with Chocolate Cinnamon Swirl
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8slices
Calories 250
A moist and flavorful gluten-free pumpkin bread with a rich chocolate cinnamon swirl, perfect for fall treats or any time you crave a cozy bake.
Ingredients
Pumpkin and Wet Ingredients
1cuppumpkin puree (NOT pie filling)
0.5cuppure maple syrup
4Tbspmelted butter, vegan butter, or coconut oil
2Tbspmilk (unsweetened almond milk or your choice)
2eggs
1.5tspvanilla extract
Spices and Salt
1tspground cinnamon
0.25tspnutmeg
0.125tspginger
0.125tspcloves
0.5tspsalt
1tspbaking soda
Dry Ingredients
1.75cupsgluten free measure-for-measure flour blend(such as King Arthur Flour or Bob’s Red Mill 1:1)
0.25cupsemi-sweet or dark chocolate chips
1Tbspbutter, vegan butter, or coconut oil (for swirl)
2tspcinnamon (for swirl)
Instructions
Preheat oven to 325°F (160°C). Line a 9x5-inch loaf pan with parchment.
Whisk pumpkin, syrup, melted butter/oil, milk, eggs, and vanilla until smooth. Add spices, salt, baking soda, and flour; stir until just combined.
Pour batter into the pan. Gently melt chocolate chips, butter/oil, and cinnamon; pour in a line down the center. Swirl with a knife to create a marbled effect.
Bake for 50-60 minutes until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a rack to cool completely before slicing.
Notes
Make sure not to over-swirl the chocolate to keep a nice marbled effect.