This gluten free pumpkin bread with a chocolate marble swirl is the perfect combo for pumpkin lovers everywhere. It's moist, super delicious, and easy to make!
This gluten free pumpkin bread bakes up so nicely.
It's such a high when you're gluten free pumpkin loaf comes out golden brown with a beautifully cracked top and perfect texture.
As if this wasn't wonderful enough - the whole house smells like fall as it bakes!
It's early March and at this point even Starbucks is out of pumpkin sauce.
I had one can of pumpkin left in the pantry, staring me down since Christmas and it felt downright sinful to just leave it there. So I said goodbye to winter with a delicious take on gluten free pumpkin bread.
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Vegetable oil - As much as I adore butter, vegetable oil is the way to go in pumpkin bread! It gives you that undeniably moist texture.
Canned pumpkin - I used Libby's 100% pure pumpkin. Don't use pumpkin pie filling since it's pre-spiced and sweetened.
Gluten-free all-purpose flour - A crucial ingredient! I created this recipe with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour and that's what I recommend. Gluten-free flours differ greatly by brand. Each one is a blend of alternative flours and starches with different ratios. Not all brands swap well with each other.
Dark chocolate chips - For the decadent chocolate swirl! I highly recommend Ghirardelli chocolate chips. They're my favorite!
How to make gluten free pumpkin bread:
It's super simple! You don't even need a mixer - just a bowl, a spatula, and measuring cups. Spray a loaf pan and get started:
- First, melt the chocolate. In a small heat-proof bowl, combine the milk and chocolate chips. Microwave until it begins to rise, then stop and stir it until it's smooth. Set aside.
- In a large mixing bowl, combine the sugar, brown sugar, canola oil, and pumpkin. Whisk until smooth.
- Add both eggs and whisk until combined.
- Add all the dry ingredients to the pumpkin mixture and stir until a smooth batter forms.
- Measure 1 cup of the pumpkin batter into another bowl and stir in the melted chocolate.
- Add half of the chocolate mixture to a greased loaf pan. Sprinkle with chocolate chips. Add half of the pumpkin mixture and try to spread it on evenly. Repeat until all the batter is in the loaf pan.
- Use a butter knife to make two large figure 8's in the batter. This will give you a nice swirl.
- Bake for 45 minutes at 350 degrees or until the top is golden brown and a toothpick comes out clean (except for the chocolate chips).
- Don't microwave the chocolate too long. If you do, it may burn and wasted chocolate is just plain wrong.
- Add the chocolate chips to the chocolate layers. Besides making the chocolate layers even more indulgent, it looks so pretty with the distinct chocolate swirl in it.
- Bake until a toothpick comes out clean. This is a good way to tell if it's done, but be sure to look for pumpkin batter, not chocolate, since it may just be a chocolate chip on the toothpick. I can tell by just pressing gently on the top. It it feels squishy underneath, it's not done.
- Use an offset spatula to spread on each layer. This makes it a little easier than a clunky spatula.
Storage & Freezing:
Gluten free pumpkin bread is freezer-friendly! You can freeze it whole or in slices. I prefer to freeze it in slices, so I can pull out a slice anytime the craving strikes.
- Whole - Once it's completely cool, wrap it in plastic wrap then place it into a freezer-bag. Freeze for up to 3 months. Thaw on the counter or in the refrigerator overnight.
- Sliced - Slice the pumpkin loaf and transfer the slices to a freezer bag or container. Avoid overlapping them so they don't get smooshed. Thaw in the microwave in 10-second increments until slightly warm.
What pan should I use?
I used a 9 by 5 inch metal loaf pan. You can use any size metal or glass loaf pan, but you may need to adjust the baking time by a few minutes.
A smaller loaf pan, like an 8 by 4 inch, will give you a taller loaf and may take longer to bake all the way through.
Just be sure to check it with the toothpick test and don't overbake it.
I highly recommend using Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It has a great taste and texture, it's readily available, but most importantly, it's what I used. All brands bake up differently!
Gluten-free all-purpose flours are a blend of alternative flours and starches. Each brand contains different ingredients and ratios. Some are great and some are downright awful!
If you do use a different brand, just be sure it has xanthan gum in it.
- Dairy-free - Use dairy free dark chocolate and unsweetened almond milk instead of regular milk. It will taste just as amazing!
- Mix-ins - Add pecans or walnuts for some nutty crunch.
More Gluten-Free Recipes:
- Gluten Free Pumpkin Muffins
- Gluten Free Chocolate Chip Muffins
- Gluten Free Banana Bread
- Gluten Free Blueberry Muffins
- Gluten Free Gingerbread Cake with an Orange glaze
Gluten free pumpkin bread (Chocolate marble)
- Loaf pan
- ½ cup Sugar
- ¼ cup Brown sugar
- ½ cup Vegetable oil
- ½ cup Pumpkin
- 2 Eggs, large
- 1 cup + 2 tbsp Bob's Red Mill 1:1 All Purpose Flour
- 1 ½ t. Baking powder
- ½ t. Baking soda
- ¾ t. Pumpkin pie spice
- ½ t. Kosher salt
- ⅓ cup + 1 tbsp Dark chocolate chips
- 3 tbsp Milk
- Preheat the oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick spray.
- In a small bowl combine the chocolate chips and milk. Microwave until the milk begins to rise and bubble - about 40 seconds. Stir until smooth and set aside.
- In a medium bowl whisk together the sugar, brown sugar, canola oil, and pumpkin, Add both eggs and whisk until smooth.
- Add the gluten free flour, baking powder, baking soda, pumpkin pie spice, and kosher salt to the pumpkin mixture and whisk until a smooth batter forms.
- Measure 1 cup of the pumpkin batter into a small bowl and stir in the melted chocolate.
- Add half of the chocolate mixture to the loaf pan and spread it around evenly. Sprinkle with chocolate chips. Add half of the pumpkin mixture and spread it around evenly. Repeat until all the batter is gone. Make two figure 8's into the batter with a butter knife.
- Bake until risen and baked through - about 45 minutes. Use a toothpick to check if it's done. It there is any pumpkin batter on the toothpick add 5 more minutes.