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 pumpkin bread bakes up so nicely. It's such a high when you're pumpkin loaf comes out golden brown with that perfect cracked top like this one does. As if this wasn't wonderful enough - the whole house smells amazing as it bakes up!
It's early March and at this point even Starbucks is completely out of pumpkin sauce. I had one can of pumpkin left in the pantry staring at me since before Christmas and it felt downright sinful to just leave it there. It felt right to leave winter behind with a delicious take on pumpkin bread.
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How to make this pumpkin bread
First melt the chocolate and the milk together in the microwave. Don't heat it too long or it can burn the chocolate. Stir it until it's smooth and set aside. We will use this to marble the pumpkin bread.
This is a really easy recipe. You don't even need a mixer. Simply whisk together both sugars, canola oil, and the pumpkin then add both eggs and whisk them in too.
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.
Using a knife make two large figure 8's. Bake for 45 minutes or until the top is golden brown and a toothpick comes out clean (except for chocolate).
- Don't microwave the chocolate too long. If you do it will burn and wasting chocolate is just plain wrong.
- Add the chocolate chips to the chocolate layers. Besides making the chocolate layers that much 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 and not chocolate since it may just be a chocolate chip on the toothpick. I also can tell by just pressing gently on the top. It it feels liquidy underneath it's not done.
- Use an offset spatula to spread on each layer. This will make it a little easier.
Can this recipe be dairy free?
Yep, just use dairy free dark chocolate and unsweetened almond milk instead of regular milk. It will taste just as amazing!
Other delicious cakes and muffins you might like:
- Gluten Free Pumpkin Muffins
- Gluten Free Chocolate Chip Muffins
- 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.