Gluten free pumpkin bread (Chocolate marble)
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! It's also looks really amazing which is an awesome bonus.
Equipment
- Loaf pan
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!