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Gluten Free Pumpkin Bread with Chocolate Cinnamon Swirl

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 250
A moist and flavorful gluten-free pumpkin bread with a rich chocolate cinnamon swirl, perfect for fall or any time you crave a cozy treat.

Ingredients

Pumpkin and Spices

  • 1 cup pumpkin puree (NOT pie filling)
  • 1/2 cup pure maple syrup
  • 4 Tbsp melted butter, vegan butter, or coconut oil
  • 2 Tbsp milk (unsweetened almond milk or your choice)
  • 2 eggs
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. cloves
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 3/4 cup gluten free measure-for-measure flour blend (such as King Arthur Flour or Bob’s Red Mill 1:1)
  • 1/4 cup semi-sweet or dark chocolate chips
  • 1 Tbsp butter, vegan butter, or coconut oil
  • 2 tsp. cinnamon

Instructions 

  • Preheat oven to 325°F (160°C). Line a 9x5-inch loaf pan with parchment paper.
  • 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 prepared pan. Gently melt chocolate chips, butter/oil, and cinnamon; pour in a line down the center of the batter and swirl with a knife.
  • 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.

Notes

Store in an airtight container for up to 3 days or freeze for longer storage.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: chocolate, gluten-free, pumpkin