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Gluten Free Pumpkin Swirl Bread

Gluten Free Pumpkin Swirl Bread

This moist and tender gluten free pumpkin swirl bread is packed with fall spices and will fill your home with the best smells of the season.

This moist and tender gluten free pumpkin swirl bread is packed with fall spices and will fill your home with the best smells of the season.

The most wonderful time of the year 🍂

I consider fall to be the most wonderful time of the year. Not only is school back in session (I’ll take the chaos of back-to-school over the chaos of teenagers with too much unstructured time), but there’s a chill in the air, and every candy in the world has miniature sizes for sale 🍫.

If you love pumpkin, then this gluten free pumpkin bread recipe is a must. If you don’t love pumpkin, but even just like it, I think you’ll love this recipe. If you really don’t like pumpkin, go on and hit the recipe index for another recipe entirely. 🙃

This moist and tender gluten free pumpkin swirl bread is packed with fall spices and will fill your home with the best smells of the season.

What sort of pumpkin 🎃 is best for baking?

I rarely make fresh pumpkin for baking, since I just don’t think it’s better than canned packed pumpkin. And of course, it’s much more work than just purchasing an inexpensive can of packed pumpkin.

So for me, the best pumpkin for baking is the kind that comes in a can! But if you’d like to make your own, in my recipe for homemade pumpkin butter, I discuss how to roast a fresh pumpkin.

This moist and tender gluten free pumpkin swirl bread is packed with fall spices and will fill your home with the best smells of the season.

I’ve found that the best pumpkins for baking are small “sugar pumpkins,” preferably ones that are around 5 pounds. When baked, they have dense, soft flesh that isn’t stringy.

The large pumpkins that you use for carving jack-o-lanterns are just the worst for baking. But the easiest, and often the best, pumpkin is canned.

True, the canned stuff might not always be pumpkin, but instead might be butternut squash. Either way, it tastes like true pumpkin and that’s all that matters—especially when it’s paired with all the flavors and aromas of pumpkin pie spice.

This moist and tender gluten free pumpkin swirl bread is packed with fall spices and will fill your home with the best smells of the season.

Why add a swirl?

I’ve been making a beloved recipe for gluten free pumpkin bread for years. It’s moist and fork-tender, as well, and melts in your mouth.

I was inspired by the cinnamon swirl in this banana bread to try adding a swirl to pumpkin bread. Adding a swirl of cinnamon-sugar (or here, pumpkin pie spice) not only sneaks more flavor into a seasonal favorite recipe.

The cinnamon-spice swirl creates the most wonderful crust on top of the bread that almost splinters in your mouth. I dare you not to pick that topping off the top of the bread before it even gets to the plate.

The pumpkin pie spice in this recipe is plentiful, with a total of 3 teaspoons between the bread batter and the swirl. If you’re concerned that it’s too much, feel free to dial it back in either portion of the recipe. I wouldn’t go below 2 teaspoons total, but it’s completely up to you.

This moist and tender gluten free pumpkin swirl bread is packed with fall spices and will fill your home with the best smells of the season.

Ingredients and substitutions

Dairy-free: To make this recipe dairy-free, you’ll need to replace the butter in both the bread batter and the swirl, and the buttermilk in the bread batter. I recommend replacing the butter with virgin coconut oil (triple-filtered coconut oil has no coconut odor or taste).

My favorite nondairy buttermilk replacement is similar to my favorite dairy-containing buttermilk replacement. Simply replace the 2/3 cup buttermilk with 1/3 cup nondairy milk and 1/3 cup plain nondairy yogurt.

I haven’t tried these substitutions, but I have made them in similar recipes and feel reasonably confident that they will work well.

Egg-free: Since there are only two eggs in this recipe, you may be able to replace them each with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). If you prefer a “flax egg,” you should even be able to use that in this recipe without suffering a typical unpleasant flax taste since the other ingredients and spices in this bread are so flavorful.

Corn-free: In place of cornstarch, you can use potato starch or arrowroot.

Pumpkin butter: I often prefer baking with pumpkin butter to baking with plain canned pumpkin. It has a much more concentrated flavor and less liquid than plain canned pumpkin.

I always used to make my own homemade pumpkin butter, since I rarely saw prepared pumpkin butter for sale. These days, I see prepared pumpkin butter on many grocery store shelves, including my local (beloved) Trader Joe’s.

If you need to make your own pumpkin butter, just be sure to plan ahead. You’ll need to make the pumpkin butter, and allow it to cool to room temperature before baking with it. Make a big batch, though, as you’ll want to bake with it all season, and it’s delicious eaten on toast.

Pumpkin pie spice: To make your own pumpkin pie spice, combine the following ingredients in this ratio (simply multiply or divide all ingredients equally to make more or less):

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground  nutmeg

This moist and tender gluten free pumpkin swirl bread is packed with fall spices and will fill your home with the best smells of the season. #glutenfree #gf #fallbaking #pumpkin

Like this recipe?

Prep time: Cook time: Yield: 1 loaf pumpkin bread

Ingredients

For the pumpkin bread
2 cups (280 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

1 1/2 teaspoons pumpkin pie spice

3/4 cup (150 g) granulated sugar

6 tablespoons (84 g) unsalted butter, at room temperature

2 eggs (100 g, weighed out of shell) at room temperature, beaten

2/3 cup (5 1/3 fluid ounces) buttermilk, at room temperature

5 ounces pumpkin butter (store-bought or homemade), at room temperature

For the swirl
2 tablespoons (28 g) unsalted butter, melted

1/3 cup (73 g) packed light brown sugar

1 1/2 teaspoons pumpkin pie spice

Directions

  • Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan, line it with a sheet of parchment paper, allowing the paper to overhang two sides. Set the pan aside.

  • In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt, pumpkin pie spice, and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, eggs, buttermilk, and pumpkin butter, and mix to combine. The batter will be very thick. Set it aside briefly. To make the swirl, place the melted butter in a small bowl. Add the brown sugar and pumpkin pie spice, and mix to combine well.

  • Transfer half of the pumpkin bread batter to the prepared loaf pan and spread it into an even layer. Top with half of the swirl mixture, and spread that into an even layer. Follow with the remaining pumpkin bread batter, spread into an even layer, and then the remaining swirl mixture, spread into an even layer. With a butter knife or offset spatula held perpendicular to the bottom of the loaf pan, swirl the batter from one short side of the pan tot he other, back and forth in a looping pattern (watch the video for a visual of this motion). Smooth the top of the swirled batter into an even layer.

  • Place the pan in the center of the preheated oven and bake for 40 minutes. Rotate the pan and continue baking until the bread is firm when pressed gently in the center, at least another 20 minutes. If the bread still isn’t firm in the center, lower the heat to 300°F and continue baking for up to another 15 minutes. Remove the pan from the oven and allow it to cool in the pan for 10 minutes. Transfer the bread to a wire rack to cool completely before slicing thickly and serving. Leftovers can be wrapped very tightly and stored at room temperature for up to 3 days in a cool kitchen, or frozen for longer storage.

Love,
Nicole

Comments are closed.

  • Moira
    October 3, 2018 at 11:53 AM

    Oh my! I can’t WAIT to make this for my family! We seem to have all/most of the food allergies among the five of us (gluten, dairy, eggs) and I feel like we miss out on a lot – especially at the holidays. Thank you, Nicole!

  • Jill Johnston
    October 2, 2018 at 11:52 AM

    Nicole – I subbed the applesauce for the apple juice/cider when I made the pumpkin butter.

  • Jill Johnston
    September 30, 2018 at 11:51 PM

    Oh My Gosh – this is soooooo good. I had to make a couple of minor changes because I wanted it ASAP. Pumpkin Butter – no apple juice/cider to subbed in a good dollop of thick homemade apple sauce
    Bread – no buttermilk or yogurt so subbed in 1/2 cup milk with sour cream added to make 2/3 cup
    Can I have Pumpkin Swirl Bread for breakfast, lunch and dinner?

    • Nicole Hunn
      October 1, 2018 at 8:25 AM

      Thick homemade applesauce is a really interesting sub for pumpkin butter, Jill. I guess then it’s really apple swirl bread! Your buttermilk sub sounds perfect. And my children have been eating pumpkin swirl bread for many meals a day for the past week since I made so many loaves for the recipe. Nothing terrible has happened to them so far. :)

  • Haley Baer
    September 30, 2018 at 1:41 PM

    Can I make this with almond flour?

    • Nicole Hunn
      October 1, 2018 at 8:20 AM

      Definitely not, Haley! Almond flour is not an all purpose gluten free flour and cannot be used as a substitute for one. If you’d like recipes made with almond flour, please see the Paleo recipe category here on the blog.

  • Carrie Cotton
    September 29, 2018 at 7:49 PM

    Just made this tonight and my husband could not wait to eat it. He says it’s in the top 3 of things I’ve ever made him. I just want to say a giant thank you. Your recipes make my husband feel like his allergies aren’t an issue. I refuse to let his allergies be an issue the best that I can and you are a huge part of that. I can’t thank you enough. Fans for life.

    • Nicole Hunn
      October 1, 2018 at 8:21 AM

      Carrie, that is pretty much the best thing I could ever hope to hear about the work that I do. He’s so lucky to have you in his corner, and I’m honored to be a small part of that. Cheers to allergies and food intolerances never feeling like an issue again.

      But I have to ask—what are the other 2 things in the top 3?! ☺️

  • Kim Boczkur
    September 29, 2018 at 3:44 PM

    HI Nicole,
    Thanks for this awesome bread recipe. I am a celiac, and have tried to make bread without success. Also have bought many kinds but nothing compares.

    I just purchased the bake bread cookbook and wonder since my flour I used to make this bread has xanthin gum in it will the recipes work with this flour or do I need to go and everything to make the high quality flour or make it simple flour? I can not wait to try some of this other breads. I will be looking for more of you books.

    Thanks so much for making this book and making my life easier!

    Kim

    • Nicole Hunn
      October 1, 2018 at 8:22 AM

      Hi, Kim, You sound like you’re off to a great start. I recommend reading the opening narrative chapters of Bakes Bread completely, and you’ll find answers to all those questions (and more!) there. You only need a xanthan gum-free flour blend in very specific circumstances, and they’re clearly indicated in each recipe. Hope that helps!

  • Jane Davidson | Typically Jane
    September 28, 2018 at 3:01 PM

    Yum! This looks phenomenal! Often at church we try to have gluten free options for people, and this would be perfect to make!

  • Franee
    September 28, 2018 at 11:18 AM

    How do you make pumpkin butter?

    • Nicole Hunn
      September 28, 2018 at 1:39 PM

      Hi, Franee,
      I discuss making or buying pumpkin butter in various places in the text of the blog post, and in the recipe there is a link to my recipe for making it as well. Please refer to those.

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