Gluten Free Pumpkin Swirl 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
Instructions
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.
