Our Gluten Free Pumpkin Bread with Chocolate Swirl is a perfect quick bread to make during fall and for Thanksgiving brunch. We topped the bread with a sweet orange butter giving it a pretty detail and adding to the flavor. Check out our recipe below so you can add this to your fall baking list!
Shauna's mom Nancy makes a pumpkin bread recipe every Christmas for family and friends. While I was working on fall gratitude packages I was sending out to my family I thought it might be fun to try and put a twist on Nancy's pumpkin bread recipe. Many people in my family have gluten issues so adapting it into a gluten free pumpkin bread recipe would give me something else I could send off to surprise them. Adding the chocolate, that was for my Grandma. If you are not big on chocolate you can skip that step and just make a delicious gluten free pumpkin bread. Add in a few more spices and some chopped pecans to give you another fall quick bread option!
Gluten Free Pumpkin Bread with Chocolate Swirl:
Makes 5 of our large loaf pans - this size is perfect for gift giving and is a little smaller than a traditional bread loaf pan.
3 cups sugar (you could do half sugar and half organic coconut sugar)
1 can pumpkin (15oz)
1 cup vegetable or canola oil
2 tablespoons vanilla bean paste
2/3 cup water
2 cups gluten free flour
1.5 cups natural almond flour
2 teaspoons baking soda
2 teaspoons salt
1 tablespoon cinnamon or pumpkin pie spice
1 cup mini chocolate chips
Preheat oven to 350. Melt the mini chocolate chips in a double boiler or the microwave. Set aside once melted. In a large bowl mix together sugar, eggs, pumpkin, oil and vanilla bean paste. In a second bowl mix the flours, baking soda, salt and cinnamon. Add half the flour mixture to the pumpkin batter and mix. Add in the water, mix and then add the rest of the flour mixing until just combined. Take 2 cups of the batter and place in a bowl and add the melted chocolate, stir until combined.
Place the paper loaf pans on a cookie sheet. Using an ice cream scoop or large cookie scoop add 3 scoops of the plain pumpkin batter to each loaf pan. Add 2 scoops of the chocolate-pumpkin batter to the loaf pans as shown above. Use a lollipop stick to drag figure eights in the batter creating the swirl or marbled look to the bread. Bake for 35-40 minutes depending on your oven. Test the center of the bread with a toothpick to make sure it is done. Remove from baking pan and allow to cool completely.
To make your gluten free pumpkin bread even better you can decorate the top with an easy to make sweet orange butter. This stuff is so good you can spread it on English muffins, toast and even pancakes or waffles!
Sweet Orange Butter
1 cup butter, room temperature
1 cup confectioners sugar
1 teaspoon orange bakery emulsion
Place the butter in a medium size bowl. Using a hand mixer on low beat until creamy. Add in the confectioners sugar and the orange bakery emulsion. Beat until combined.
You can put the butter in a small dish to serve with the bread or you can decorate the tops of the bread with the butter by using a piping bag and some frosting tips! A small open star frosting tip was used to create the pattern on the bottom bread. The pattern was created by making a "v" with the frosting going and a back and forth motion. A small round dot was added using a large writing tip down the middle and an orange sugar pearl placed on top of the dot to add a slight pop of color. The plaid print was made by using the same large writing tip with mini orange pearls added where the lines crossed. Small flowers and leaves were added by using the medium leaf frosting tip and the open star tip along with a mini orange pearl to complete the center of the flower. All 3 examples were pretty easy to make! If you decide to create the plaid print, keep the pressure even on the piping bag as you are making the lines. This will help keep them straight and the same width.
Our gluten free pumpkin bread with chocolate swirl is a nice twist on a classic fall quick bread! Even if you are not gluten free it is still a great bread to make, enjoy or gift...especially with the sweet orange butter on top!
Happy fall baking!
Esther & Shauna
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This post was written, styled and photographed by Esther of The Bakers Party Shop. If you share a photo from our post a link must be displayed back to this post and credit given to The Bakers Party Shop. All photos and content are copyright of The Bakers Party Shop - The Bakers Confections, All rights reserved 2016
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