Description
An incredibly moist and tender gluten-free pumpkin bread featuring a sweet, caramelized maple syrup swirl. This one-bowl recipe is easy to make, stays fresh for days, and delivers the perfect balance of warm spices and autumn flavor.
Ingredients
Scale
- 2 ½ cups (315g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- 3 large eggs (room temperature)
- ½ cup (120ml) neutral oil (avocado or light olive oil)
- 1 cup (245g) plain unsweetened pumpkin puree
- 1 tsp vanilla extract
- For the Maple Swirl: ¼ cup brown sugar
- For the Maple Swirl: ¼ cup (60ml) real maple syrup (Grade A or B)
- For the Maple Swirl: 1 tbsp gluten-free flour
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate medium bowl or measuring cup, whisk the eggs, oil, vanilla extract, and pumpkin puree until smooth.
- In a small saucepan over low heat, combine brown sugar, maple syrup, and 1 tbsp gluten-free flour. Whisk constantly until thickened into a paste (2-3 minutes). Remove from heat.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
- Spread half of the batter into the prepared pan. Drizzle half of the maple swirl over the top and swirl gently with a knife. Add remaining batter and top with the rest of the swirl.
- Bake for 55-60 minutes. Check at 50 minutes by inserting a toothpick into the center; it should come out clean or with moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure you use plain pumpkin puree, not pumpkin pie filling. Do not cut the bread while warm, as gluten-free bread needs time to set or it will crumble. For best texture, cool completely. The bread keeps well at room temperature for 3 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of t
- Calories: 220
- Sugar: 22
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, gluten-free baking, maple swirl, fall recipes, moist pumpkin bread, easy dessert, dairy-free option