• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

What Molly Made

Eat to Feel Good

  • About
    • FAQ
    • Contact
  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Side Dishes
    • Drinks
    • Special Diet
    • Holiday
    • Cooking Method
  • Dinner
  • Lifestyle
    • Travel
    • PCOS
      • PCOS Recipes
      • PCOS Tips + Resources
      • Clean Living
      • FREE PCOS Email Course
    • Home and Decor
    • Mom Life
  • Cookbook
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Special Diet
  • PCOS
  • Appetizers
  • Snacks
  • Holiday
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Special Diet » Gluten Free Recipes

    Cinnamon Swirl Gluten Free Pumpkin Bread

    Updated: June 11, 2022 | Published on: November 2, 2021 - Molly ThompsonLeave a Comment

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Jump to Recipe

    This recipe is wholesome, delicious, and perfect for fall. Enjoy this easy, moist pumpkin bread recipe with a surprise cinnamon swirl inside.

    two slices of gluten free pumpkin bread on a cooling rack with softened butter
    Jump to:
    • Ingredient Notes
    • A Guide to Gluten-Free Flour
    • How To Make this Gluten-Free Pumpkin Bread Recipe
    • Prefer to watch instead of read?
    • How to Make Them Into Muffins
    • How to freeze gluten-free pumpkin bread
    • More Gluten-Free Pumpkin Recipes To Try!
    • Cinnamon Swirl Gluten Free Pumpkin Bread
    • Comments

    This easy gluten free pumpkin bread will always be a hit. Whether you're making it for out of town Thanksgiving guests or a casual fall breakfast for the kiddos, everyone loves the cozy spices and warm melted butter on top.

    Ingredient Notes

    • Gluten free 1:1 baking flour: make sure the brand you choose includes xanthum gum. 
    • Pumpkin pie spice: this blend of cinnamon, ground cloves, ginger and nutmeg makes it easy to measure only one ingredient. However, you can make your own if that's what you have on hand.
    • Leaveners: we're using both bakingpowder and bakingsoda to make this loaf rise.
    • Salt: this helps balance some of the sweetness!
    • Eggs: this is a great binder for the pumpkin bread, but if you want to keep them vegan, try using a couple flax eggs or JUST egg.
    • Butter: you can opt for a traditional unsalted butter or a plant-based butter to make it dairy-free (like Miyokos).
    • Vanilla: go for a pure vanilla (no imitation!).
    • Pumpkin puree: this is what gives the recipe so much more pumpkin flavor and color.
    • Brown sugar: pack the brown sugar well or you can opt for coconut sugar. We tested this both ways and it worked well!

    A Guide to Gluten-Free Flour

    The recipe notes mention the need for xanthum gum in your gluten free flour mix. That's because we rely on xanthum gum for elasticity and stickiness in our batter. It helps mimic the structure of traditional flour. Here are our favorite gluten-free flour blends:

    1. Bob's Red Mill Gluten Free 1 to 1 Baking Flour
    2. King Arthur Gluten Free Measure for Measure Flour
    ingredients for gluten free pumpkin bread measured out on a white table

    How To Make this Gluten-Free Pumpkin Bread Recipe

    1. Make the batter: whisk together the wet ingredients then add the dry ingredients and mix well until just combined. 
    2. Swirl: Pour half of the batter evenly into the bottom of a greased loaf pan. Add a thick layer of cinnamon sugar then finish with the rest of the batter. Use a knife to swirl the batter back and forth a few times. Top with additional cinnamon sugar.
    3. Bake: bake for about an hour at 350°F until a toothpick comes out clean. 
    4. Serve: Allow them to cool slightly then slice into thick pieces and top with the salted maple butter if desired.
    a slice of cinnamon swirl gluten free pumpkin bread standing up against the rest of the loaf

    Prefer to watch instead of read?

    How to Make Them Into Muffins

    Line a 12 count muffin tin with paper liners and spray with non stick spray. Follow the same instructions, filling them halfway and swirling the middle. Bake at 350°F for 20-22 minutes or until a toothpick inserted in the center comes out clean.

    How to freeze gluten-free pumpkin bread

    Allow the bread to cool completely. You can cut the loaf into slices or leave it whole. Tightly wrap it in plastic wrap, foil or a beeswax wrap. Place in an air tight container for up to 2 months. Thaw overnight in the fridge and warm up in the microwave when you're ready to serve.

    gluten-free pumpkin bread sliced next to a bowl of maple butter

    More Gluten-Free Pumpkin Recipes To Try!

    • Gluten free pumpkin chocolate chip muffins
    • Easy pumpkin pie oatmeal
    • Healthy pumpkin pancakes
    • Gluten free pumpkin cobbler
    • Dairy free gluten free pumpkin pie
    • Healthy pumpkin cookies
    three slices of gluten free pumpkin bread stacked with melted butter

    Cinnamon Swirl Gluten Free Pumpkin Bread

    This recipe is wholesome, delicious, and perfect for fall. Enjoy this easy, moist pumpkin bread recipe with a surprise cinnamon swirl inside.
    5 from 1 vote
    Print Pin Rate
    Course: Bread, Breakfast, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 12 slices
    Calories: 253kcal
    Author: Molly Thompson
    Prevent your screen from going dark

    Ingredients

    For the bread

    • 1 ½ cups pumpkin puree
    • ½ cup 1 stick melted butter or plant based butter
    • 1 cup light brown sugar packed (or coconut sugar)
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 ¾ cup 1:1 gluten free flour with xanthum gum
    • ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 ½ teaspoons pumpkin pie spice
    • ½ teaspoon salt

    For the cinnamon swirl

    • 3 teaspoons cinnamon
    • ⅓ cup granulated sugar or coconut sugar

    For the salted maple butter (optional)

    • ½ cup 1 stick unsalted butter or vegan butter
    • 3 tablespoons pure maple syrup
    • 1 teaspoon kosher salt or sea salt

    Instructions

    • Preheat the oven to 350°F and grease a loaf pan with cooking spray.
    • Whisk the together the pumpkin puree, melted butter, brown sugar, eggs, and vanilla in a large bowl. Add the gluten free flour, bakingpowder, bakingsoda, pumpkin pie spice and salt, mix until just combined.
    • Mix together the cinnamon swirl ingredients in a small bowl.
    • Spoon half the pumpkin batter into the prepared loaf pan. Sprinkle it with the cinnamon sugar, reserving 2 tablespoons of sugar for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.
    • Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Begin checking it at 50 minutes and tent the bread with foil if the top is starting to look too brown.
    • Remove from the oven and allow it to cool in the pan for 10 minutes then remove it from the pan and finish cooling on a wire rack.
    • While it's cooling, whip together the butter, syrup and salt, if using. Serve the bread warm with the salted maple butter.

    Nutrition

    Serving: 1slice | Calories: 253kcal | Carbohydrates: 42.5g | Protein: 2.7g | Fat: 8.6g | Cholesterol: 51.3mg | Sodium: 216.9mg | Fiber: 1.8g | Sugar: 22.7g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

    More Gluten Free Recipes

    • a piece of asparagus frittata on a plate with fresh basil
      Asparagus and Cheese Frittata 
    • a jar of carrot cake overnight oats with a spoon
      Carrot Cake Overnight Oats
    • creamy balsamic steak pasta in a white bowl with gorgonzola
      Creamy Balsamic Steak Pasta
    • chocolate covered raspberry sliced in half
      Chocolate Covered Raspberries

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    molly thompson from what molly made

    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

    More about me →

    Recipe Key:

    Dairy FreeDF
    Gluten-FreeGF
    Low CarbLC
    PaleoP
    Refined Sugar FreeSF
    VeganVg
    VegetarianV
    Whole30W

    One Pan Meals

    • 6 hawiian chicken thighs in a skillet with coode basmati rice and topped with toasted coconut and cilantro
      One Pot Hawaiian Chicken with Coconut Rice
    • buffalo chicken pasta in a white bowl topped with parsley and surrounded by extra hot sauce and fresh celery
      Creamy One Pot Buffalo Chicken Pasta [Dairy Free]
    • One pot taco pasta topped with tomatoes and avocado in a skillet
      One Pot Taco Pasta
    • Sweet and Spicy Pork Lettuce Wraps

    Order My Cookbook!

    the cover of the anti inflammatory diet made simple cookbook

    Amazon | Barnes&Noble

    Learn more about the book here →

    Footer

    Stay Connected

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2023 · Privacy Policy