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Gluten Free Pumpkin Bread with Chocolate Cinnamon Swirl from One Lovely Life

Gluten Free Pumpkin Bread with Chocolate Cinnamon Swirl

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  • Author: One Lovely Life
  • Total Time: about 1 hour
  • Yield: 1 Loaf (8-10 slices) 1x


Gluten Free Pumpkin Bread with Chocolate Cinnamon Swirl – This tender, fluffy pumpkin bread with a chocolate cinnamon swirl might just be the BEST Gluten Free Pumpkin Bread you ever taste! (Gluten free, dairy free) 



For the Gluten Free Pumpkin Bread:

  • 1 cup pumpkin puree (NOT pie filling)
  • 1/2 cup pure maple syrup
  • 4 Tbsp melted butter, vegan butter, or coconut oil
  • 2 Tbsp. milk (I use unsweetened almond milk–use whatever you drink!)
  • 2 eggs
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. cloves
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 3/4 cup gluten free measure-for-measure flour blend, such as King Arthur Flour Measure-for-Measure or Bob’s Red Mill 1:1

For the Chocolate Cinnamon Swirl:

  • 1/4 cup semi-sweet or dark chocolate chips*
  • 1 Tbsp. butter, vegan butter, or coconut oil
  • 2 tsp. cinnamon


  1. Preheat the oven to 325 degrees F.
  2. Line a 9×5″ bread loaf pan with parchment paper and set aside. (I like to cut my parchment so that it hangs over the long sides of the loaf pan. I can use that overhang as “handles” later to lift the baked bread out of the pan later.)
  3. In a large bowl, whisk together pumpkin puree, syrup, butter/oil, milk, eggs, and vanilla. Whisk until smooth.
  4. Add cinnamon, nutmeg, ginger, cloves, and salt. Whisk until smooth.
  5. Add baking soda and gluten free flour, and stir until just combined.
  6. Pour batter into your prepared loaf pan, then prepare the chocolate-cinnamon swirl.
  7. In a small saucepan, gently melt chocolate chips, butter/oil, and cinnamon together over low heat, stirring regularly until the mixture is smooth.
  8. Remove from heat and pour in a straight line down the center of your pumpkin batter. Use a thin knife (like a butter knife) or a small skewer to gently swirl the mixture, trying not to over-mix. I like to make a few figure-8’s in the chocolate swirl. (See video for more detail here.)
  9. Place the pumpkin bread in the oven at 325 degrees F. and baking 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the bread to cool 5 minutes in the pan before lifting the bread out to cool on a cooling rack. Cool before slicing.
  • Prep Time: 10 minutes
  • Cook Time: 55-60 minutes
  • Category: Dessert, Quick Breads
  • Method: Baking
  • Cuisine: American