Thanks to a full can of pumpkin puree, this pumpkin loaf has a moist, tender texture that’s almost cakelike. Plus, the melted chocolate stirred into the batter for the chocolate swirl gives it a rich, brownie- like flavor.
Makes one 9 × 5- inch loaf; serves 8 to 10
Ingredients
- Nonstick cooking spray
- 2 cups (275 grams) gluten- free 1:1 replacement flour blend
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 1 cup (200 grams) sugar
- 2 large eggs
- 1 (15-ounce) can pure pumpkin puree
- 1 teaspoon pure vanilla extract
- ¼ cup (40 grams) buttermilk
- ½ cup (85 grams)
- bittersweet chocolate chips
Instructions
- Preheat the oven to 350°F. Coat a 9 × 5- inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- In a large bowl, beat the butter and sugar with a handheld mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time and beat until fully incorporated. Beat in the pumpkin and vanilla. Add the dry ingredients, alternating with the buttermilk, and beat until fully combined.
- In a small microwave- safe bowl, microwave the chocolate chips in 30- second intervals, stirring after each, until melted and smooth.
- Transfer one- third of the batter to the bowl with the melted chocolate and stir until thoroughly mixed. Transfer half the remaining plain batter to the prepared pan. Drizzle half the chocolate batter on top and swirl it into the plain batter using a butter knife, being careful not to overmix. Repeat with the remaining plain batter, then the remaining chocolate batter. Run a butter knife down the center of the batter in the pan for the perfect crack while baking.
- Bake for about 2 hours, until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 30 minutes, then transfer to a wire rack to cool completely before slicing and serving. Store in an airtight container at room temperature for up to 3 days.
Recipe reprinted with permission from Bake It Gluten Free by Dana Pollack © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Morgan Ione Yeager.
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