Gluten Free Marble Pumpkin Loaf

This gluten free marble pumpkin loaf is the perfect cross between spiced pumpkin bread and decadent chocolate cake. It’s so fun to make, with unique swirls and even dairy free friendly.

I often like my pumpkin desserts really simple- just the pure pumpkin, sugar, butter, lots of spices etc. But every now and then I crave something a bit more exciting and with the addition of chocolate. This gluten free marble pumpkin loaf.

It’s rich and decadent without feeling too indulgent and made with simple, pantry staple ingredients. The base of the recipe is similar to my classic gluten free pumpkin loaf, then we’ll take some of the batter, make it chocolatey and swirl them both together! Every loaf is different with it’s own unique swirls and every bite has the perfect combination of pure pumpkin spice and rich chocolate flavors. If you love this recipe, try my gluten free pumpkin cake next!

Quick tips!

• This loaf requires a pretty long bake time- a bit over an hour. This is to ensure the center fully cooks and we aren’t left with any gummy or mushy middles. Insert a toothpick pretty deep into the center of the loaf and it should come out clean with a few moist crumbs- not wet!
• Be sure you’re using pure pumpkin puree here, not pumpkin pie filling! Pumpkin pie filling already has sugar, spices etc. added in and we want just the pure stuff.

How to make marble pumpkin loaf

Preheat the oven to 350 degrees Fahrenheit. Line a 9×5 (8 1/2 x 4 1/2 also works) loaf pan with parchment paper and set aside.

In a medium mixing bowl, whisk together all wet ingredients until well combined. Whisk in the dry ingredients, making sure to spoon and level the flour to measure. Scoop out 1 1/2 cups of batter and add to a second mixing bowl. Whisk in the cocoa powder and milk to that second bowl of batter.

Fold in the chocolate chips to the chocolate batter. I only added chocolate chips to the chocolate batter, but you can also add to the plain batter if you like.

I use a cookie scoop to do this, but any spoon or scoop works fine! Alternate scooping the batter into your prepared loaf pan. There is no “right” way to do this! You can add a layer of plain to the bottom, add the chocolate on top and alternate, or add smaller bits of each and just keep layering until you finish both batters. Smooth out the top and sprinkle on some chocolate chips on top. Also delicious with a cinnamon streusel on top. You can find the recipe for that in my gluten free pumpkin muffins.

Bake for 65-70 minutes or until a toothpick comes out clean. If the top browns prematurely, just tent the top with foil. Let cool in the pan for about 20 minutes, then remove from the pan to finish cooling completely.

Slice and enjoy! I love a drizzle of honey on top, but delicious just as is! Try my gluten free pumpkin cupcakes next!

Key ingredients & swapped

Pumpkin. You need one cup of pure pumpkin pure for this recipe. Either canned or homemade is great, I always use canned! Same with in my gluten free pumpkin pie.

Butter & oil. I like using real butter because it adds a nice rich flavor, but you can use refined coconut oil or vegan butter instead. You need half butter and half oil which will balance the overall texture of the loaf.

Sugar. A mix of white and brown sugar add a really nice flavor and sweetness to this bread. You can swap for coconut sugar for a refined sugar free option, but keep in mind the color will be darker. I don’t recommend a liquid sweetener here.

Flour. I used the Bob’s Red Mill 1:1 Baking Flour which I recommend to keep the texture consistent. You can use a different brand, but be sure it has xanthan gum in the mix. Almond, coconut or oat flour will not work in this recipe.

Eggs. Three eggs will help bind all ingredients together and give this pumpkin loaf a nice fluffy texture. I don’t recommend any swaps here, a vegan alternative will yield a denser, mushier loaf.

How to store

Once prepared, this gluten free marble pumpkin loaf will keep in the fridge for 5 days or at room temperature for about 3 days.

I suggest keeping the lid slightly ajar on your container because it can get a little too moist if left completely sealed- just the nature of having more fresh ingredients like pumpkin. If you keep it in the fridge, you can enjoy it cold or warm it up in the microwave

Fall treats to try next!

• Sweet Potato Pie
• Gluten Free Apple Bread
• Apple Cider Cookies
• Pumpkin Cinnamon Rolls

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