@eatwithclarity: Gluten free marble pumpkin loaf! The ultimate Fall weekend baking activity. Here’s what you need: WET 1 cup pumpkin puree 3 eggs ⅔ cup white sugar ⅔ cup brown sugar ¼ cup butter melted ¼ cup vegetable oil 2 teaspoons vanilla extract DRY 1 ½ cups gluten free all purpose 1:1 baking flour 3 teaspoons cinnamon 1 teaspoon ginger ½ teaspoon nutmeg ¼ teaspoon cloves 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt FOR MARBLING ¼ cup cocoa powder 2 tablespoons milk ⅓ cup chocolate chips How to make it: 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! #pumpkinbread #glutenfree

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Saturday 24 October 2026 18:53:03 GMT