Pumpkin Spice Swirl Bread {GF}

It may be one of the hottest days of the year today, thanks Indian Summer but I’m all ready for autumn with this deeply spiced and insanely tender Pumpkin Spice Swirl Quickbread. Sweet and spicy, this bread has a heap of Pumpkin Pie Spice within a pumpkin puree batter and for an even sweeter inclusion I created a pumpkin pie spice sugar swirl which runs throughout the loaf. It’s even Gluten-Free too.

Quickbreads are one of my favourite types to cakes as they are perfect for just about anything. Breakfast, snacks or a sweet addition alongside a cup of coffee. Next time your in line at Starbucks getting your PSL think again about buying a dry old piece of Pumpkin loaf to go with it, do yourself a favour and make this delicious Pumpkin Spice Swirl Quickbread, it’ll save you £’s and i can guarantee you it’ll be even more tasty.

Pumpkin Spice Swirl Bread {GF}

Course: Quickbread
Servings: 12 slices
Prep time: 15 min
Total time: 75 min

Ingredients

Cake

  • 113 grams Unsalted butter melted
  • 280 grams Doves Gluten Free self raising flour
  • 1 teaspoon Bicarbonate soda
  • 1/4 teaspoon Maldon sea salt
  • 1 tablespoon Pumpkin pie spice
  • 2 large Eggs
  • 300 grams Caster sugar
  • 1 can Libby's pumpkin puree

Swirl

  • 1 tablespoon Pumpkin pie spice
  • 50 grams Caster sugar

Instructions

  1. 1. Pre-heat the oven to 175C and line a 2lb loaf tin with a loaf liner or grease and line with parchment paper. Set aside.

    2. In a medium bowl whisk together the flour, bicarbonate soda, salt and pumpkin pie spice. Set aside.

    3. In another medium add the melted butter, eggs, caster sugar and pumpkin puree and fold everything together until thoroughly combined. Add the dry ingredients and mix until no flour mixture is visible.

    4. In a smaller dish mix the swirl ingredients together and set aside.

    5. Spoon a 1/3 of the batter into the loaf tin then sprinkle over half the sugar mix. Spread another 1/3 of the batter then sprinkle over the remaining sugar mix. Spoon over the remaining batter, smooth over the top and bake for 1hr - 1hr 15 minutes or until a cake tester inserted into the centre comes out clean. If the top browns too much tent with foil.


Notes

  • Adapted from Martha Stewarts Cakes
  • This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
  • Keep in a cool dry place away from direct sunlight.

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