Gluten Free Pumpkin Cinnamon Swirl Quick Bread
Tender pumpkin quick bread with optional cinnamon swirl made from a gluten-free muffin mix base. Features a crumbly streusel topping and drizzled vanilla icing. The marbling technique creates distinct swirls throughout. Naturally moist from pumpkin puree and almond milk, with warm spice notes.
Ingredients
- 1 Vivian's Live Again Whole Grain Muffin Mix
- 1 teaspoon ground cinnamon
- ¾ cup pumpkin puree
- 1 ¼ cup milk of choice
- 2 teaspoon vanilla extract
- ¼ cup oil
- 1 egg
- ½ cup sugar
- 2 teaspoon ground cinnamon(optional)
- ½ cup Tree Street Whole Grains gluten free flour(optional)
- ¼ cup sugar(optional)
- 1 teaspoon cinnamon(optional)
- ¼ cup palm shortening(optional)dairy butter1:1adds dairy
- ½ cup powdered sugar(optional)
- 1 teaspoon vanilla extract(optional)
- 1 teaspoon milk of choice(optional)
Instructions
- 1
Preheat oven to 375F. Lightly grease a 9x4 inch loaf pan or line with parchment paper.
- 2
Whisk together muffin mix and cinnamon in a mixing bowl.
- 3
Create a well in the center of dry ingredients. Add wet ingredients to the well, whisk wet ingredients together, then whisk all ingredients together.
- 4
For cinnamon swirl: Pour one-third of batter into pan, sprinkle with half the cinnamon sugar leaving a half-inch border. Spoon and gently spread another third of batter, sprinkle remaining cinnamon sugar with half-inch border. Spoon remaining batter and spread smooth.
- 5
Using a butter knife, chopstick, or straw, gently marble the batter by holding perpendicular to the pan and pulling through in a zig-zag lengthwise, then widthwise. Gently smooth the top.
- 6
Without swirl: Pour batter into pan and smooth top.
- 7
Top with streusel if desired.
- 8
Bake for 60 to 70 minutes, or until a toothpick inserted near center comes out clean.
- 9
Cool completely. Ice if desired, then slice to serve.
- 10
For cinnamon sugar: Mix cinnamon and sugar.
- 11
For streusel: Whisk together flour, sugar, and cinnamon. Add shortening and cut into flour using a fork, knives, pastry cutter, or fingertips until it resembles coarse bread crumbs.
- 12
For icing: Whisk together powdered sugar, vanilla, and milk until smooth. Add additional milk for desired consistency. Heat in microwave for 15 to 30 seconds until just starting to bubble and thin enough to drizzle, or skip heating and let icing set gradually. Drizzle onto cooled bread immediately.
Tips
Use pumpkin puree, not pie filling, which contains added spices and sugar.
Marble gently to avoid over-mixing the batter.
Test doneness with a toothpick near the center, not at edges where it may hit streusel.
Icing can be applied to cooled bread or skipped entirely.
Good to Know
Wrapped tightly at room temperature for up to 2 days, or refrigerated up to 5 days.
Prepare streusel mixture up to 1 day ahead. Prepare icing glaze up to 2 hours before serving.
Slice and serve at room temperature. Icing sets best if bread is completely cooled before drizzling.
Common Mistakes
Use pumpkin puree instead of pie filling to avoid overly sweet bread with muddled spice notes.
Do not over-marble the batter to avoid breaking down the gluten-free structure and creating a dense crumb.
Leave a half-inch border when sprinkling cinnamon sugar to prevent it from spreading to the pan sides during baking.
Heat icing only until it just starts to bubble; overheating will make it too thin to coat properly.