Marshmallow swirled Pumpkin Bread

This Marshmallow Swirled Pumpkin Bread has a tender crumb with pumpkin pie spice flavors, ribbons of gooey, sweet marshmallow, and a drizzle of marshmallow on top.

The Cozy Fall Pumpkin Bread Upgrade You Didn’t Know You Needed

The marshmallow adds pockets of gooey, sweet creaminess that melt into the pumpkin bread as it bakes, creating a soft, tender crumb with a dense texture with bursts of sticky sweetness. On top, the drizzle caramelizes slightly, giving a light, toasty finish to this quick bread that contrasts perfectly with the moist, spiced loaf. The pumpkin spice gives it the perfect balance of fall flavor.

Ingredients

• 2 ½ cups gluten-free flour – I like Bob’s Red Mill 1:1
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice
• ½ tsp salt
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 eggs
• 1 tbsp butter
• 2–3 tbsp heavy cream or milk
• 1.5 cups mini marshmallows (you can also use melted marshmallow fluff like Jet Puff in place of making your own marshmallow sauce)
• Optional: Add chocolate chips to the batter or drizzle melted chocolate over the top of the marshmallows.
  

Instructions

1. Preheat oven to 350°F, grease and line a 9×5 loaf pan

Make the Batter

1. Add flour, sugar, baking soda, pumpkin pie spice, and baking soda to a large bowl and whisk together.
2. In a separate bowl, whisk pumpkin puree, oil, and eggs together until fully combined.
3. Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix.

Marshmallow Swirl

1. Melt butter in a small pan over low heat.
2. Stir in 3/4 cup of marshmallows and whisk until smooth and fully melted
3. Let cool 1–2 minutes so it thickens slightly but is still pourable.

Layer and Bake

1. Pour the mixture into the prepared pan
2. Using a spoon, drizzled the melted marshmallow over the batter.
3. Add the remaining pumpkin batter over top of the marshmallow
4. Use a knife or skewer to gently swirl the melted marshmallow through the batter without mixing it completely.
5. Place in the preheated oven for 55–65 minutes or until a toothpick comes out clean in the center. If the browning is too fast, tent with foil for the last 10–15 minutes. Let cool for 15–20 minutes on a wire rack
6. Make the second batch of marshmallow drizzle by melting butter in a small saucepan. Then add 3/4 cup marshmallows, cream or milk, and salt, and stir together until smooth. Remove from heat and allow to cool for 2-3 minutes or until it slightly thickens, then drizzle over the top of the bread.

Why can’t I see the marshmallow swirl after the pumpkin bread bakes?

Even though the marshmallows “disappear” visually, they still change the texture of your bread in a few ways that make it super delicious:

Moisture & Softness

• As marshmallows melt, the gelatin and sugar blend into the dough, adding extra tenderness.
• This can make the crumb softer and a bit more moist, almost like a subtle syrup baked inside.

Sweet Pockets

• Even if you can’t see them, melted marshmallows leave behind slightly gooey or chewy pockets that taste sweeter than the surrounding bread.

Why is my pumpkin bread so dry?

• Over baking: Baking at too high a temperature or for too long can cause moisture to evaporate, leaving the bread dry and crumbly. Check for doneness with a toothpick; it should come out with a few moist crumbs attached.  
• Expired Leavening Agents: Baking powder and baking soda lose their potency over time. If they are expired, the bread may not rise properly and could be denser and drier. 
• Over mixing: Over mixing develops too much gluten, leading to a tough and dry texture. Mix just until the ingredients are combined. 

Storing this pumpkin quick bread recipe

Cut the loaf into individual slices and place them in a freezer-safe bag. Place slices facing down and a piece of parchment paper between each layer so they don’t stick together. You can also wrap the entire loaf in plastic wrap and store it at room temperature for up to 3 days or in the fridge. Keeping in an airtight container will cause it to get soggy.