These gluten free pumpkin & matcha marble pound cake is so delicious! Plus it is quick and easy to make!

Gluten Free Pumpkin & Matcha Marble Pound Cake

Adopted from Eat with Clarity

Wet Ingredients

• 1/4 cup pumpkin puree
• 1/2 cup melted butter
• 1 ¼ cup granulated sugar
• 3 eggs (room temperature)
• 2 teaspoon vanilla extract

Dry Ingredients

• 2 cups gluten free 1:1 all-purpose flour
• 1 cup almond flour
• 1 ¼ teaspoon baking powder
• ½ teaspoon salt
• 5g matcha powder sifted from Tezumi Tea (Use 10% off discount code “SUGARTREATSBYCK” on your order)
• 5g pumpkin pie spice powder

Vanilla Glaze

• 1/2 cup vanilla flavor powdered sugar from Whipzi (use “CK20” promo code for your purchase)
• 1/4 cup heavy cream

Steps

1. Preheat the oven to 350°F. Line a 9×5 or 8 1/2 x 4 1/2 loaf pan with parchment paper. Set aside.
2. In a large mixing bowl, whisk together wet ingredients until smooth.
3. In another bowl, add the dry ingredients (except matcha powder and pumpkin spice powder) and mix well
4. Add the dry ingredients to the wet mixture until incorporated.
5. Scoop half of the batter into another bowl.
6. Add matcha powder in one bowl and mix well; and add pumpkin pie spice powder into another bowl. Then mix well.
7. What I did here is take 1 tablespoon of each kind of batter at a time and alternate them in the pan until each is gone.
8. When ready, put it into the oven and bake for 50-65 minutes. If you notice the top browning too much before the center is done baking, tent the top with aluminum foil. (Mine was burnt a bit on top here)
9. Remove from the oven and let cool in the pan for 10 minutes, then lift out by the parchment paper onto a cooling rack and cool completely.
10. Make the glaze if you prefer. Add the heavy cream into the powdered sugar and mix well.
11. Drizzle the glaze over the loaf. Enjoy!
12. Store in an air-tight container in room temperature for up to 3 days, and refrigerate up to 5 days.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.