Gluten Free Pumpkin Swirl Bread

INGREDIENTS

For the pumpkin bread 2 cups (280 g) all purpose gluten free flour (I used Better Batter)

1 tsp

xanthan gum (omit if your blend already contains it)

1/4 cup

cornstarch

1 1/2 tsp

baking powder

3/4 tsp

kosher salt

1 1/2 tsp

pumpkin pie spice

3/4 cup

granulated sugar

6 tbsp

unsalted butter, at room temperature

eggs (100 g, weighed out of shell) at room temperature, beaten

2/3 cup

buttermilk, at room temperature

5 oz

pumpkin butter (store-bought or homemade), at room temperature

For the swirl 2 tablespoons (28 g) unsalted butter, melted

1/3 cup

packed light brown sugar

1 1/2 tsp

pumpkin pie spice