Cinnamon Swirl Pumpkin Bread (Gluten-Free, Dairy-Free)
A cozy and delicious gluten-free pumpkin bread with a sweet cinnamon swirl that is simple to make and full of flavor.
Ingredients
For the batter
- 2 cups Gluten-free all purpose flour blend with xanthan gum if possible
- 1 cup Pumpkin puree plain, not pumpkin pie filling
- 2 large Eggs or flax eggs for egg-free option
- 1/2 cup Oil or melted coconut oil neutral oil keeps it moist
- 3/4 cup Brown sugar or coconut sugar brown sugar gives richer flavor
- 1 teaspoon Vanilla extract
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Pumpkin pie spice
- 1/2 teaspoon Salt
For the swirl
- 1 tablespoon Ground cinnamon
- 1/4 cup Granulated sugar
Instructions
Preparation and Mixing
- Preheat your oven to 350°F and line a loaf pan with parchment paper.
- In a big bowl, whisk together the pumpkin puree, eggs, sugar, oil, and vanilla until smooth and glossy.
- Add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir until no dry patches remain; the batter will be thick.
Creating the Swirl
- In a small bowl, mix the cinnamon and sugar.
- Pour half the batter into the loaf pan and spread it out.
- Sprinkle a thick layer of the cinnamon sugar mixture over the batter.
- Add the remaining batter on top and gently smooth it.
- Sprinkle the last bit of cinnamon sugar over the top and use a butter knife to gently swirl through the batter.
Baking
- Bake for about 50 to 60 minutes, checking around 50 minutes with a toothpick; it should come out mostly clean with a few moist crumbs.
- Let cool in the pan for 15 minutes, then lift it out and cool fully before slicing.
Notes
Use pumpkin puree, not pie filling. Do not overmix the batter as it may result in a gummy texture. Let it cool before slicing for best results. Enjoy with a warm slice for breakfast or a cozy snack.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 180mgFiber: 2gSugar: 10g
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