Grain-Free Cinnamon Swirl Pumpkin Bread
This Grain-Free Cinnamon Swirl Pumpkin Bread from The Whole Smiths is just what you need to complete your fall. Warm, spicy, and pumpkin-y! It's paleo, gluten-free and refined sugar-free.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 6 servings
- 2/3 cup canned pumpkin puree
- 3 eggs whisked
- 1/4 c. maple syrup
- 1 tablespoon unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 2 teaspoons melted butter
- 1 tablespoon coconut sugar
Preheat oven to 350*. Lightly grease a loaf pan.
Add the pumpkin, eggs, almond milk, maple syrup, vanilla extract, and lemon juice to a large bowl and stir to combine well.
Add the almond flour, coconut flour, baking soda, 1&1/2 teaspoons of the pumpkin pie spice and salt to the same bowl and use a hand mixer to combine well so that the matter is smooth.
Combine the melted butter, coconut sugar and remaining pumpkin pie spice together in a small bowl.
Pour one half of the batter into the loaf pan and drizzle one half of the melted cinnamon butter mixer top. Use a small knife to swirl the cinnamon butter into the batter. Pour the remaining batter over top and drizzle the remaining cinnamon butter over top and swirl again with a small knife.
Bake the pumpkin bread for 40-50 minutes until a toothpick comes out clean when inserted into the center.