Go Back

Pumpkin Bread with Cinnamon Swirl

A moist and flavorful pumpkin bread with a delightful cinnamon swirl, perfect for breakfast, snacks, or dessert during the fall season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bread
  • 2 cups blanched almond flour
  • 1/2 cup arrowroot flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 cup maple sugar Adds natural sweetness
  • 1/2 cup grass fed butter or ghee, or coconut oil Melted
  • 2 large eggs At room temperature
  • 1 cup organic pumpkin puree Fresh or canned
  • 1 tsp pure vanilla extract
For the Cinnamon Swirl
  • 1 tbsp ground cinnamon
  • 1/4 cup maple sugar Mixed with cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a medium loaf pan (8.5 x 4.5 inches) with parchment paper.
  2. In a small bowl, mix together the cinnamon and a portion of the maple sugar for the swirl, and set aside.
  3. In a large bowl, combine almond flour, arrowroot flour, baking soda, sea salt, pumpkin pie spice, and ground cinnamon.
Cooking
  1. In another large bowl, whisk the eggs, pumpkin puree, melted butter (or oil), maple sugar, and vanilla extract until smooth.
  2. Gradually stir the dry ingredients into the wet mixture until no flour spots are visible.
  3. Pour half of the batter into the prepared loaf pan, then sprinkle 3/4 of the cinnamon mixture on top.
  4. Add the remaining batter, followed by the rest of the cinnamon mixture.
  5. Gently swirl the cinnamon mixture into the batter using a knife or skewer.
  6. Bake in the oven for 50-60 minutes or until a toothpick comes out with a few crumbs or is clean.
Serving
  1. Allow the bread to cool for 20 minutes before removing it from the pan to cool completely. Slice and serve.

Notes

Store leftovers loosely covered at room temperature for one day and refrigerate for up to four days.