This Pumpkin Bread with a cinnamon swirl is tender and moist and packed with cozy warm spices, perfectly sweet without any refined sugar, grains or dairy. Made with almond flour, real pumpkin purée, and a ribbon of cinnamon sugar tucked through the center, it’s a healthy treat that you’ll want to bake year round.
You’ll never convince me that I have enough pumpkin recipes!
That’s not a thing, okay? We love pumpkin over here, and if you’ve found yourself here too I promise this recipe will not let you down!
This one is recipe that kicks off fall in my kitchen. It’s cozy, fragrant, and just sweet enough. The best part is that it’s made with nourishing, paleo-friendly ingredients.
No grains and no refined sugar, just real pumpkin, warm spices, and a dreamy cinnamon swirl that melts right into the batter!
Let’s get into the details so you can make it ASAP! 🎃
What You Need To Make This Pumpkin Bread with Cinnamon Swirl
Whole, real food ingredients are all you’ll need to make this bread. If you’re familiar with paleo baking, I’m sure you’ll have many of these ingredients stocked and ready to go!
Here’s everything you’ll need to prepare this pumpkin bread:
Cinnamon Swirl:
- maple sugar
- ground cinnamon
Bread Batter:
- blanched almond flour
- arrowroot flour
- ground cinnamon
- pumpkin pie spice
- baking soda
- sea salt
- large eggs
- organic pumpkin puree
- butter, ghee, or coconut oil
- maple sugar or coconut sugar
- pure vanilla extract
How To Make This Pumpkin Bread with Cinnamon Swirl
Preheat your oven to 350°F and line a medium loaf pan with parchment paper (8.5 x 4.5”).
Combine with cinnamon swirl ingredients in a small bowl and set aside. In a large bowl, combine the almond flour, arrowroot, cinnamon, pumpkin pie spice, baking soda and salt.
In a separate large bowl, whisk together the eggs, pumpkin, butter, maple sugar and vanilla until smooth. Stir the dry ingredients into the wet until no flour spots show.
Spoon half of the batter into the prepared loaf pan, the sprinkle 3/4 of the cinnamon swirl mixture onto the batter, making a thick layer.
Add the remaining batter on top, then the remaining cinnamon mixture.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted near the center of the loaf comes out with a few crumbs or clean.
Continued:
Remove to a wire rack to cool for 20 minutes, then use the parchment paper overhang to remove the loaf from the pan and continue to fully cool.
Once mostly cooled (it can be slightly warm still) you can slice and serve the bread.
Store leftover bread loosely covered at room temperature for a day, then cover and keep in the refrigerator for up to 4 more days.
You can gently warm individual slices of bread in the toaster oven or microwave if desired.
I hope you enjoy!
Pumpkin Bread with Cinnamon Swirl {Gluten Free, Paleo}
Pumpkin Bread with Cinnamon Swirl {Gluten Free, Paleo}
Ingredients
Cinnamon Swirl:
- 1/2 cup maple sugar
- 1 tablespoon ground cinnamon
Bread Batter:
- 2 cups blanched almond flour
- 1/2 cup arrowroot flour
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large eggs at room temperature
- 1 cup organic pumpkin puree
- 3 tablespoons grass fed butter or ghee, or coconut oil, melted
- 3/4 cup maple sugar or coconut sugar
- 1 teaspoons pure vanilla extract
Instructions
-
Preheat your oven to 350°F and line a medium loaf pan with parchment paper (8.5 x 4.5”).
-
Combine with cinnamon swirl ingredients in a small bowl and set aside. In a large bowl, combine the almond flour, arrowroot, cinnamon, pumpkin pie spice, baking soda and salt.
-
In a separate large bowl, whisk together the eggs, pumpkin, butter, maple sugar and vanilla until smooth. Stir the dry ingredients into the wet until no flour spots show.
-
Spoon half of the batter into the prepared loaf pan, the sprinkle 3/4 of the cinnamon swirl mixture onto the batter, making a thick layer. Add the remaining batter on top, then the remaining cinnamon mixture. Gently swirl the cinnamon mixture into the batter, then smooth the top.
-
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted near the center of the loaf comes out with a few crumbs or clean.
-
Remove to a wire rack to cool for 20 minutes, then use the parchment paper overhang to remove the loaf from the pan and continue to fully cool. Once mostly cooled (it can be slightly warm still) you can slice and serve the bread.
-
Store leftover bread loosely covered at room temperature for a day, then cover and keep in the refrigerator for up to 4 more days. You can gently warm individual slices of bread in the toaster oven or microwave if desired.
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We made this and it was a delight! So so yummy. It came out exactly as expected. Very moist and so pumpkiny. We have made dozens of recipes by Michele and every one is delicious – this was no exception!
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This looks absolutely incredible especially the cinnamon swirl! I love having a healthy, warm baked treat like this in the fall. It’s almost the perfect contrast to a cold dessert. This makes me want to bake a loaf and serve it with a scoop of vanilla ice cream. I wonder if they’d have something like this as a mix-in option on the Cold Stone menu during the holidays? I’ll have to check! Great job making this paleo-friendly!
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The cinnamon swirl must add a delightful touch! Do you have any tips for achieving that perfect moist texture when baking with almond flour?
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