Oh wow, this recipe is mighty fine. I’m a huge fan of loaves and breads, especially when they are super moist. I’ve made this Simple Cinnamon Swirl Pumpkin Loaf, inspired by What Molly Made, three times now. It is definitely a 5 star recipe that I highly recommend you try out if you are looking for a gluten free and dairy free loaf. I used MELT® plant-based vegan butter to make the recipe dairy free. I use coconut sugar in this recipe because it is less refined and lower glycemic than white sugar or brown sugar, however brown sugar can be used if this is what you prefer.
Simple Cinnamon Swirl Pumpkin Loaf (Dairy Free & Gluten Free)
- 1.5 cups pumpkin puree
- 1/2 cup 1 stick vegan butter, melted (I used the brand MELT®)
- 1 cup coconut sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1.75 cup Bob’s Red Mill® gluten free 1:1 baking flour
- 1.5 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Cinnamon Swirl Ingredients
- 2 tsp cinnamon
- 3 tbsp coconut sugar
Preheat the oven to 350°F. Grease a loaf pan with a small amount of vegan butter.
In a large bowl, whisk together the pumpkin puree, melted butter, coconut sugar, eggs, and vanilla. Add the gluten free flour, pumpkin pie spice baking soda, baking powder and salt. Mix until fully combined.
In a small bowl, mix together the cinnamon swirl ingredients.
Transfer half the pumpkin batter into the greased loaf pan. Sprinkle it with the cinnamon sugar, reserving 1 tablespoon for the top of the loaf. Spoon the remaining batter over the sugar. Swirl the cinnamon sugar into the loaf by running a knife down the center of the loaf 1-2 times. Sprinkle the remaining cinnamon sugar over top of the batter.
Bake for 70 minutes. The top should be slightly brown and crunchy.
Remove from the oven and allow it to cool for 10 minutes before removing from pan. Cool on a wire rack.
Allow the loaf to fully cool before trying to slice. Serve warm with vegan butter or slice and freeze for later use.