Let the pumpkin mayhem begin on MV.
I admit, I created this recipe purely because of a selfish craving I was having for something sticky sweet and pumpkiny. I was going to try and pass it off as a treat my kids would enjoy for breakfast, but I became pretty possessive over it once it came out of the oven. The kids still got some, but I ended up having more than my fair share. :\
I’m not usually one to fall head over heels for a simple quick loaf, but the spicy cinnamon trail that runs through this sweet pumpkin bread is enough to make my heart sing a different tune.
It’s even more delectable with a slather of your favorite vegan cream cheese on top!
Cinnamon Swirl Pumpkin Bread ~ Vegan & Gluten Free
- 1/2 cup vegan margarine
- 1 1/2 cups organic granulated sugar
- 2 tbsp flaxseed mixed with 4 tbsp water
- 1 cup canned pumpkin puree
- 3/4 cup sorghum flour
- 1/3 cup buckwheat flour
- 1/3 cup potato starch
- 1/4 cup mochiko (sweet white rice flour)
- 1 tsp xanthan gum
- 1/2 tbsp baking powder
- 3/4 tsp baking soda
- dash sea salt
- 2 tsp cinnamon
- 3 tbsp organic granulated sugar
- dash nutmeg
Preheat oven to 350 °F. Lightly grease and (sorghum) flour a standard sized glass loaf pan.
In large mixing bowl, cream margarine with sugar and then incorporate pumpkin. Stir in prepared flaxseed meal.
In separate smaller bowl, mix together the sorghum flour, buckwheat flour, potato starch, mochiko, xanthan gum, baking powder, baking soda and sea salt.
Gently incorporate flour mixture into pumpkin mixture and then mix well until a thick batter forms. Spread half the batter onto the bottom of the pan.
In very small bowl, combine cinnamon, 3 tbsp sugar and dash of nutmeg.
Sprinkle cinnamon sugar mixture on top of first layer of batter. Gently cover with remaining batter and then use a butter-knife to carefully draw swirls into the batter.
Bake in preheated oven for 70-75 minutes, or until knife inserted into center comes out clean.