Cinnamon Swirl Pumpkin Bread

Cinnamon Swirl Pumpkin Bread

Let the pumpkin mayhem begin.

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.

 

40 Responses to Cinnamon Swirl Pumpkin Bread

  1. Jackie Smith says:

    I wish I could eat my computer screen right now. That looks so comforting!

  2. Geanna says:

    Oh my gosh, I will be making this VERY soon. I can’t wait to try it – pumpkin and cinnamon? Check. Vegan and gluten-free? Check. Looks amazing? Check.

  3. Erin says:

    That swirl looks so good!

  4. Jojo says:

    That looks amazing. I love sweet breads & yours looks really moist & delicious.

  5. I have extra pumpkin puree leftover from the pumpkin waffles I made this weekend. I’d love use it on this! The cinnamon swirl makes it sound extra yummy. :)

  6. Laurel says:

    You do know you’re about my favorite person in the whole wide world, don’t you? I actually have everything to make this on hand, including the vegan butter from veganbaking.net which I’m trying out again. Plus, my nutritionist just told me yesterday to eat cookies or cupcakes or something a few times a day to keep my energy up. Are you kidding me? An excuse to bake? I’m all over it. The only thing that’s got me worried is that after I eat the whole loaf at the first sitting, I’ll be emulating a turtle, stranded on its back, incapable of movement. <3

    • kittee says:

      aw, you got me on the topsided turtle! don’t worry, i’m right there with ya, and i too have all of this on hand. maybe tomorrow!

      xo
      kittee

      • Laurel says:

        I don’t have a loaf pan so I’m making it in an 8 X 8 square and doubling the gooey stuff. I mean I have to in order to cover the area, right? Right? :-)

        • allyson says:

          How did I miss your first comment about the loaf pan. D: Anyways, any loaf pan would work, although the temps may vary if it’s glass or not. I think mine is a 9×5…
          Hope these turned out for you okay! Especially with all that extra needed filling! ;)

          • Laurel says:

            I made them in a square pan and I ate half of them! You know a bite when it came out, a square after 10 minutes, then 10 minutes later, then 2 pieces then all the edges that were left as I was forcing myself to put it away. Are you sure you’re not the Sugar Fairy? :-)

  7. Laurel says:

    I don’t own a glass loaf pan. Is that 7 1/2 X 4 or something?

  8. That looks so amazing!

  9. Baker says:

    I seriously LOVE your blog! I was in the mood for a pumpkin muffin today and thought of you and decided to modify one of your muffin recipes for pumpkin when I see this amazing loaf! I put it in a muffin pan and cooked them for 1/2 as long-delicious!

  10. Nicole says:

    I love the look of the cinnamon swirl! This is definitely on my to-bake list :)

  11. Isobelle says:

    This looks so good! I have been hoping to see a gluten-free version of pumpkin bread pop up soon. The cinnamon swirl is a welcomed bonus! It looks awesome.

  12. Anna says:

    I think it is totally the cinnamon swirl that makes this more delightful. I have had my fair share of pumpkin loaves and cakes but the pumpkin-cinnamon combo is a must try!

  13. Katrina says:

    This sounds lovely! Yum!

  14. This is a fabulous recipe! I love the way the house smells while it bakes. I’m new to vegan baking, so I appreciate how simple this is to make. Thanks for sharing!

  15. jessy says:

    so this is what you’re doing with some of the canned pumpkin you stocked up on. DELICIOUS!!! i’ve never made a swirly bread before – this means i shall start with yours. i mean, pumpkin + cimmamon + a schmear ‘o cream cheeze. i’m in! mmmmm!

  16. Jess says:

    Wow.. this looks SO good! :)

  17. [...] Dad’s Pumpkin Pull-Apart Rolls, Kathy’s Hubbard Pumpkin Pie, or Manifest Vegan’s Cinnamon Swirl Pumpkin Bread, just to name a few?) Seriously, you guys have put me in a pumpkin-craving mood. And even though [...]

  18. If I have all the ingredients except for the mochiko flour and the buckwheat flour, can I still make this? Is there something I can sub?

    • allyson says:

      you could try brown rice flour in place of the buckwheat, but the mochiko may be trickier to pull off, since it almost adds a gummy quality to the final product. Maybe tapioca starch in place of that?

      Good luck! <3

  19. Gena says:

    There is never such a thing as too much pumpkin.

  20. Julia says:

    Yum!!! This is a little intimidating for me because I don’t usually bake gluten-free, and that is a lot of different flour! But this looks so good I think I might have to try it, I’m sure I’ll love it :)

  21. jessy says:

    allyson!!!! made this late in the day today and just had my first slice…..wowzers! it’s absolutely everything i knew it would be. the texture…the flavor…mmmmmmm! the cinnamony swirl is my favorite part and you’re right – it’s heavenly with a little cream cheeze schmear on top. i cannot wait for dan to try it, too – he’s gonna freak out. it’s so amazing – thank you!!

  22. This looks and sounds fantastic!

  23. This looks incredible. I love this recipe and such a beautiful photo. I just found your blog and it’s wonderful!

  24. Kim says:

    This is seriously my favorite bread. I must have made it at least ten times last fall and winter (and let’s be honest, spring and summer). I also found it pretty adaptable to the flours that I had on hand. I was even able to use half oil/half applesauce and cut the sugar in half and it still came out delicious. I love it! And so does my non-vegan, gluten-eating fiance.

  25. Nikki says:

    This sounds soo amazing. Just curious, could this be made with normal flour if you weren’t going for gluten free? or cake flour? Thanks :)

    • allyson says:

      Hi Nikki,

      Thanks! Yes, I would think so since it’s a spin off my trusty pumpkin bread recipe from my pre-celiac days. Just replace the flours + xanthan gum called for with AP flour 1:1. :) Hope you enjoy!
      <3 allyson

  26. Taylor says:

    Just put this in the oven after eyeing it for a year! I am not GF so I subbed ww flour but kept the mochiko because I know the gooey-ness that it lends to baked goods! I know it will be amazing!

  27. Miss Jem says:

    Allyson–I just have to say thank you so much for the best pumpkin bread recipe in the entire world! Since discovering this recipe last fall I have made it many different times (including for vegan friends) and it’s always disappeared quickly.

    To other bakers: I have successfully reduced the sugar by 25%, subbed both grapeseed and olive oil for the margarine (I prefer it that way actually), and when out of buckwheat flour I have used millet, garbanzo, or garfava. I would also like to try teff and amaranth, but I haven’t yet. I am now in the process of making it refined sugar free. We’ll see how it goes.

    Thank you again!
    A Gluten Intolerant Fan!

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