Cinnamon Sugar Pumpkin Bread (gf/df/refined sugar-free) 😍 because pumpkin treats are a forever vibe 🎃
But hold up, this isn’t your typical pumpkin loaf – it’s gluten-free, dairy-free, and flaunts a seriously upgraded cinnamon sugar topping. Your fall and Thanksgiving baking agenda is practically begging for this one! 👇
- 1 cup pumpkin purée
- 2 eggs or flax eggs
- 5 tablespoons melted unsalted butter (or sub coconut oil)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour
- 3/4 cup almond flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Cinnamon Sugar:
- 1/4 cup granulated sugar substitute
- 1 tablespoon cinnamon
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl, whisk together pumpkin purée, eggs, melted butter, maple syrup, and vanilla extract until smooth.
- Add oat flour, almond flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix until just combined.
- In a small bowl, combine sugar and cinnamon.
- Pour the batter into the loaf pan. Top it with small spoonfuls of the cinnamon sugar mixture, reserving about 1 tablespoon. Use a toothpick to swirl the cinnamon sugar on top of the batter.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool for 15 minutes.
- Brush the top with melted butter and sprinkle with the remaining cinnamon sugar. Allow it to cool completely before slicing. Enjoy!
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