Cinnamon Sugar Pumpkin Bread

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! 👇

Cinnamon Sugar Pumpkin Bread

Cinnamon Sugar Pumpkin Bread


  • 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


  1. Preheat the oven to 350°F and line a loaf pan with parchment paper.
  2. In a large bowl, whisk together pumpkin purée, eggs, melted butter, maple syrup, and vanilla extract until smooth.
  3. Add oat flour, almond flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix until just combined.
  4. In a small bowl, combine sugar and cinnamon.
  5. 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.
  6. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool for 15 minutes.
  7. 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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