Description
A delightful loaf featuring a luscious pumpkin base swirled with a rich cinnamon mixture, perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- For the Cinnamon Swirl: 2 tbsp brown sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 loaf pan.
- In a large bowl, combine the almond flour, coconut flour, sugar, baking soda, salt, cinnamon, and nutmeg. Whisk until fully incorporated.
- Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the dry mixture. Stir until the batter is smooth and well combined.
- In a small bowl, mix the brown sugar and cinnamon together for the swirl.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon swirl mixture over the batter. Pour the remaining batter on top and finish with the rest of the swirl mixture. Use a knife to gently swirl through the batter to create a marbled effect.
- Place in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the bread is golden brown.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For a dairy-free option, use dairy-free yogurt in place of eggs. Pair with a hot cup of spiced chai or cream cheese frosting.
- Prep Time: 15
- Cook Time: 60
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg