|This pumpkin cinnamon swirl bread tastes like autumn and is delicious, moist and nutritious too! Quick breads are easy to make and this one is grain free, gluten free and paleo, with the most delicious flavor. The pumpkin and maple syrup gives it an incredibly moist texture that is absolutely perfect.|
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2 1/2 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 large eggs
1/2 cup maple syrup
3/4 cup canned pumpkin
1/4 cup coconut sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Preheat oven to 350° and line a 8×4.5 loaf pan with parchment paper. Set aside.
Make the cinnamon swirl. In a small bowl combine the coconut sugar and pumpkin spice and mix well. Set aside.
In a medium bowl, combine the almond flour, coconut flour, salt, cinnamon and baking soda. Stir to combine. Add in the eggs, maple syrup, and pumpkin and mix until no dry spots remain.
Pour half of the mixture into the prepared pan. Sprinkle about 2/3 of the cinnamon spice/sugar mixture on the dough. Cover with the remaining dough and top with the remaining sugar mixture.
Bake 40-45 min, until the center is set.
Let cool completely before storing in fridge.