HERE FOR THE GOOD STUFF? THESE DISCOUNT CODES ARE FOR YOU

The Dreamiest Paleo Pumpkin Cinnamon Roll Bread

September 24, 2020

The Dreamiest Paleo Pumpkin Cinnamon Roll Bread made with all gluten-free and dairy-free ingredients. The ultimate cinnamon spiced fall bread recipe made with all healthier ingredients and super easy to make.

The Dreamiest Paleo Pumpkin Cinnamon Roll Bread made with all gluten-free and dairy-free ingredients. The ultimate cinnamon spiced fall bread recipe made with all healthier ingredients and super easy to make.

Welcome to the best flipping pumpkin bread recipe you will ever eat.

I am literally giddy over how this turned out. You guys know how much I love all things cinnamon and cinnamon roll. Hello Gluten-free “Cinnabon” Cinnamon Roll CakeThe Best Paleo Cinnamon Roll Muffins + Vegan Cinnamon Roll Banana Bread (gluten-free + nut-free).

And now we have a new addition to the family. This recipe is the best way to combine all things pumpkin spice and cinnamon roll and swirls and all of the things into one loaf.

I love that it isn’t overly sweet either so it is a great breakfast bread too. Or you can enjoy for snack and/or dessert. OMG – or we can turn this into french toast or something after a few days. I so need to try that soon for sure.

The Dreamiest Paleo Pumpkin Cinnamon Roll Bread made with all gluten-free and dairy-free ingredients. The ultimate cinnamon spiced fall bread recipe made with all healthier ingredients and super easy to make.

What ingredients you’ll need to make this paleo pumpkin cinnamon roll bread:

  • Eggs – I haven’t tested flax eggs yet but they may work!
  • Maple syrup or honey –  either works in this recipe.
  • Pumpkin puree – I look for canned organic from the store. Some sneak in extra sugars and it is such a waste.
  • Almond flour – I haven’t tested another flour here but this blog post on almond flour may be helpful.
  • Coconut flour – same here. I haven’t tested another flour here.
  • Cinnamon + pumpkin spice
  • Coconut sugar – the perfect sugar for the cinnamon swirl!

How to make the best healthy pumpkin cinnamon swirl bread:

  1. Preheat oven to 350 degrees and grease a bread dish with oil/line with parchment paper
  2. Whisk together eggs, maple syrup, pumpkin until smooth
  3. Mix in flours, baking powder, cinnamon and pumpkin spice until smooth
  4. Mix the cinnamon swirl ingredients in small bowl
  5. Add 1/2 batter to bread dish then sprinkle 2/3 cinnamon swirl mixture on top then other half of batter and rest of cinnamon swirl
  6. Bake in oven for 45-50 minutes or until edges are golden
  7. I drizzled melted coconut butter on mine

A few of my other favorite healthy pumpkin recipes:

The Fudgiest Paleo Pumpkin Chocolate Cookies

Paleo Pumpkin Mini Muffins (gluten-free + kid-friendly!)

Peanut Butter Cup Pumpkin Rice Crispy Treats (no marshmallows)

The Easiest Almond Flour Pumpkin Bread (vegan + paleo)

The Dreamiest Paleo Pumpkin Cinnamon Roll Bread made with all gluten-free and dairy-free ingredients. The ultimate cinnamon spiced fall bread recipe made with all healthier ingredients and super easy to make.

Print

The Dreamiest Paleo Pumpkin Cinnamon Roll Bread

The Dreamiest Paleo Pumpkin Cinnamon Roll Bread made with all gluten-free and dairy-free ingredients. The ultimate cinnamon spiced fall bread recipe made with all healthier ingredients and super easy to make.

The Dreamiest Paleo Pumpkin Cinnamon Roll Bread made with all gluten-free and dairy-free ingredients. The ultimate cinnamon spiced fall bread recipe made with all healthier ingredients and super easy to make.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 8-10 slices 1x
Scale

Ingredients

Pumpkin bread:

Cinnamon swirl:

  • 1/4 cup coconut sugar
  • 2 teaspoon pumpkin spice
  • 2 tablespoons maple syrup or honey

Instructions

  1. Preheat oven to 350 degrees and grease a bread dish with oil/line with parchment paper
  2. Whisk together eggs, maple syrup, pumpkin until smooth
  3. Mix in flours, baking powder, cinnamon and pumpkin spice until smooth
  4. Mix the cinnamon swirl ingredients in small bowl
  5. Add 1/2 batter to bread dish then sprinkle 2/3 cinnamon swirl mixture on top then other half of batter and rest of cinnamon swirl
  6. Bake in oven for 45-50 minutes or until edges are golden
  7. I drizzled melted coconut butter on mine

Notes

*I haven’t tested subs

**Store leftovers in airtight container for 5 days or freezer for long

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

21 Responses

  1. This sounds fabulous, and I can’t wait to try it! Can you please clarify what size bread pan you used? Also, did you drizzle melted coconut butter over the entire loaf upon removing it from the oven? I wasn’t sure if the intended purpose was to cause the swirl mixture to adhere to the bread better, or to enhance the flavor of each slice (in lieu of buttering the bread slices before eating them).

  2. Just made these and YUM!!! SO easy to whip together and only needed 2 bowls. I don’t like pumpkin … and I think this bread is delicious. For me its more spice/cinnamon-y than strong pumpkin flavors and I love that. Ate a slice while it was still hot from the oven and it was so good – the cinnamon top and middle make it amazing. Would recommend! Thanks for the recipe!

  3. I can’t even describe how yummy this is!! My roommate and I are obsessed, we just made it for the third time! I had to order her cookbook because every recipe I make of hers is so good 🙂

  4. I love all of your recipes so of course I gave this one a try.I am not sure if I did something wrong but I followed the recipe to a tee and the cinnamon swirl came out very thick. It was not the consistency that you can “sprinkle on” so it did not fully cover both layers. I had to use a spatula to spread it out because it was the consistency of the batter. Do you have any suggestions?!

  5. I’m not paleo or GF, but this came out great with a few subs based on what i had on hand: used 1/4 cup applesauce for 1/4 cup pumpkin (I ran out of pumpkin), used whole wheat flour instead of coconut flour, and turbinado sugar instead of coconut sugar. So yummy! Baked ~50 mins.

  6. This is amazing! I think it could have cooked 3-5 mins longer in my oven, BUT the flavor is the perfect spice/cinnamon/pumpkin flavor and it is super easy to make. If you are looking for a paleo loaf to make for the season, MAKE IT!

  7. I followed the recipe exactly and the batter was very thick, I couldn’t get the middle cooked. I had to cut it and then bake each piece. Any suggestions? Thanks

  8. My fiance and I LOVE your recipes. This one is SO GOOD and perfect for fall. We are on day 3 of it and I think it gets better with age. Still delicious. Thank you!

  9. So good!!! This is the perfect, healthy fall treat. Reminds me of a healthier pumpkin version of the Starbucks cinnamon coffee cake but 100x better.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Click to edit CSS
Click to edit CSS
rachLmansfield

rachLmansfield