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 Cake, The 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.

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The Dreamiest Paleo Pumpkin Cinnamon Roll Bread

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4.9 from 15 reviews

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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.

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins

Yield: 8-10 slices 1x

Ingredients

Scale

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

  • Author: Rachel