Pumpkin Cinnamon Swirl Bread

Pumpkin Cinnamon Swirl Bread

It's actually SO easy to make our favorite desserts gut and hormone friendly! This recipe is sweetened with banana, maple syrup, and a little coconut sugar. The perfect way to have your cake and eat it to without sacrificing your health or joy. 

 

Ingredients:

Makes 1 loaf

  • 2 c gf oats or oat flour
  • 1 c pumpkin purée
  • 1/4 c neutral oil
  • 1/4 c milk of choice
  • 1 banana
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 c maple syrup
  • 1 tbsp + 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground clove
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 c coconut sugar

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Mash banana and mix with pumpkin purée, oil, milk, and maple syrup. Then, add the eggs and vanilla extract.
  3. Blend the oats if needed and combine with baking soda, baking powder, salt, 2 tsp cinnamon, nutmeg, clove, and ginger. Then, combine with the wet ingredients.
  4. Mix the coconut sugar with the remaining 1 tbsp cinnamon. 
  5. Line a loaf pan with parchment paper and add 1/3 of the batter on the bottom, spreading evenly. Spread the coconut sugar on top, then follow that with another 1/3 of the batter. Use a knife to swirl everything. Repeat with the remaining cinnamon sugar and batter. 
  6. Bake for 35-45 minutes. 

 

Picture a warm slice of this bread with a hot cup of coffee... Mmhm. Soaking up the last bit of pumpkin season while I still can. Enjoy this dessert anytime, but especially if you're in your luteal phase. Enjoy!! 🫶

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