Pumpkin Bread with Cinnamon Swirl {Gluten Free, Paleo}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist pumpkin cake made with almond flour, sweetened with coconut sugar, and swirled with cinnamon. Warm spiced, naturally sweet, and free of refined grains and dairy. A cozy treat that works year-round.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup maple sugar
- 1 tablespoon ground cinnamon
- 2 cups blanched almond flour
- 1/2 cup arrowroot flour
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large eggs (at room temperature)
- 1 cup organic pumpkin puree
- 3 tablespoons grass fed butter (or ghee, or coconut oil, melted)
- 3/4 cup maple sugar or coconut sugar
- 1 teaspoons pure vanilla extract
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 124mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 65mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 124MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.