Gluten Free Pumpkin Cinnamon Swirl Bread with cinnamon streusel topping is surprisingly easy to make. Wow your family at brunch! (dairy free option)
This post was written in partnership with and sponsored by Vivian’s Live Again. As always, all opinions are my own. Thanks for supporting the companies that support Flippin’ Delicious ™.
Ever since I saw a cinnamon swirl quick bread recipe I have been dying to make a gluten free (and now dairy free version.)
(Be sure to check out the yeast-raised gluten free cinnamon bread I made, also using Vivian’s Live Again’s muffin mix.)
With it being the season of #pumpkineverything, and me whole-heartedly embracing it, I knew now was the time to make it happen!
I’m a busy person, just as you probably are. Whenever there is an easier way to get the same results I like to pick that option.
It gives me more time to
watch tv play with my kids and pretend to clean the house.
I definitely don’t stay on top of all of the things that I “should” do. It is an impossible goal! But I do my best.
So when Vivian’s Live Again sent me their Gluten Free Whole Grain Muffin Mix a little lightbulb went off in my brain and I knew exactly what I was going to do…
I used the Gluten Free Whole Grain Muffin Mix, adjusting the directions on the back of the box to add some pureed pumpkin, some pumpkin pie spices, and a dash of good vanilla.
Then I dressed it up (because I saved so much time using a mix for the batter 😉 ) with a cinnamon sugar swirl AND cinnamon streusel AND a vanilla icing drizzle.
(If you are an icing fan like me, you’ll probably also love my friend Chrystal’s gluten free cinnamon roll cake. It is so easy to make, perfect for brunch. Make it with my gluten free pumpkin cinnamon bread for double the cinnamon-swirled goodness!)
Each addition takes just a few minutes, but don’t feel obligated to do all 3! Pick your favorites. Swirl and icing. Streusel and swirl, or streusel and icing. Or just pick 1!
Just picking 1 or 2 would reduce the sugar in the bread too. You could also use coconut sugar for the streusel and cinnamon sugar swirl if you want.
I’m partial to the streusel. It gets everywhere but every sweet and buttery bite is worth it!
I used the same gluten free whole grain flour for the streusel that Vivian’s Live Again uses in the muffin mix, Tree Street Grains Flour, so there is a blend of 9 gluten free whole grains and no added starches.
Every bite is packed with whole grain nutrients so you feel good about feeding it to your family. It has no preservatives and is freshly stone ground so it is best to keep this flour cool for increased shelf life.
The next pumpkin-filled treat I want to try is this Gluten-Free Pumpkin Pie Cheesecake from Dishing Delish. Two of my favorite desserts combined into one! If you don't have a 9x4 loaf pan you can use a standard 9x5 loaf pan, but will probably need to decrease the bake time and will have a shorter, flatter rectangle slice instead of a square.
For the cinnamon swirl
For the cinnamon streusel
For the Icing
for the pumpkin bread batter
For the cinnamon swirl
for the streusel
for the icing
You can make your own Whole Grain Muffin Mix to use in this recipe, if you want. Simple whisk together:
2 cups of Tree Street Grain Flour
1/3 cup sugar
2 teaspoons of baking powder
3/4 teaspoons salt
Use as directed in the recipe above or make plain muffins by adding:
2 teaspoons vanilla
1 1/2 cup milk or substitute
1/4 cup oil
Bake at 400 degrees for 12-15 minutes or until a toothpick comes out clean.
Serving Size: 1
Amount Per Serving: Calories: 219 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 19mg Sodium: 67mg Carbohydrates: 28g Fiber: 1g Sugar: 17g Protein: 3g
If you don't have a 9x4 loaf pan you can use a standard 9x5 loaf pan, but will probably need to decrease the bake time and will have a shorter, flatter rectangle slice instead of a square.