Pumpkin pie not your thing? Struggling to find a gluten-free alternative to your favorite Thanksgiving dessert? Well I have got the perfect treat for you!

This cinnamon sugar pumpkin loaf is super moist (I hate that word, but it’s honestly the best way to describe it) with a crunchy, cinnamon sugar topping! Anyone had Starbuck’s coffee cake? This is similar, but lower sugar and fat and PUMPKIN-FLAVORED.

It’s also healthy enough to be considered breakfast, which is always an added bonus.

Cinnamon Sugar Pumpkin Loaf

You’ll need:

1 can 100% pumpkin
2 cups gluten-free oats
2 eggs
1/2 cup pure maple syrup, 1 tbsp. maple syrup (separated)
1/2 cup vanilla almond milk (regular milk works fine, too!)
1 tbsp. vanilla extract
1 tsp. cinnamon, 1/4 cup cinnamon (separated)
1 tsp. nutmeg
1 tsp. ginger
1 tsp. baking soda
1 tsp. baking powder
1/2 cup dark brown sugar
2 tbsp. coconut oil

Step One:

Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.

Step Two:

Combine pumpkin, oats, eggs, 1/2 cup maple syrup, 1/2 cup almond milk, vanilla, 1 tsp. cinnamon, nutmeg, ginger, baking soda, and baking powder in a food processor or blender and mix until well incorporated, then pour into loaf pan.

Step Three:

Put brown sugar, 1 tbsp. maple syrup, and 1/4 cup cinnamon , and coconut oil in a mixing bowl. Microwave until liquid consistency, ~1 minute.

Step Four:

Spoon cinnamon brown sugar mixture on top of the wet mix in the loaf pan, making swirl like motions.

Step Five:

Bake for ~45-60 minutes, sticking a toothpick in to ensure it is cooked through!