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
- 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
Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
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.
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.
Spoon cinnamon brown sugar mixture on top of the wet mix in the loaf pan, making swirl like motions.
Bake for ~45-60 minutes, sticking a toothpick in to ensure it is cooked through!
*Gluten-Free* *Dairy-Free* *Vegetarian*