Vegan Pumpkin Swirl Quick Bread
Soft, moist, pumpkin bread with sweet cinnamon swirls throughout. This Pumpkin Cinnamon Swirl Quick Bread is made with whole wheat flour, real pumpkin, and sweetened only with coconut sugar.
Servings 10 slices
Ingredients
Bread:
- 2 cup white whole wheat, whole wheat or all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 1 ¼ cup non dairy milk
- 2 flax eggs See recipe notes for further instruction
- ½ cup cane sugar or coconut sugar
Cinnamon Swirl:
- ⅓ cup cane sugar or coconut sugar
- 3 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Lightly oil the inside of an 8 ½" x 4 ½" bread pan. Set aside.
- In a small bowl combine ingredients for cinnamon swirl. Set aside.
- In a large bowl combine flour, baking powder, baking soda, and salt.
- In another bowl combine pumpkin, milk, flax eggs, and coconut sugar.
- Pour pumpkin mixture into flour mixture and stir just to combine.
- Spoon a third of batter into bread pan and sprinkle half of cinnamon sugar mixture over just the center of batter.
- Spoon half of remaining batter over cinnamon covering completely. Sprinkle remaining cinnamon sugar over the center of batter. You can use a butter knife gently swirl through the layers or leave as is to have layers.
- Spoon remaining batter over the second cinnamon layer. Be sure to cover sugar layer completely so the sugar doesn't burn.
- Bake for 60 minutes or until toothpick inserted comes out clean. Allow to cool for 10 minutes before removing from pan to continuing cooling on wire rack.