Gluten and Dairy Free Cinnamon Swirl Pumpkin Bread

pumpkin bread

serves / makes 8
70 prep time
70 mins cooking time


For the pumpkin bread:

  • 110g caster sugar
  • 110g dairy free spread
  • 2 eggs
  • 450g pumpkin puree
  • 125g gluten free self-raising flour
  • 75g ground rice or ground almonds
  • 1 teaspoon baking powder

For the cinnamon swirl:

  • 40g caster sugar
  • 2 heaped teaspoons group cinnamon


  1. Preheat the oven to 180 oC
  2. Grease and line a loaf tin
  3. Cream the dairy free spread and sugar together until light and fluffy
  4. Add the eggs, beating well between each addition
  5. Stir in the pumpkin puree
  6. Add in the dry ingredients and mix well
  7. Stir together the cinnamon and sugar to make the cinnamon swirl
  8. Pour half the cake mix into the loaf tin, sprinkle the cinnamon mix evenly over the cake batter then top with the remaining cake batter
  9. Bake in the oven for 60 minutes
  10. Remove from the oven and allow to cool before slicing