Difficulty: Beginner Prep Time 10 min Cook Time 60 min Total Time 1 hr 10 mins
Servings: 8
Best Season: Fall


For the pumpkin bread:

For the cinnamon swirl:


  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
Keywords: gluten free baking ideas
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