PUMPKIN CINNAMON ROLL BREAD

Paleo & Gluten Free

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This Paleo Pumpkin Cinnamon Roll Bread is so easy to make and tastes incredible! Tender cake with a sweet pumpkin spice swirl and drizzled with a thick glaze. Gluten free, dairy free, and naturally sweetened.

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STEPS

INGREDIENTS

5

15

RECIPE SNAPSHOT

PALEO NATURALLY SWEETENED DAIRY FREE GLUTEN FREE

1-2

– Preheat oven to 350° and line a 8x4.5 (or 9x5) pan with parchment paper. Set aside. – Make the cinnamon swirl. In a small bowl combine the coconut sugar and pumpkin spice  and mix well. Set aside.

3

– In a medium bowl, combine the almond flour, coconut flour, salt, cinnamon, pumpkin spice, and baking soda. Stir to combine. Add in the eggs, maple syrup, and pumpkin and mix until no dry spots remain. Pour half of the mixture into the prepared pan. Sprinkle about 2/3 of the pumpkin spice sugar mixture on the dough. Cover with the remaining dough and top with the remaining sugar mixture.

4

– Bake 40-45 min, until the center is set. While it's baking, make the drizzle. Combine the coconut butter, maple syrup, vanilla, and almond milk together until smooth. Drizzle the glaze over the bread.

5

– Store bread in the fridge after 24 hours.

ENJOY!

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ABOUT US

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