Sugared & Stirred

dairy-free. still delicious.

Quick Bread

Cinnamon Swirl Pumpkin Bread (DF)

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It’s probably safe to say that if you’re here then you’re as into warm quick breads topped with butter (or, in my case, vegan butter) as I am. This perfectly spiced pumpkin bread is moist, extra sweet with a swirl of cinnamon sugar, and seriously delightful with a melty spread of butter. I’ve been snacking on it all week, and it does not disappoint!

I find quick breads like pumpkin loaves and muffins to be such an easy snack/dessert to whip up. This loaf is no different. The cinnamon swirl mixture is easy to get together, and then you’ll only need to layer it within the batter before baking. I topped my loaf with about half of the mixture (pre-bake), which yields a crunchy, sugary top to the bread. If that’s not your thing, feel free to mix all of the cinnamon swirl mixture into the batter!

Since this recipe calls for melted coconut oil, it’s important that all other ingredients be room temperature to prevent the oil from solidifying into little oil balls. You can warm your eggs up in a glass of warm water and simply pop your plant-based milk into the microwave for around 20 seconds. Oh, and if you’re looking for a recipe to use up your leftover pumpkin puree, check out my other pumpkin recipes!

Other pumpkin recipes you may like:

Pumpkin Chocolate Chip Cookies (DF)
Pumpkin Chai Spice Rice Krispie Treats (DF)
Pumpkin Coffee Chocolate Chip Muffins (DF + V option)

Some of the ingredients I love for this recipe:

Whole wheat pastry flour makes for the softest quick bread! I love using it in my loaves and muffins. For an extra fluffy loaf, you can use all WWPF and no AP flour.

Coconut oil brings moisture to this loaf. Feel free to use refined or unrefined.

Coconut sugar is my go-to low GI, unrefined sweetener. It’s a perfect 1:1 replacement for refined white sugar, and it tastes nothing like coconut!

Yield: 8 Thick Slices

Cinnamon Swirl Pumpkin Bread

Cinnamon Swirl Pumpkin Bread

Soft and moist pumpkin bread with a delicious swirl of cinnamon sugar! Topped with a crunchy layer of cinnamon sugar, a warm piece of this bread is irresistible!

Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 15 minutes

Ingredients

Cinnamon Swirl + Topping

  • 1/4 cup vegan butter
  • 1/3 cup sugar (white, brown, or coconut)
  • 2 tsp ground cinnamon

Pumpkin Loaf

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup coconut sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1/3 cup plant-based milk
  • 1/3 cup melted coconut oil

Instructions

  1. Preheat your oven to 350°F and prepare an 8x4" loaf pan: spray generously with non-stick spray (you can also line with parchment paper after spraying).
  2. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a small bowl, add the cinnamon swirl ingredients: vegan butter, sugar, and cinnamon. Heat up until vegan butter is melted, and then mix ingredients together; set aside to cool.
  3. In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
  4. In a medium bowl, mix together the coconut sugar, eggs, vanilla, pumpkin puree, plant-based milk, and coconut oil until well combined. Add liquid ingredients to dry and gently mix until no flour pockets remain.
  5. Add half of the batter to your prepared loaf pan. Drizzle with half of the cinnamon swirl mixture. Add the remaining batter and top that with the remaining cinnamon swirl mixture. Use a chopstick (or knife) to swirl the the two together, making sure to go all the way to the bottom of the pan.
  6. Bake at 350°F for 40-50 minutes or until toothpick inserted into the middle comes out with a few crumbs. Allow bread to rest in loaf pan on a cooling rack for 10 minutes. Run a butter knife around the edges and gently remove the loaf by flipping it upside down. Allow bread to cool, or slice into thick pieces to enjoy it warm! Store leftovers in an airtight container at room temperature.

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 481 Total Fat: 19g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 68mg Sodium: 305mg Carbohydrates: 69g Net Carbohydrates: 0g Fiber: 6g Sugar: 23g Sugar Alcohols: 0g Protein: 10g
calculated nutrition information may not always be accurate
© Rachael | Sugared & Stirred
Cuisine: Snack / Category: Breads

Did you make this recipe?

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Gluten-Free Healthier Banana Nut Bread

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Ever since my GF Zucchini Choc Chip Muffins, I have been shook at how simple it can be to create a delicious and moist quick bread with the texture of a regular glutenous bread. I’m sure we’ve all had at least one bad experience with a gluten-free muffin or cookie that just didn’t live up to our expectations. Well, this bread. This bread! It’s good. It’s moist. It tastes just like the real deal. And it’s better for you than other sugar loaded banana breads!

I took my favorite Healthier Banana Nut Bread and simply swapped out the flour for my own GF flour/starch blend! Once you have all of your ingredients compiled, this recipe is so easy! I like to bake this bread at a lower temperature for a tad longer just to make sure it comes out nice and moist – as I think a banana bread should be. Feel free to omit the walnuts and add in your favorite mix-ins – white or dark chocolate chips, blueberries, poppy seeds, etc. And as always, happy baking!

Gluten-Free Healthier Banana Nut Bread
Makes one 9×5” loaf

1/3 cup coconut sugar
1/4 cup honey
2 eggs*, room temp
3 ripe bananas (~1 1/3 cup mashed banana)
1/2 cup almond milk, room temp
3 Tbsp applesauce
2 tsp vanilla extract
2/3 cup oat flour
2/3 cup white rice flour
1/3 cup almond flour
2/3 cup tapioca flour/starch
2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
2/3 cup chopped walnuts (optional)

1.) Preheat your oven to 300°F. Spray a loaf pan with olive oil and then line with parchment paper, making sure you a couple of parchment “tabs” overhanging the sides to make for easy removal of your baked loaf. It’s very important to make sure all four sides of your pan are lined with parchment (and not just non-stick spray) as the almond flour will cause the loaf to stick. Bring your eggs to room temperature by placing them in a glass of warm water for about 10 minutes.

2.) In a medium bowl, mix together the coconut sugar and honey. Whisk in the eggs and then the mashed banana, almond milk, applesauce, and vanilla until totally combined; set aside.

3.) In a large bowl, whisk together the flours, tapioca flour/starch, baking powder, cinnamon, and salt. Add the liquid ingredients and gently mix until nearly combined. Add in the chopped walnuts, mixing gently until no flour pockets remain. Feel free to get creative with your mix-ins (add chocolate chips, poppy seeds, or other fruit!).

4.) Pour batter into prepared loaf pan and bake at 300°F for 65-75 minutes, or until a toothpick inserted into the loaf comes out with crumbs. The lower temp + longer cook time yields a moist banana bread.

5.) Allow your baked loaf to cool in the pan for 10 minutes before gently using the parchment paper to lift it up and onto a cooling rack. Slice and enjoy! Store leftovers in an airtight container at room temperature or in the refrigerator for a longer shelf life.

*you can use 2 flax eggs if vegan: 2 Tbsp flaxseed meal + 6 Tbsp water, mix and allow to thicken for a couple of minutes

Healthier Banana Nut Bread (dairy-free and oil-free!)

by 4 Comments

Sometimes I’m in the mood for a warm slice of soft banana bread. And sometimes I have a bunch of near-black bananas in desperate need of someplace to be before they get tossed in the trash. This, my friends, is the perfect banana bread for those days when you’re craving the comfort of carbs, or when you just have too many freaking bananas. It’s tender, moist, and perfectly spiced. I collaborated with my husband, Nathan, to get this bread just right – he used to be famous amongst his friends for his delicious banana bread! I like to add walnuts to our classic banana bread, but, of course, you can leave them out or replace them with chocolate chips, dried fruit, or whatever!

I used a mix of coconut sugar (my fave, but brown sugar will also work) and honey to add a bit of moisture. You’ll need three whole bananas for this recipe and your favorite flour – I like to use whole wheat pasty flour because I find that it lends to a tender crumb in my quick breads. You can use all-purpose flour or even a mix of half all-purpose and half whole wheat. The applesauce in this recipe replaces oil, but if you have no applesauce on hand you can use any kind of vegetable oil (or melted coconut oil). We baked this loaf at a lower temperature for a longer amount of time to ensure maximum moistness (sorry not sorry if you hate that word)! As always, happy baking!

Healthier Banana Nut Bread
Makes one 9×5″ loaf (serves 8-9)

1/3 cup coconut sugar
1/4 cup honey
3 ripe bananas (~1 1/3 cup mashed banana)
1/2 cup unsweetened almond milk, room temp
2 large eggs, room temp
3 Tbsp unsweetened applesauce
2 tsp vanilla extract
2 1/4 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
2 tsp cinnamon
1/2 cup chopped walnuts (optional)

1.) Preheat your oven to 300°F and spray a 9×5″ loaf pan with olive oil. Bring your eggs to room temperature by placing them in a glass of warm water for 10 minutes.

2.) Meanwhile, mix the coconut sugar and honey in a medium bowl; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3.) Mash your bananas with a fork and add to the sugar honey mixture. Whisk in the almond milk, eggs, applesauce, and vanilla extract until well combined, making sure to scrape the bottom of your bowl.

4.) Add the wet ingredients to the dry and gently mix until nearly combined. Stir in the chopped walnuts or other add-ins (chocolate chips, raisins, etc) until no flour pockets remain.

5.) Pour batter into your prepared loaf pan and top with any desired toppings (extra nuts, banana slices, chocolate chips, etc). Bake at 300°F for 65-75 min or until a toothpick inserted into the loaf comes out clean.

6.) Allow your baked loaf to cool in the pan for 10 minutes before gently removing it with a butter knife and transferring it to a cooling rack. I like to turn my loaf pan on its side to shimmy the loaf out with a butter knife, so I don’t ruin any toppings. Enjoy warm and store leftovers in an airtight container.

Vegan Orange Cranberry Swirl Bread

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Okay, so I love a good cranberry orange bread. You know those giant cran orange muffins at the grocery store? LOVE THOSE. So I made my own, dairy-free version. And then Thanksgiving came around and I really wanted to make a cranberry orange loaf with a cranberry swirl. Talk about festive.

This loaf is easy to get together – seriously, don’t let the homemade cranberry sauce deter you. It’s vegan. And it’s sweetened with just the right amount of coconut sugar – my favorite unrefined, low GI sweetener. For this loaf, you’ll make the cranberry sauce, and then get to work on the easy quick bread batter. If you decide to use fresh squeezed orange juice, zest your oranges before you cut them in half.

When it comes to adding your batter and cranberry sauce to the loaf pan, remember that it doesn’t have to be perfect. That’s what makes this so easy! You’ll just plop spoonfuls of batter and cranberry sauce into the pan and then swirl it all together with a chopstick (or knife). You’ll have way more batter than sauce, so opt for big spoonfuls of batter and little spoonfuls of cranberry sauce. I found that this loaf baked fast for me, so keep that in mind. Happy baking!

Vegan Orange Cranberry Swirl Bread
Makes one 9×5″ loaf

Cranberry Sauce
2 cups fresh cranberries
1/3 cup orange juice
1/4 cup maple syrup
1 Tbsp coconut sugar
Zest from one orange
Orange Bread
2 Tbsp flaxseed meal
4 Tbsp orange juice
2 Tbsp water
1/2 cup coconut sugar
1/4 cup coconut oil, melted
1/3 cup unsweetened almond milk, room temp
1/2 cup unsweetened applesauce, room temp
1 tsp vanilla extract
Zest from two oranges
1 3/4 cup whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt

1.) Preheat your oven to 350°F and spray a 9×5″ loaf pan with olive oil. In a small saucepan, make your cranberry sauce by combining fresh cranberries, orange juice, maple syrup, coconut sugar, and orange zest. Cook on medium heat until cranberries have burst (I like to mash mine with a fork along the way) and sauce has thickened a bit. For a less chunky cranberry sauce, blend the sauce in a blender or food processor (I didn’t do this). Transfer to a small bowl and set aside to cool.

2.) In another small bowl, combine the flaxseed meal, orange juice, and water; set aside to thicken. Grab a medium bowl and stir together the coconut sugar, coconut oil, almond milk, applesauce, vanilla, and orange zest; set aside.

3.) In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Add all of the liquid ingredients, including the flaxseed meal mixture, and gently mix until no flour pockets remain.

4.) Begin spooning your batter and cranberry sauce into your prepared loaf pan, alternating between the two. You will have much more batter than cranberry sauce, so drop smaller spoonfuls of the cranberry sauce so you don’t run out (I like to make sure I have plenty to spoon onto the top of the loaf). Once you’ve added all of your batter and sauce, use a chopstick or knife to swirl the two together. Be sure you insert your chopstick all the way to the bottom of the pan for a more even swirl.

5.) Bake your loaf at 350°F for 25-35 minutes or until toothpick inserted into the middle comes out clean or with slight crumbs. Allow your loaf to rest in the pan on a cooling rack for 15 minutes. Gently remove the loaf by running a knife along the edges, tilting your pan, and using a spatula or knife to shimmy the loaf out, careful not to ruin the pretty swirl on top. Enjoy warm or let cool!

Pumpkin Coffee Chocolate Chip Muffins (DF + vegan option)

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So I’ve been meaning to make a pumpkin quick bread for quite a while now, but then Halloween came and went and I was afraid everybody would be over pumpkin. Well, turns out, people are still totally into pumpkin leading up to Thanksgiving, too! Unlike gingerbread or peppermint, pumpkin basically has two holidays. Good news for me – and you 😉

When Nathan started talking about a coffee pumpkin bread that he used to bake (complete with tons of sugar + milk-filled butterscotch chips) I knew I wanted to tackle a recipe for dairy-free, healthier Pumpkin Coffee Muffins. I decided to add chocolate chips – no one is surprised – because there’s nothing better than biting into a warm, freshly baked muffin loaded with melted chocolate! I’ve been craving that exact bite for over a week, and these muffins did not disappoint. We all love them, including my toddler who couldn’t get enough. I just might be adding these to the Thanksgiving playlist.

Some of the ingredients I love for this recipe:

Pumpkin puree bulks these muffins up and gives them a delightful pumpkin taste.

Instant coffee makes for a quick coffee addition to these muffins. They dissolve, well, instantly, and the flavor pairs well with the familiar fall spices.

Whole wheat pastry flour is my go-to quick bread flour (think muffins, banana bread loaves, etc). It creates an irresistibly fluffier, softer texture than regular, all-purpose flour. You may have to check your local “healthier” grocer to find my favorite version.

Coconut sugar is an unrefined, low GI alternative to white sugar. It doesn’t taste like coconut, and it gives these muffins the perfect sweetness!

Coconut oil adds moisture to these muffins!

Yield: 9 Regular Muffins

Pumpkin Coffee Chocolate Chip Muffins

Pumpkin Coffee Chocolate Chip Muffins

Delicious and moist spiced pumpkin muffins with a touch of coffee and loads of chocolate chips! A warm and cozy treat perfect for Fall!

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

  • 1/4 cup plant-based milk, room temp
  • 2 Tbsp instant coffee granules
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, liquid
  • 1 tsp vanilla extract
  • 2 large eggs, room temp (or 2 flax eggs if vegan)
  • 1 cup pumpkin puree
  • 1 1/2 cups whole wheat pastry flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup + 1/4 cup dairy-free chocolate chips

Notes

1. Preheat your oven to 350°F. Prepare your muffin pan by spraying with non-stick spray or lining with paper liners. Bring your eggs to room temperature by placing them in a glass of warm water for about 10 minutes.

2. In a medium bowl, mix the almond milk and instant coffee until granules have dissolved. Whisk in the coconut sugar, coconut oil, vanilla, and eggs until totally combined. Whisk in the pumpkin until smooth.

3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Whisk in 1/2 cup of the chocolate chips. Add the pumpkin coffee mixture and gently mix until no flour pockets remain.

4. Divide your batter into nine regular muffin wells, filling each well nearly to the top. Sprinkle with chocolate chips, pressing the chips slightly into the batter. Bake at 350°F for 18-24 minutes or until toothpick inserted into the middle comes out clean - be careful not to over bake as you'll have to prick around the melty chocolate chips.

5. Allow your muffins to cool in the pan for 10 minutes before moving to a cooling rack. Enjoy warm! Store leftovers in an airtight container at room temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 344 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 48mg Sodium: 255mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 6g Sugar: 16g Sugar Alcohols: 0g Protein: 9g
calculated nutrition information may not always be accurate
© Rachael | Sugared & Stirred
Cuisine: Breakfast / Category: Muffins

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other pumpkin recipes you may like:

Pumpkin Chai Spice Rice Krispie Treats (DF)
Pumpkin Chocolate Chip Cookies (DF)
Vegan Pumpkin Butter Poptarts