Pumpkin Cream Cheese Swirled Cinnamon Bread



1/2 cup DIAMANDIA Paleo Pumpkin Butter
1/2 cup organic canned pumpkin puree
1/2 cup melted coconut oil
1/4 cup maple syrup or Lakanta Syrup
1 large egg
1 tablespoon vanilla extract
1 1/2 cups almond flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt
4 ounces Violife vegan cream cheese, melted
1/4 cup cinnamon sugar
2 tablespoons vegan butter


Preheat the oven to 350° F. Butter 1 (9×5 inch) bread pan.

Prepare pans with vegan butter and spray with coconut oil.
In a large mixing bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt, mix until just combined. Divide half the batter evenly between the prepared bread pan.

Spoon teaspoon size amounts of the cream cheese over the batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese using a sharp paring knife. Sprinkle 2-4 tablespoon of cinnamon sugar over each pan, then evenly spoon the remaining batter over each bread pan, it’s OK if all the cream cheese is not covered. Sprinkle 2-4 tablespoons cinnamon sugar over each pan.

Bake for 50-55 minutes, or until the center is just set.

Meanwhile, with the remaining cinnamon sugar, add the melted butter. 

Remove the bread and let cool, or enjoy warm with extra cinnamon butter.