Gluten-Free, Vegan, Serves 6

• 2 cups gluten-free all-purpose flour
• 1/2 cup coconut sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup pumpkin puree
• 1/2 cup unsweetened coconut milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

For the cinnamon sugar coating:

• 1/4 cup coconut sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted vegan butter

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. In a separate bowl, whisk together the pumpkin puree, unsweetened almond milk, melted coconut oil, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients, and mix until just combined. Be careful not to over-mix the batter. In a small bowl, mix the coconut sugar and ground cinnamon for the cinnamon sugar coating.

Pour half of the pumpkin batter into the prepared loaf pan, spreading it out evenly. Sprinkle half of the cinnamon sugar mixture over the batter in the loaf pan. Pour the remaining pumpkin batter over the cinnamon sugar layer, spreading it out evenly. Top with the remaining cinnamon sugar mixture. Use a knife or skewer to swirl the cinnamon sugar into the batter, creating a marbled effect. Bake the Pull-Apart Pumpkin Loaf in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Carefully transfer the loaf to a cooling rack to cool completely before slicing and serving.