Pumpkin Pie Spice Bread (Cake)

Pumpkin Pie Spice Bread (Cake)
  • Sumo

I had some left over pumpkin puree from making pumpkin pancakes and so I whipped up this quick bread/cake to make use of it. And, let’s face it, so I could eat cake. This recipe is super quick and easy to throw together and tastes fantastic.

Mr. Swiss Paleo loved this cake

Mr. Swiss Paleo loved this cake

You could halve the recipe and bake it in an 8×8 pan or make a whole recipe in an 8×12 pan. This is delicious served plain, but you can really turn it into something special by topping it with a dollop of coconut milk whipped cream flavored with a splash of maple syrup and a dash of cinnamon. Sprinkle on a few chopped pecans to make it look extra fancy.

Pumpkin Pie Spice Cake

Pumpkin Pie Spice Cake

Ingredients

  • 1 cup pumpkin puree
  • 1 cup almond butter
  • 1/2 cup honey or maple syrup
  • 4 eggs
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

Instructions

  1. Put everything together in a medium sized mixing bowl and stir until well combined and creamy. I used an electric mixer.
  2. Pour into a well greased (I used coconut oil) 8×12 cake pan and bake in a preheated 350 F (170 C) oven for 25-30 minutes.
  3. It’s done when it pulls away from the edges slightly and when a toothpick inserted in the middle comes out clean.
  4. Serve as is, or top with some coconut whipped cream (flavor it with a splash of maple syrup and a dash of cinnamon!) and chopped pecans.

    Super quick and easy to make

    Super quick and easy to make

 

Pumpkin Pie Spice Bread (cake)

Ingredients

  • 1 cup pumpkin puree
  • 1 cup almond butter
  • 1/2 cup honey or maple syrup
  • 4 eggs
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

Instructions

  1. Put everything together in a medium sized mixing bowl and stir until well combined and creamy. I used an electric mixer.
  2. Pour into a well greased (I used coconut oil) 8x12 cake pan and bake in a preheated 350 F (170 C) oven for 25-30 minutes.
  3. It's done when it pulls away from the edges slightly and when a toothpick inserted in the middle comes out clean.
  4. Serve as is, or top with some coconut whipped cream (flavor it with a splash of maple syrup and a dash of cinnamon!) and chopped pecans.
http://swisspaleo.ch/pumpkin-pie-spice-bread/

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8 Comments

  1. Oh nifty, it is similar to the cooking caveman’s bread (which I really like) But with pumpkin! Going to try this out soon. Oh hey, check out this topping! I used it on a pumpkin pie but it would work awesome for this recipe too.

    Base recipe: 1/2 cup coconut oil (melted) and 1/4 cup + 2 tbsp. Maple syrup. Blend and done. The one I did for my pumpkin pie I toasted pecans and softened raisins and blended them both in as well. You can do a lot with the base recipe. Enjoy!

    • Hi Tim,
      Thanks for the topping idea…I’ve made something very similar with ground cashew butter mixed in and it turns out like cream cheese frosting 🙂 Sounds wonderful with pecans and raisins!

  2. This looks yummy! But does the recipe need some sort of nut or coconut flour? The picture looks like a cake consistency, but without a nut flour I feel like it would be more fudge like….

    • Hi Dinah,
      Nope, there is no flour of any kind. The almond butter actually bakes like a flour. I make chocolate chip cookies the same way (and brownies, too!). It’s not like fudge at all. Let me know if you try it out 🙂

      • Great! Thanks so much! I love recipes with just a few ingredients. I am going to try it right now!

  3. Does it need baking soda or not? The two recipes listed are different.

    • One is for the spice cake, the other is for the spice bread. Each recipe is titled differently.

      • Hi Stacie,
        Thanks for catching that! Yes it does need it. I write the zip list one first and then copy and paste into the text of the post and I must have missed that last line.