Pumpkin Pie Spice Bread (Cake)

by lisa | 13 January 2014 14:51

• Tweet
• Sumo

• Tweet

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.

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.

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

 

Source URL: https://swisspaleo.ch/pumpkin-pie-spice-bread/

---