Spicy Pumpkin Cake

Having made pumpkin bars, I needed something else to do with pumpkin purée so it didn’t go to waste. I’m only up for one experiment at a time, so I made this tried and true pumpkin cake. It looks like a pumpkin bread, in a loaf pan, but it tastes like a cake. 🙂 I can’t claim too much credit for this one, as it is largely based off a recipe I found over at ComfyBelly. I just made a few tweaks here and there to make it more to my liking (such as doubling the amount of the spices).

So here is my version, “Spicy Pumpkin Cake”

Ingredients

Here are the assembled ingredients

1 cup of pumpkin purée (fresh or canned)
1 cup of maple syrup (or honey)
2 large eggs
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
2 cups almond flour
optional: up to 1/2 cup of raisins, walnuts, or add-ins of your choice

Instructions

Preheat your oven to 350 F. Grease your bread pan lightly with a little coconut oil or butter. Line the bottom of the bread pan with parchment paper.

Combine all the ingredients in the order listed into a large bowl and mix well, until thoroughly blended. Pour into the bread pan and use a spatula to spread it out and smooth out the top, if necessary.

Bake for about 60 minutes, until the outside is a very dark brown, and a toothpick inserted into the middle comes out clean.

This little loaf cake doesn’t last too long at my house. I think I have mostly myself to blame for that…

Following is the illustrated guide. 😉 It helps to have a trusty assistant, like Sweet Bee, so you can take pictures.