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”
- 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
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.
Tagged: Cake, gluten free, grain-free, pumpkin, pumpkin bread, pumpkin purée
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