Every person that tasted this wanted the recipe. It’s THAT good! I got it straight from PaleOMG, which has quickly become one of my favorite blogs – she is hilarious, and there are so many amazing recipes!
In Jan I think I’m going to be taking a break from sweets and shopping, so I’m trying to get all of my baking out now! There are so many great holiday recipes to try!!! Anyone want to join on the bandwagon?
This is a winner. It’s dense, but light and oh so good. I made the glaze and actually used it as a dip. Right out of the oven…warm… I mean…. !!!!!!!!!!!!! For me, I’m hesitant with glazes, because sometimes they can leave the bread soggy. Your choice, but I prefer to put the paleo baking in a plastic bag and whatever it is is usually even better the next day!
- 1 tablespoon butter or ghee or coconut oil, for greasing pan
- 1 cup almond butter (or other nut butter or seed butter)
- ½ cup pumpkin puree
- 1 banana, mashed
- ¼ cup maple syrup
- 2 eggs, whisked
- 1 tablespoon pumpkin pie spice
- 3 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil) – I used 2 tbs butter and 2 tbs coconut oil
- 2 tablespoons coconut sugar
- 2 tablespoons almond flour – I used coconut flour
- 1 teaspoon pumpkin pie spice
- ¼ cup walnuts, chopped (optional)
- ¼ cup coconut milk
- ¼ cup coconut sugar
- 1 tablespoon maple syrup
- Preheat oven to 350 degrees. Grease a 9×5 bread pan and cut a piece of parchment paper to fit inside the pan (for easy clean up and to help remove the bread from pan).
- Place almond butter, pumpkin, banana, maple syrup, eggs pumpkin pie spice, coconut flour, baking soda, baking powder and salt in a food processor and puree until smooth. Wipe down sides of food processor if needed and puree once more.
- Pour mixture into bread pan and smooth out.
- In a small bowl, add butter, coconut sugar, almond flour, pumpkin pie spice, and walnuts. Use your hands to mix the toppings together until combined.
- Place chunks of the toppings all around the top of the pumpkin bread mixture.
- Bake in oven for 1 hour.
- Mix together coconut milk, coconut sugar, and maple syrup. I heated mine up in the microwave but feel free to heat over a stove top.
- Pour glaze over cooled pumpkin bread if you want!
2 thoughts on “Paleo Pumpkin Coffee Cake”
Love all the pumpkin flavor here! So yummy! Thank you for sharing!
Thank you so much for reading and checking out the recipes!!! 🙂 Glad you like it!