Paleo Pumpkin Coffee Cake

IMG_1111

 

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!

For the bread
  • 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
For the toppings
  • 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)
Maple Glaze
  • ¼ cup coconut milk
  • ¼ cup coconut sugar
  • 1 tablespoon maple syrup
Instructions
  1. 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).
  2. 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.
  3. Pour mixture into bread pan and smooth out.
  4. 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.
  5. Place chunks of the toppings all around the top of the pumpkin bread mixture.
  6. Bake in oven for 1 hour.
  7. 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.
  8. Pour glaze over cooled pumpkin bread if you want!
Advertisements

2 thoughts on “Paleo Pumpkin Coffee Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s