I love the smell of pumpkin desserts when they’re baking. I also love the taste of them when they come out of the oven. So I am always on the lookout for new ideas, and I adapted this recipe for pumpkin bread from the Detoxinista’s Grain Free Pumpkin Bars that my daughter Emily makes. Easy, one bowl cake, moist and delicious. You don’t have to be a vegan or gluten free to enjoy it. Betayavon! Enjoy!
1 cup pumpkin puree
1 cup almond butter
1/2 cup honey
2 flax eggs= 2 tablespoons of flax seed meal and 6 tablespoons of water
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon vanilla
1/8 teaspoon sea salt
1/2 teaspoon baking powder
Large bowl and spoon for mixing ingredients
Small bowl for making flax eggs
measuring cups and spoons
baking pan-8X8″ square or I used my 8″ circular cast iron pan
Preheat oven to 350 and grease pan. In the small bowl, make flax eggs by combining ground flax meal and water. Stir and allow to sit so it will begin to gel as you combine the remaining ingredients in a large bowl. Add the “egg” to the larger bowl, and allow the entire mixture to sit for another 10 minutes. Meanwhile, grease your pan, and when the entire mixture firms up, pour it into the greased pan. Bake approximately 30 minutes, until a toothpick comes out clean and the cake starts to come away from the edge of the pan. You’ll love the way your house smells, and I hope you’ll love the way this cake tastes as much as my family does.