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Angie’s Recipe of the Day: Pumpkin Coffee Cake


Angie’s Recipe of the Day: Pumpkin Coffee Cake

Angie’s Recipe of the Day: Pumpkin Coffee Cake

Serves: 8


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)
  • 2 tablespoons coconut sugar
  • 2 tablespoons almond 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


  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, eggs, honey, 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!
Prep time


Cook time


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Recipe courtesy of


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