Pumpkin Spice Loaf with Cinnamon Frosting


Ola! This one goes down in my books as hella supreme. Pumpkin is the bee's knees right now, which makes sense, since it's delicious and it goes great in just about everything. You know what goes great on top of anything pumpkiny (that's a word right?), cinnamon.

Enter Pumpkin Spice Loaf with Cinnamon Frosting. I'll probably make this one for myself again right after I post this, since I had to share the last one all in one sitting with my family. I'm not complaining though, good food should be enjoyed in good company. I'm blessed to have a loving family who I'm willing to share my treats with. I hope this recipe brings together you and yours.


YEILD: 1 loaf

TIME: 15 min prep, 45 min cook


Pumpkin Spice Loaf

1 cup almond butter

1 cup organic pumpkin puree

2 free-range eggs

1/4 cup raw local honey

2 tsp pumpkin pie spice

1 tsp vanilla bean powder (or extract)

3/4 tsp baking soda

Cinnamon Frosting

1/2 cup butter (we use goat, but organic cows will work too)

1 tbs vanilla extract

1 tbs cinnamon

1 tbs raw local honey


Pumpkin Spice Loaf

1. Pre-heat oven to 350 degrees.

2. In a large mixing bowl combine all ingredients and mix well with a hand mixer.

3. Pour batter into a bread bad greased with coconut oil.

4. Bake in the oven for 45 minutes.

5. Remove pan from oven and allow to cool. Place the pan in the fridge and make Cinnamon Frosting (see below) while the loaf continues to cool.

6. Gently remove loaf from baking pan. Using a butter knife or spatula, cover entire loaf with Cinnamon Frosting. Serve and enjoy! Store extras in fridge.

Cinnamon Frosting

1. In a medium sized mixing bowl combine all ingredients. Blend using a hand mixer until the mixture becomes a fluffy whipped frosting (approx 2-3 min).

2. Spread frosting on cooled Pumpkin Spice Loaf.