Pumpkin Coffee Cake | Hannah Harvesting Health

Hannah Harvesting Health

Name: Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: International
Ingredients: Bob's Red Mill Super-Fine Natural Almond Flour; El Guapo® Whole Cinnamon (Canela Entera); Signature Select Double Acting Baking Powder; O Organics Cane Sugar, Granulated, Organic; Value Corner Vanilla Flavor, Imitation; O Organics Milk, Low Fat, Organic; SIGNATURE SELECTS Pumpkin, 100% Pure; Gold Medal All Purpose Flour with Resealable Bag; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; Sealtest Strawberry Partly Skimmed Milk

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Pumpkin Coffee Cake

Serves 815 mins prep45 mins cook

A delicious Pumpkin Coffee Cake featuring almond and all-purpose flour, sweetened with granulated sugar. The cake is spiced with cinnamon and enriched with pumpkin purée and eggs. Topped with a crumb mixture for added texture, this cake is a perfect treat.

0 servings

What you need

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

Signature Select Double Acting Baking Powder

tsp baking powder

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

tsp vanilla extract

cup milk

cup pumpkin puree

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

organic eggs

fl oz semi-skimmed milk

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Instructions

1: Preheat oven to 350F and spray/line a loaf pan.

2: In a large bowl, whisk together the pumpkin purée, milk, extract, and eggs, then stir in the dry ingredients.

3: Spread the batter in the loaf pan, top with crumb mixture, and bake for 45 minutes.

4: For the crumb topping, stir everything together and crumble on top of the batter before baking.

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