Pumpkin Bread

 

Ingredients

• 3 eggs
• 1 1/2 cups pumpkin puree
• 2/3 cups vegetable oil
• 1 cup sugar
• 1/4 cup light brown sugar
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt

For the candied walnuts

• 1/2 cup walnuts, chopped
• 1 tsp honey
• 1/4 tsp vegetable oil

Instructions

1. Preheat the oven to 350 F and place parchment paper on the inside of the loaf pan.
2. Place eggs in a large bowl and whisk well.
3. Add pumpkin puree, whisk together until smooth then add oil, sugars and vanilla and mix well again.
4. Place flour, pumpkin pie spice, baking soda, baking powder, and salt over the pumpkin mixture. Mix just until all the flour has disappeared.
5. Transfer batter to the prepared pan.
6. For the topping, combine walnuts, honey and oil and stir to combine. Sprinkle the walnuts to the top of the mixture.
7. Bake for 1 hour or until toothpick inserted in the center comes out clean.

Fig Bread

 

Ingredients

• 3 eggs
• 2 cups sugar
• 2 cups ripe figs, mashed
• 3/4 cup vegetable oil
• 3 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup buttermilk
• 1 cup pecans, chopped

Instructions

1. Heat the oven to 350 F and grease a loaf pan. 
2. In a mixing bowl mix the eggs. Add the sugar and beat well.
3. With the mixer on low speed, add mashed figs and vegetable oil.
4. Sift together flour, baking soda, salt and cinnamon.
5. Add the flour mixture to the first mixture alternating with the buttermilk. Beat until well blended.
6. Fold in chopped pecans.
7. Bake in the oven for 1 hour or until toothpick inserted into the center comes out clean.

Honey Cake w/ Figs and Whipped Cream Cheese

 

Ingredients

• 3/4 cup unsalted butter, at room temperature
• 1/2 cup honey
• 1 cup sugar
• 2 tsp vanilla extract
• 3 eggs, at room temperature
• 2 cups all purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup buttermilk, at room temperature

For the whipped cream

• 6 ounces cream cheese, at room temperature
• 1/2 cup confectioner's sugar
• 1 1/2 cup heavy whipping cream

For the candied walnuts

• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 1 cup chopped walnuts

Instructions

1. Preheat the oven to 350 F and grease a 9" round pan with cooking spray.
2. In a large bowl, cream together the butter, honey, sugar, and vanilla extract. Start on low speed to combine and then increase to medium speed for 6 minutes, or until light and fluffy.
3. Add the eggs one at a time, stirring on low after each egg to combine.
4. In a small bowl, whisk together the flour, baking powder, and salt.
5. Add half of the dry ingredients to the wet mixture stirring on low to combine. Stir in the buttermilk and then add the rest of the dry ingredients. Stir until well combined.
6. Pour the batter into the greased pan and bake in the oven for 40 minutes.
7. To prepare the whipped cream, in a large bowl beat the cream cheese and sugar until smooth. 
8. Slowly drizzle in the whipping cream a tablespoon at a time until it's all incorporated. Increase your mixer and whip on medium speed for 3 minutes.
9. To prepare the walnuts, combine the butter, vanilla, sugar, cinnamon and salt in a medium saucepan until butter has melted.
10. Add the nuts and stir until well combined for about 5 minutes.
11. Remove from heat and let them cool.

The fun part about making cakes is to watch it all come together. Get creative and add the figs to the top of the cake. Drizzle honey and the candied walnuts on top. This cake is moist and delicious. I promise, you will want a second slice. 

Gluten Free Carrot Cake Squares

 

Ingredients

• 1 cup grated carrots
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp tapioca flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3 eggs
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts

For the icing

• 3/4 cup plain greek yogurt
• 1/4 cup whipped cream cheese
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350 F. Grease an 8x8 baking dish with cooking spray.
2. In a large bowl whisk the dry ingredients together;  almond flour, coconut flour, tapioca flour, baking soda, salt, and cinnamon. 
3. In a separate bowl whisk the wet ingredients together; eggs, coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry and gently fold all of the ingredients until well incorporated.
5. Stir in carrots and walnuts.
6. Transfer batter into the greased pan and bake in the oven for 30 minutes.
7. For the icing combine the yogurt, cream cheese and maple syrup in a medium bowl and mix until it's a smooth creamy icing.
8. Spoon over the top of the cooled carrot cake and spread into an even layer.
9. Serve and enjoy.

This is a different way to enjoy carrot cake. I like serving this at parties since it's an easy way to grab a bite size cake. Honestly, you don't even need a plate to enjoy this delicious and moist dessert.