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Cake for breakfast it is! Pumpkin breakfast cake is a delightful breakfast cake to snack on all season long. It’s made with a delicious brown sugar pumpkin swirl and chocolate chips.
![Pumpkin chocolate chip bars in a baking pan with a knife.](https://fitfoodiefinds.com/wp-content/uploads/2023/05/Pumpkin-Breakfast-Cake-03-683x1024.jpg)
This recipe was inspired by our new pumpkin muffin recipe and our pumpkin pancake recipe. We wanted to come up with a breakfast bread, er cake, that satisfied our sweet tooth, yet that was naturally sweetened.
Our pumpkin breakfast cake is light and fluffy thanks to all-purpose flour and is extremely moist thanks to pumpkin puree, mashed banana, and coconut oil. The pumpkin brown sugar topping is the bee’s knees and adds a hint of sweet to every bite. Bake it at 350ºF for 40 minutes.
What is in pumpkin breakfast cake?
This recipe calls for pantry staples such as all-purpose flour, pumpkin pie spice, pumpkin puree, maple syrup, vanilla extract, eggs, and coconut oil.
![Two eggs and mashed sweet potato in a bowl.](https://fitfoodiefinds.com/wp-content/uploads/2023/05/Pumpkin-Breakfast-Cake-09-683x1024.jpg)
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Recipe Variations
- Turn it into muffins: instead of baking this as bread, feel free to fill a muffin tin instead. Bake at 350ºF for 20-23 minutes.
- Use white whole wheat flour: we tested this recipe with white whole wheat flour. While it does come out a bit dense, it’s still delicious.
- Add-ins: if you’re not a chocolate chip for breakfast kind of person, feel free to swap it for a chopped nut.
- Don’t love bananas?: you can use applesauce instead for a less intense flavor.
![A brownie with chocolate chips and caramel sauce in a baking pan.](https://fitfoodiefinds.com/wp-content/uploads/2023/05/Pumpkin-Breakfast-Cake-06-683x1024.jpg)
FAQ
Can you make this breakfast cake without eggs?
While we haven’t tested this, feel free to swap the eggs for flax eggs, instead.
Can you make this gluten-free?
To make this recipe gluten-free, swap the all-purpose flour for an all-purpose gluten-free flour blend.
Can I use a loaf pan?
This cake will fit in a loaf pan. Adjust the bake time and let cook for 50-60 minutes. If the top starts to brown, tent it with a piece of tin foil.
![Pumpkin cheesecake bars in a baking pan with chocolate chips.](https://fitfoodiefinds.com/wp-content/uploads/2023/05/Pumpkin-Breakfast-Cake-04-683x1024.jpg)
Storage
Store leftover cake in the fridge for up to 3-5 days.
Freezer Directions
Cook the cake as directed and then let it cool for 1 hour. Remove it from the pan and then wrap it tightly in a piece of tin foil. Freeze for up to 3 months.
![Chocolate chip cookie bars on a white plate.](https://fitfoodiefinds.com/wp-content/uploads/2023/05/Pumpkin-Breakfast-Cake-01-683x1024.jpg)
Serving Suggestions
Since this is a breakfast cake, we suggest serving this with a hot cup of pour over or French press. I personally topped mine with a scoop of peanut butter (because I’m obsessed) and a drizzle of maple syrup.
Ingredients
Wet
- 1 medium banana mashed ~½ cup
- 1/2 cup unsweetened pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup plain unsweetened almond milk*
- 3 tablespoons coconut oil melted
Instructions
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Preheat the oven to 350ºF and line a 9×9-inch pan with parchment paper.
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Add all of the dry ingredients to a bowl and whisk together. Set aside.
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Next, add the banana, pumpkin, and eggs into a large mixing bowl and whisk until combined. Add the vanilla, almond milk, and maple syrup and mix again.
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Slowly add the dry ingredients to the wet ingredients and mix.
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Finally, add the coconut oil and mix. The batter should be thicker. A runny batter will result n a mushy center. Transfer the batter to the lined pan.
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In a small bowl, mix the pumpkin and brown sugar. Add dollops of the brown sugar mixture to the top of the batter. Use a knife or toothpick and swirl the pumpkin over the top of the cake. Top with more chocolate chips.
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Bake for 20 minutes, turn the pan 180º, and bake for an additional 20 minutes.
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Remove from the oven when a toothpick comes out mostly clean. It will continue to bake for a few minutes.
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Gently lift the parchment paper and place the cake on a cooling rack. Allow the cake to cool for at least 15 minutes before slicing.
Tips & Notes
- This recipe was rewritten on October 5, 2023.
- You may need to thin out the batter with 2-4 tablespoons more almond milk if it is not pourable.
- The bake time may vary based on what oven is used and if you are baking at elevation.
Nutrition facts
Calories: 226kcal Carbohydrates: 37g Protein: 5g Fat: 7g Fiber: 2g Sugar: 13g
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