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Pumpkin Spiced Raisin Bread with a Coffee Cashew Glaze

It’s autumn and what better way to celebrate the changing seasons than by making this warming spiced pumpkin bread!


  • Loaf cake-
  • 175g pumpkin puree
  • 35 coconut sugar
  • 90g honey
  • 2 whole eggs
  • 55g ground almonds
  • 150g buckwheat flour
  • 1 tsp baking powder
  • 1/3 tsp bicarb
  • Pinch salt
  • 2 small tsp mixed spice
  • Dash of vanilla extract
  • 1 tsp of our Vanilla Zilla Powder
  • Handful of raisins


  • Frosting-
  • 4 tbsp coconut cream
  • 2 tbsp honey
  • 2 tbsp cashew butter
  • Dash of vanilla extract
  • 2 tbsp strong brewed coffee (I use decaf)
  • Dark chocolate to garnish


  1. Preheat your oven to 180c and line a loaf tray with baking paper (or grease with coconut oil).
  2. In a food processor, combine the coconut sugar, pumpkin, honey and vanilla and blend to cream these together.
  3. Crack in each of the eggs and blend again.
  4. Now, add in all of your dry ingredients (apart from the raisins) and blend to create a smooth cake batter.
  5. Stir through the raisins so that they’re evenly distributed and pour the mix into your loaf tin.
  6. Pop this into the oven for 35 minutes to bake. You’ll know your cake is ready when a skewer comes out clean. Transfer this onto a wire rack and allow to cool.
  7. Meanwhile, to make the frosting, mix together the coconut cream, honey, cashew butter, coffee and vanilla until smooth.
  8. When you’re cake is cooled, drizzle with the frosting and garnish with some chopped dark chocolate.


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