Moist blackberry pumpkin bread with amazing banana coconut frosting

Who wouldn’t want to eat cake that doesn’t cause your waistline to expand like the usual suspects do? This cake has zero added sugar and no flour either yet it tastes amazing. It’s full of the pumpkin pie spices including cinnamon, clove and nutmeg which mix with the pumpkin to give you that lovely autumnal mix of flavours.

The sweetness of the dates, pumpkin, and banana in the frosting (which I am addicted to) serve to make it taste very sweet, but the secret is pairing this natural sweetness with some superhero health weapons. These help slow down the fruit sugars from spiking your blood sugar which in turn stops the hormonal cascade that would normally cause fat storage.

The fibre from the oats, pumpkin, dates and bananas along with the protein in the nuts and the beautiful cinnamon all work together to slow any negative and ageing effects of sugar that you normally get when eating baked goods.

As an added bonus, this pumpkin bread looks very pretty and is great to serve when you have people over. All around, this healthy cake is a winner both on the health and taste front. Oh go on then – go ahead and get yourself a slice or two!

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Moist blackberry pumpkin bread with amazing banana coconut frosting

The sweetness of the dates, pumpkin, and banana in the frosting (which I am addicted to) serve to make it taste very sweet, but the secret is pairing this natural sweetness with some superhero health weapons. These help slow down the fruit sugars from spiking your blood sugar which in turn stops the hormonal cascade that would normally cause fat storage. The fibre from the oats, pumpkin, dates and bananas along with the protein in the nuts and the beautiful cinnamon all work together to slow any negative and ageing effects of sugar that you normally get when eating baked goods.
Course Desserts
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Author Laura Livesey

Ingredients

DRY

  • 2 cups nuts I used 1 cup almonds, ½ cup pecans and ½ cup brazil nuts
  • 2 cups oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 Tbsp ground cinnamon
  • 1 tsp cloves
  • Pinch ground nutmeg


WET

  • 2 cups pumpkin puree I stuck 3 mini-pumpkins (squash also works in oven to roast for 40 mins, then pureed in blender – but you can also use canned pumpkin)
  • 8 dates
  • 1 orange zest plus the whole fruit
  • 2 eggs or make chia eggs: 2 Tbsp chia seeds mixed with 6 Tbsp water left to sit for 10 mins
  • 1