I actually came up with this quick bread recipe a couple of years back, but for one reason or another I never got around to posting it. That has now been rectified!
Many thanks to my bestie, Linda McFarland, for test-running this one for me (multiple times!). This delicious loaf-style cake is super moist and spiced with all the things that make the holidays wonderful, then topped off with a simple but creamy maple cream cheese icing. Served up with a pretty dusting of ground cinnamon, the Iced Holiday Spice Loaf will make a delicious addition to your holiday table.
Bon Appétit!
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PinDescription
This recipe was formulated using volume measurements, thus that is how it’s written.
Ingredients
For the loaf (dry):
- 2 cups super-fine almond flour (I use King Arthur brand)
- 1/2 cup, packed, brown sweetener (I use Swerve Brown)
- 2 scoops (20 g) plain, unflavored collagen peptides (I use Vital Proteins)
- 1 tbsp baking powder
- 2 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp fine sea salt
For the loaf (wet):
- 1 stick (4 oz/113 g) unsalted butter, melted and cooled
- 1/2 cup (4 fl oz/118 ml) heavy cream
- 4 large eggs
- 2 tsp vanilla extract
- 20 drops vanilla flavored liquid stevia (I use Sweetleaf)
For the icing:
- 1/2 brick (4 oz/113 g) cream cheese, softened
- 3 tbsp powdered sweetener (I use Swerve Confectioner’s), sifted to remove any clumps
- 5 drops vanilla flavored liquid stevia
- 1/4 tsp vanilla extract
- 1/4 tsp maple extract (you may replace with more vanilla if desired)
- pinch fine sea salt
- additional cinnamon, to garnish, if desired
Instructions
To make the loaf:
- Preheat the oven to 350°F and prepare a 9” x 5” loaf pan by lining it with parchment, leaving some hanging over the sides for easy removal.
- Sift together all dry ingredients and set aside.
- In a mixing bowl, whisk together all wet ingredients until well combined.
- Add half the dry ingredient mixture to the wet ingredients and gently fold together with a rubber or silicone spatula until just combined. Repeat with the second half of the dry ingredients and fold again until just combined. Do not over-mix.
- Pour the batter into the prepared loaf pan and gently shake the pan to distribute the batter evenly.
- Bake at 350°F for 40-50 minutes, until cake is set and a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and let stand in the loaf pan 10 minutes to cool.
- Gently remove from the loaf pan with the parchment and let stand on a cooling rack until completely cool.
Make the icing:
- In a mixing bowl, cream the cream cheese on medium until light and fluffy.
- Add the liquid stevia, sea salt, and vanilla and maple extracts and cream again to combine.
- Beat in powdered sweetener, a tbsp at a time, until well combined.
To finish the loaf:
- Spread the icing evenly over the top of the loaf.
- Dust the top with ground cinnamon to garnish, if desired.
- Let chill in the refrigerator (to set the icing) 2 hours, or until ready to serve.
- Slice and serve, as desired, and enjoy!
- Stores up to a week in an airtight container in the refrigerator.
Notes
Per slice (1/15 of the cake): 224 cal, 6.8 g protein, 20.6 g fat, 15.2 g carbs, 1.9 g fiber, 10.6 g sugar alcohols, 2.7 g NET carbs
Nutrition
- Serving Size: 1 slice (1/15 of the cake)
Keywords: spice cake, cream cheese frosting, dessert, holiday, Thanksgiving, Christmas
I’m a little bit confused about the carbs. It says 15.2 carbs I think that their a little bit to high.
Hi and thanks for your question! Before I answer, I want to clarify: do you mean you the value listed for carbs is too high for a ketogenic diet?
I can say that anyone who goes by net carbs will be pretty happy with the 2.7g of NET carbs. If you go by total carbs (which plenty of people do, and for lots of good reasons!), then you’ll agree this is definitely a sometimes food. In that case, you’d want to make room in your day for it by cutting carbs at your other meals. I hope that helps!