This quick and easy pumpkin bread is the perfect treat to feel cozy and warm in Winter. It's dairy-free and gluten free, and can be made sugar-free and nut free, too. Plus, it's paleo! And, as if your belly isn't already begging to try some, it's loaded with fiber, potassium, and protein.
Invite some friends over for tea, and celebrate love with food .... gooey, warm, decadent, delicious food!
Paleo Pumpkin Bread
Makes 1 small loaf, a dozen muffins, or 8 little cakes
- A little shy of 1 cup pumpkin puree
- 1/2 of a very ripe banana
- 1/4 cup raw honey (or omit & add 2 more dates for sugar free)
- 1/2 cup cashew butter (or any other nut or seed butter)
- 4 dates, pitted
- 4 eggs
- 1 tsp vanilla
- 1 cup almond flour
- 1 tablespoon cinnamon
- 1/2 tsp nutmeg
- A dash of sea salt
- Pumpkin seeds, to top
Preheat your oven to 375 degrees.
In a blender, combine pumpkin, banana, honey, nut butter, dates, eggs, and vanilla. Blend until very smooth. (You may need to unstick the dates from the blade a couple times.)
Next, add the remaining ingredients and blend until a semi-thick batter forms.
Pour into the greased pan or dish or tin that you’re using, top with a few pumpkin seeds, and bake for 30 minutes, or until a toothpick comes out clean.
Enjoy with butter, ghee, coconut spread, or just plain Jane.
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