Easy Gluten-Free Pumpkin Bread Recipe
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
Ingredients
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- 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
Preparation
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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Kristen Hedges is a writer & meditation teacher living in the crooked pines of California with her daughter, her husband, & their little dog. The four of them are wildly introverted, so she spends the better part of her days in a milky silence, sipping something hot, telling Aspen slow stories of the forest while Ken takes naps and tends to the backyard farm. Kristen is certified as a Yoga & Meditation Instructor, as well as a Holistic Health Practitioner, and enjoys teaching spirited mamas how to stay happy, healthy and mindful through stories, plant-based nourishment, & a whole lot of wild soul searching. Here first book, Something Like The Desert, was published in 2015.