Don't miss out on the pumpkin love this fall. Try our freezer-friendly Paleo Pumpkin Bread for breakfast, snack, or dessert. Don't forget the coffee!
8
Servings
14
Ingredients
12
Comments
Ingredients
- 1 cup Pumpkin, Canned
- ½ medium peel Banana
- ¼ cups Maple Syrup
- ½ cups Almond Butter
- 4 individual pit Dates
- 4 individual Egg
- 1 teaspoon Vanilla Extract
- 1 cup Almond Flour
- 1 tablespoon Cinnamon
- ½ teaspoons Nutmeg
- ¼ teaspoons Ginger, Ground
- ⅛ teaspoons Sea Salt
- ¼ cups chop Pecans
- 1 tablespoon Coconut Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place pumpkin, banana, maple syrup, almond butter, dates, eggs, and vanilla into a blender or food processor. Blend on high until smooth.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place pumpkin, banana, maple syrup, almond butter, dates, eggs, and vanilla into a blender or food processor. Blend on high until smooth.
- Add almond flour, cinnamon, nutmeg, ginger, and salt and blend again on high until a thick batter forms.
- Stir pecans into the batter.
- Grease loaf pan(s) with coconut oil. Pour batter into the pan(s).
- Bake at 350 degrees for 30 minutes or until tester comes out clean.
- Cool and slice to serve.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1/8 of loaf Amount Per Serving
- Calories
- 321
- Total Fat
- 24g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 113mg
- Sodium
- 116mg
- Total Carbohydrates
- 20g
- Fiber
- 4g
- Sugar
- 11g
- Protein
- 11g
- WW Freestyle
- 9
12 Comments
Join the discussionWhat size loaf pan(s)???
9×5, Dana. Enjoy!
I used silicone muffin pans and they turned out great and are easier to portion. Of course cook until they come out clean with a tester. I also microwave from frozen for 1-2 minutes.
Wonderful tip! Thank you for sharing!
Mine loaf was solid, did not look like the photo : (
Sorry to hear it did not turn out for you.
What can I substitute for the banana?
Since this is a Paleo recipe the banana is honestly best not substituted.
Sadly, mine came out dense and I don’t know if this is how it’s supposed to be. It doesn’t look or take like a cooked bread. Can you describe how the crumb is supposed to turn out?
It should come out similar to other quick breads, but will likely be more dense given that it’s paleo.
Mine came out dense too and took a lot longer than 30 minutes to cook…no idea what i did wrong.
Hi Arleen, I’m so sorry this recipe did not turn out for you. Since this recipe doesn’t have baking soda or powder, it will be a little more dense than other quick breads. I have passed your feedback along to our Menu Builder team to review this recipe.