Recipes / Snack

Paleo Pumpkin Bread

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Paleo Pumpkin Bread

Kim
The Cook
8 Servings
14 Ingredients
12 Comments

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!

Read More
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

  • 1.Loaf Pan
  • Labels

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?

  1. 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.

  1. 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.

  1. Place pumpkin, banana, maple syrup, almond butter, dates, eggs, and vanilla into a blender or food processor. Blend on high until smooth.
  2. Add almond flour, cinnamon, nutmeg, ginger, and salt and blend again on high until a thick batter forms.
  3. Stir pecans into the batter.
  4. Grease loaf pan(s) with coconut oil. Pour batter into the pan(s).
  5. Bake at 350 degrees for 30 minutes or until tester comes out clean.
  6. Cool and slice to serve.

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, fall, winter, low-sodium, low-carb, real-food, vegetarian, kosher, wwsmartpoints, soy-free, fish-free, shellfish-free

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, fall, winter, low-sodium, low-carb, real-food, vegetarian, kosher, wwsmartpoints, soy-free, fish-free, shellfish-free

12 Comments

Join the discussion

  2. 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.

  5. 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?

    1. It should come out similar to other quick breads, but will likely be more dense given that it’s paleo.

    1. 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.