Back
Recipes / Snack

Paleo Pumpkin Bread

Plan This Recipe Print

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.
  2. 6199580 Upgrade to a paid membership 72128 to unlock all instructions 106
  3. 3280370 Upgrade to a paid membership 73740 to unlock all instructions 94541
  4. 5377504 Upgrade to a paid membership 2999 to unlock all instructions 94844
  5. 7384770 Upgrade to a paid membership 60421 to unlock all instructions 50066
  6. 2253390 Upgrade to a paid membership 47585 to unlock all instructions 56028
  7. 7102017 Upgrade to a paid membership 80765 to unlock all instructions 8298

Upgrade to a paid membership to unlock all recipe instructions

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
  2. 7726110 Upgrade to a paid membership 17633 to unlock all instructions 64085

Upgrade to a paid membership to unlock all recipe instructions

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.