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Paleo Pumpkin Bread

<p>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!</p>
8 Servings Recipe By

Ingredients

  • 1 cup Pumpkin, Canned
  • 1/2 medium peel Banana
  • 1/4 cups Maple Syrup
  • 1/2 cups Almond Butter
  • 4 individual pit Dates
  • 4 individual Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Almond Flour
  • 1 tablespoon Cinnamon
  • 1/2 teaspoons Nutmeg
  • 1/4 teaspoons Ginger, Ground
  • 1/8 teaspoons Sea Salt
  • 1/4 cups chop Pecans
  • 1 tablespoon Coconut Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/8 of loaf
  • 321 Calories
  • 24g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 113mg Cholesterol
  • 116mg Sodium
  • 20g Total Carb
  • 4g Fiber
  • 11g Total Sugars (Includes 6g Added Sugars)
  • 11g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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. 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 for 10 minutes. Remove from pan and cool completely on a wire rack.
  7. Slice into servings, place in freezer bags, then label and freeze.

Make From Frozen Serving Day Directions

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. Serve bread thawed.

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