This is a quick and easy pumpkin bread recipe. A nice treat to feel cozy and warm in the Fall. As an added bonus it’s gluten & dairy free and it’s loaded with fiber, potassium, and protein!
Makes 1 small loaf, or a dozen muffins
- 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 (optional)
Preheat your oven to 375 degrees.
In a blender, combine pumpkin, banana, honey, nut butter, dates, eggs, and vanilla. Blend until very smooth.
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.