Pumpkin Bread (gluten & dairy free)

ThPumpkin_Bread-490is 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!
Pumpkin Bread
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.
Enjoy! mmmm…good!

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