Paleo Pumpkin Bread
Ingredients
Dry Ingredients
-
½
cup
coconut flour
-
¼
cup
tapioca flour
-
1½
cups
almond flour
-
2
tbsp
ground cinnamon
-
1
tsp
ground ginger
-
½
tsp
freshly grated nutmeg
-
½
tsp
ground clove
-
¼
tsp
ground cardamom
-
1½
tbsp
baking soda
-
½
tsp
Himalayan or fine sea salt
-
½
cup
chopped pecans
-
½
cup
chopped dates
Wet Ingredients
-
1
large
ripe banana
-
2½
cups
pumpkin puree
-
3
large
eggs
-
½
cup
canned coconut milk
-
½
cup
unsweetened applesauce
-
½
cup
date paste
-
2
tbsp
blackstrap molasses
-
2
tbsp
lime juice
-
1
tbsp
pure vanilla extract
Toppings
-
2
tbsp
chopped pecans
-
2
tbsp
chopped dates
Instructions
- Preheat the oven to 350°F and prepare a loaf pan with parchment paper or grease it.
- In a small bowl, mix the dry ingredients except for the chopped dates and pecans, then sift and set aside.
- In a separate bowl, mash the banana and whisk it with the other wet ingredients until combined.
- Add the dry ingredients to the wet mixture and mix until just combined, then gently stir in the dates and pecans.
- Pour the batter into the prepared loaf pan and sprinkle the extra chopped dates and pecans on top.
- Bake in the oven for 70-75 minutes until the center is set and a toothpick comes out clean.
- Let the loaf cool in the pan for about 5 minutes before carefully unmolding it.
- Finish cooling on a wire rack and refrigerate overnight before slicing for best results.
Nutrition Facts (estimated)
Servings
12
Calories
279
Total fat
16g
Total carbohydrates
32g
Total protein
7g
Sodium
540mg
Cholesterol
41mg
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