Paleo Pumpkin Bread
HB-11537 · Hand-built original · American
A pumpkin bread made with almond flour, pumpkin puree and mashed banana, spiced with pumpkin pie spice and baked in a loaf pan.
AmericanBreakfast1 hrServes 12199 kcalVegetarianDiabeticRenal
Main ingredient: banana
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 2 cups almond flour
- 1/4 cup tapioca flour
- 3/4 cup pumpkin puree
- 1 large ripe banana
- 2 eggs
- 1/4 cup coconut oil or butter (melted and cooled)
- 2 tablespoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Method
- Heat the oven to 350°F and line a loaf pan with parchment paper, spraying the pan first so the paper sticks.
- Whisk the almond flour, tapioca flour, pumpkin pie spice, baking soda and sea salt together in a medium bowl.
- Blend the pumpkin puree, banana, eggs, melted coconut oil or butter and vanilla extract for 10 to 15 seconds, until smooth.
- Pour the blended mixture into the dry ingredients and stir lightly until just combined.
- Scrape the batter into the loaf pan and smooth the top with a spatula.
- Bake for 50 to 52 minutes, until a toothpick comes out clean, then cool the loaf before slicing it.
Prep: 10 min · Cook: 50 min · Total: 60 min
Nutrition (per serving, where published)
199 kcalCalories
6.8 gProtein
9.6 gCarbs
16.1 gFat
4.4 gSaturates
2.7 gFibre
2.2 gSugars
244 mgSodium
31 mgCholesterol
250 mgPotassium
73 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data