Pumpkin Bread 2.0

Source: comfybelly.com
Course: Sides
Preperation time: 10min
Cooking Time: 45min
Serves: 5

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 cup Walnuts 2 2 2 2 8 8 77 77
3/4 Teaspoon Baking Soda 0 0 0 0 0 0 0 0
1/2 Teaspoon Ginger 0 0 0 0 0 0 1 1
1/2 Teaspoon Clove(s), Ground 0 0 0 0 0 0 1 1
1 Whole Pumpkin 1 1 3 3 0 0 13 13
1/2 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1/2 Teaspoon Nutmeg 0 0 0 0 0 0 1 1
1/2 Teaspoon Cinnamon 0 0 0 0 0 0 1 1
2 Large(s) Egg(s) 3 3 0 0 2 2 31 31
2 cup(s) Almond Flour/Meal 12 12 12 12 29 29 331 331
1/2 cup Honey 0 0 28 28 0 0 103 103
Total: Approximate Nutrition Info, Per Serving: 17 46 38 558
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Instructions

Pumpkin Puree

  1. Slice the pumpkin (or other squash) in half (from stem to bottom), take out the seeds (and make toasted seeds).
  2. Roast the pumpkin for about 1 hour (at 350 degrees F), face down, in some water that covers the bottom of the dish. You can also steam the pumpkin. Alternatively, you can dry roast it by wrapping it in foil and placing it in the oven. That would also reduce the moisture in the puree.
  3. Cool the pumpkin, peel the skin off, and puree it in a blender or food processor.


Method
 

  1. Preheat your oven to 350 degrees F.
  2. Combine all the dry ingredients in a bowl, blend well, and then add the wet ingredients and blend well.
  3. Bake in a bread pan (I used a Pyrex glass dish, 5 inches x 9 inches) for 45 minutes or until the outside is brown. When it’s done, a toothpick inserted in the middle will come out clean.
Visit comfybelly.com for the full instructions.

Notes


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