Gluten Free & Sugar Free Pumpkin Bread
from PurelyTwins.com
- 1 cup pumpkin puree (8oz)
- 1 large plantain (7oz peeled)
- 3/4 cup pumpkin seed flour (3oz)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 eggs
- 1/4 cup coconut oil, liquid (2oz)
- 1/4 teaspoon Stevia (optional)
- Preheat your oven to 350 degrees.
- Place pumpkin puree and plantains (peeled) in a food processor or blender. Blend until smooth.
- Add in eggs, spices, vanilla, baking soda and baking powder. Continue to blend.
- Add in pumpkin seed flour (which we soaked overnight, dried in dehydrator, grind into flour). Blend.
- Add in coconut oil (liquid). Blend.
- Lightly grease bread loaf (9x5 loaf pan) with some coconut oil.
- Pour pumpkin bread batter into bread loaf pan.
- Bake for about 40-50 minutes. *Ours went for about 45 minutes.
- Slice and enjoy!