Paleo Date Sweetened Pumpkin Bread

This recipe uses almond and coconut flour instead of grain-based flours, skipping the sweetener and making the overall result healthier.

| September/October 2019

pumpkin-bread
Photo by Getty Images/MarinaParshina

The use of almond and coconut flour instead of grain-based flours adds sweetness to this recipe without the addition of processed white sugar. Here, dates serve as the sole sweetener. For those accustomed to a sweeter palate, spread bread slices with jam or maple syrup.

Ingredients

  • 1⁄2 cup almond milk
  • 1 cup dates
  • 1-1⁄2 cups pumpkin
  • 1-1⁄2 cups almond flour
  • 1⁄2 cup coconut flour
  • 2 teaspoons cinnamon
  • 1⁄2 teaspoon ginger
  • 1⁄2 teaspoon nutmeg
  • 1⁄4 teaspoon allspice
  • 1⁄4 teaspoon cloves
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla

Directions 

  1. Preheat oven to 350 degrees Fahrenheit. Oil a loaf pan.
  2. Heat almond milk until warmed. Add dates and let them soak until soft, about 5 minutes.
  3. In a food processor, blend pumpkin with dates and almond milk until well blended. Set aside.
  4. In a large bowl, mix flours, dry spices, baking soda, and salt, stirring until well mixed.
  5. In a small bowl, whisk eggs and vanilla. Gently fold in pumpkin-date mixture, and then add to dry ingredients, stirring gently to incorporate.
  6. Pour batter into prepared pan.
  7. Bake for 45 to 50 minutes, or until set in the center.
  8. Remove from oven and let cool completely before slicing.

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