INGREDIENTS
- 1 cup can pureed pumpkin
- 2 banana
- 1 cup sunflower seed butter
- 8 large dates, pitted
- 8 eggs
- ½ cup raw honey
- 2 tsp. vanilla extract
- 6 tbsp. coconut flour
- 1/2 cup nuts, chopped (walnuts, pecan or almonds)
- 2 tbsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp. ground cloves
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp of sea salt
- ½ cup pumpkin seeds for topping
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Place pumpkin, banana, honey, vanilla extract, sunflower seed butter, dates, and eggs in a food processor and mix until well combine and smooth.
- Combine dry ingredients in a small bowl.
- Add dry ingredients to food processor and mix once again until completely incorporated.
- Pour ingredients into 2 well greased and (coconut) floured bread loaf pans with parchment paper lined bottoms (or a 9×9 inch pan, greased, floured and lined with parchment).
- Now top the bread mixture with pumpkins seeds.
- Place in oven and bake for 30-35 minutes for two bread pans, or 45-50 minutes for one 9×9 pan, or until toothpick inserted comes out clean, and bread is springing at center.
- Place on wire racks to cool.