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

  1. Preheat oven to 375 degrees.
  2. Place pumpkin, banana, honey, vanilla extract, sunflower seed butter, dates, and eggs in a food processor and mix until well combine and smooth.
  3. Combine dry ingredients in a small bowl.
  4. Add dry ingredients to food processor and mix once again until completely incorporated.
  5. 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).
  6. Now top the bread mixture with pumpkins seeds.
  7. 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.
  8. Place on wire racks to cool.