How do I love pumpkin? Let me count the ways…
Just one more way for me to ingest cinnamon and nutmeg! This recipe is not terribly sweet, and is more bread-like. With faint pumpkin qualities, it makes an excellent breakfast. Check out my previous post on how to make your own gluten and dairy free pumpkin puree:
1 ripe banana
1 cup pumpkin puree
1/3 cup maple syrup
1.5 cups almond flour (any gluten free flour will do)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tbs. coconut oil
Preheat oven to 425 degrees fahrenheit. Use a papertowel and spread the 1 tbs. coconut oil on the bottom and sides of a bread pan.
In a large mixing bowl, blend banana, almond flour, and pumpkin puree. Once this is thoroughly blended, add nutmeg, cinnamon, baking soda, and maple syrup. Pour into the bread pan and bake for 20 minutes or until a fork test provides a clean fork.
Enjoy, and make your day great!