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Pumpkin Pie Dessert Bread

Pumpkin Pie Dessert Bread (gluten free, dairy free, low calorie)

Who loves pumpkin pie? I do! I do! If you’re looking for a new fall favorite to replace your unhealthy traditional desserts, then look no further. This grain free recipe is moist and sweet and oh-so-good.

(Serves 16)

- 5 eggs
- ½ cup honey
- ½ cup pumpkin puree (canned)
- ¼ cup sunflower seed flour
- ¼ cup coconut flour
- ¼ cup Sweet Cinnamon Omega Crunch Shelled Flax Seeds
- 2 tsp pure vanilla extract
- 2 tsp ground cinnamon
- ½ tsp nutmeg

Method:

Preheat oven 350 F.

Line an 8x8 baking dish with parchment paper.
Add the eggs, honey, and pumpkin puree to a food processor and pulse until the eggs become frothy. Then add all the other ingredients and pulse until well blended. Pour the mixture into the lined baking dish and bake in preheated oven for 50-55 minutes or until toothpick comes out clean.

Nutritional Info Per Serving:
89 cals, 12g carbs, 4g fat, 3g protein, 9g sugar, 2g fiber

Recipe by Kitchen Caleigh


 

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