Description
Pumpkin Granola Mini Paleo Bread Loaves, a fantastic recipe to make at the beginning of Fall. Naturally Paleo, gluten-free and dairy-free.
Ingredients
Units
Scale
- 4 ripe bananas, pureed
- 4 eggs
- 1/4 cup almond butter
- 1/2 cup pumpkin puree
- 5 tbsp coconut oil, divided
- 1/2 cup coconut flour
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Paleo granola, to garnish
Instructions
- Preheat oven to 350 F.
- Grease three 3 ¼“ mini bread pans with coconut oil spray and set aside.
- Mix coconut flour, cinnamon, baking soda, baking powder and salt in a large bowl. Set aside.
- Whisk eggs, pureed bananas, almond butter, pumpkin puree, coconut oil and vanilla extract in a separate bowl, and pour over dry ingredients. Mix until no lumps remain.
- Distribute batter evenly between the three bread pans, and sprinkle Paleo granola on top of each. Bake for 50-60 minutes, or until a toothpick comes out clean when inserted.
- Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American