Creamy pumpkin bread that tastes a lot like bread pudding. Sweetened with fruit, with a chewy, creamy texture. Perfect for breakfast or dessert.
Ingredients
⅔ cup of pumpkin seeds ground up in a food processor to release the oils. Grind for 2 minutes, scrape the sides and repeat about 4 times.
2 eggs
¼ cup of maple syrup
2 sliced bananas
1 teaspoon of vanilla
¼ teaspoon of salt
1 cup of pumpkin puree
½ teaspoon of Pumpkin Pie Spice (a blend of cinnamon, ginger, nutmeg and all spice)
optional: ¼ teaspoon of cardamom
1 Tablespoon of lemon juice
½ cup of tapioca
3 Tablespoons of apple butter or apple sauce
2 teaspoons of baking powder
3 Tablespoons of butter or ghee or coconut oil or shortening (your choice)
⅓ cup of chocolate chips
1.5 apples, diced into small chunks
optional: 1 Tablespoon of coconut butter (pulverized and sprinkled on top of the batter)
Instructions
Preheat oven to 360 F.
Grind the pumpkin seeds in the food processor for 8 minutes, stopping every 2 minutes to scrape the side (or just use store bought nut butter). If you want the pumpkin seed butter to be creamier process for longer but this will still work great if the texture is still a bit crumbly/grainy.
Melt your oil of choice (I used butter)
Mix all the ingredients in a bowl with a hand mixer or a spatula/fork
Bake for one hour
Let cool, slice into bars and enjoy pumpkin heaven!
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/10/10/pumpkin-bread-pudding-bars/