Paleo Pumpkin Blueberry Bread Recipes
BLUEBERRY PUMPKIN BREAD
Categories Breakfast & Brunch Breads Fall & Winter Using Frozen Blueberries
Yield 1 loaf (8 servings)
Number Of Ingredients 15
Steps:
- Pumpkin Bread Instructions Preheat oven to 350°. Butter an 8-½ x 4-½ inch loaf pan. In a large bowl, beat pumpkin, sugar, orange juice, eggs, and oil until smooth, about 1 minute. In a small bowl, stir flour, baking powder, salt, and pumpkin pie spice. Add to pumpkin mixture and stir just until just combined. Spoon 1/3 of the batter into pan and spread evenly. Stir blueberries into remaining batter in bowl and spoon over batter in pan, spreading evenly. Bake for 60-65 minutes; cool in pan on a rack for 10 minutes before turning the loaf out onto the rack to cool completely. Drizzle with glaze.
- Glaze Instructions In a bowl, combine sugar and butter until combined. Add milk and vanilla and continue beating until smooth. Drizzle over bread.
Nutrition Facts :
PALEO PUMPKIN BLUEBERRY BREAD
Make and share this Paleo Pumpkin Blueberry Bread recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 55m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Add cashews and macadamia nuts to the food processor and blend into a fine nut meal.
- Drizzle macadamia nut oil while the blade is going until you have nut butter.
- Add banana and pumpkin puree to the food processor along with the nut butter and process until you have a thick mixture.
- In a large mixing bowl beat the eggs. Then add the banana nut mixture, almond meal, baking soda, baking powder, cinnamon, pumpkin pie spice and a pinch of sea salt.
- Mix until combined then fold in blueberries.
- Coat a bread pan with coconut oil and pour your mixture inches.
- Bake for 45-60 minutes or until the center is set.
- Let cool for 5-10 minutes before serving warm.
Nutrition Facts : Calories 2194.4, Fat 171.9, SaturatedFat 27.6, Cholesterol 372, Sodium 3230.9, Carbohydrate 137.2, Fiber 31.6, Sugar 44.9, Protein 62.8
PERFECT PALEO PUMPKIN BREAD
Delicious and dense paleo breakfast or snack bread.
Provided by Evolve28
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.
- Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix.
- Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 18.8 g, Cholesterol 93 mg, Fat 11.6 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 8.7 g, Sodium 733.2 mg, Sugar 13.9 g
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