I have always been challenged when it comes to breakfast foods, especially for my kids. They just want to eat pancakes, waffles, and cereal for breakfast, aka simple carbs and refined sugar. I struggle with things to feed them that they will eat and will keep them satisfied. This recipe was created to fill that need, especially on days where we are busy, busy from moment one. This is perfect as a compliment to eggs, sausage, or bacon and I don’t get the “I’m hungry” complaints I get an hour after they eat cereal.
Pumpkin Almond Butter Bread Recipe
Prep Time: 15 mins
Cook Time: 30 mins
¾ cup pure pumpkin puree
¾ cup almond butter (for this recipe I used Justin’s Maple Almond Butter)
1 tsp almond extract (you can use vanilla extract if you prefer)
2½ tbsp coconut milk
3 tbsp ghee
3 tbsp maple syrup
2 tbsp pumpkin pie spice
2¼ cups almond flour
1 tsp baking soda
½ tsp salt
∗I added about half a bag of mini chocolate chips. If you need to keep this recipe dairy free, omit the chocolate chips or use ¾ cup of cocoa nibs or 100% dark chocolate chips∗
Preheat the oven to 350° and grease a loaf pan with coconut oil. I have found a coconut oil spray at Sprouts and I love it! You can see in the picture that it is definitely greasy looking but not puddly.
Next cream the pumpkin and almond butter together with an electric mixer until it is VERY smooth. The first time I made this, I made the mistake of mixing by hand and the almond butter never really incorporated and so the finished loaf had these uncooked pockets of almond butter, which is not what I was going for. Once the pumpkin/almond butter mixture is smooth, add in the extract, ghee, coconut milk, and maple syrup and mix until combined. When that mixture looks smooth, add in the eggs. By now your dough should look pretty close to this.
When your eggs are fully incorporated, it is time for the dry goods. Slowly add in the pumpkin pie spice, the baking soda, the salt, and almond flour. When the dough starts to look like dough, add in the chocolate chips if you are using them. Scoop the dough into the loaf pan. It should just about fill the pan.
Now it is in the oven for 30-35 minutes. The loaf is done when you a toothpick inserted in the center comes out clean. Let the loaf rest in the pan on a cookie rack for 10 minutes.
Remove from pan and enjoy!