Pumpkin Bread Spice and Everything Nice
Most bread recipes are full of sugar or artificial sweeteners which doesn’t work if you want to lose weight and keep it off(2), plus artificial sweeteners like Splenda, Equal, Sweet’n Low, Truvia will disrupt the bacterial balance in the intestines(1), so not a recommended substitute.
As a side note, to boost your gut bacteria. Check out GastricHealth Probiotics, specially formulated for RNY and VSG patients and guaranteed to boost your gut bacteria
The surprising ingredient of Medjool Dates to sweeten this recipe is fabulous because combined with the pumpkin, each slice contains 2 grams of fiber! This pumpkin bread recipe won’t disappoint! I PROMISE!
Surprising benefits of pumpkin puree
Pumpkin puree is packed full vitamin A & C which is important in forming collagen. Guess what? Collagen provides the elasticity in your skin allowing it to bounce-back when losing weight. So boosting vitamin A & C rich foods is helpful in supporting collagen production.
Pumpkin puree doesn’t have much flavor so to boost collagen you can easily add it to:
1/4 teaspoon sea salt
1/2 cup Arrowroot Starch
1 1/2 teaspoon pumpkin pie spice
10-12 Medjool Dates
1/2 cup + 2 Tablespoons canned pure pumpkin
3/4 teaspoon baking soda
1/2 teaspoon apple cider vinegar
1/4 cup+ chopped pecans
PUMPKIN BREAD DIRECTIONS
Place all ingredients(except pecans) in a blender or food processor and blend until well mixed. Stir in pecans. Grease 2 mini loaf pans with coconut oil using a paper towel. Pour batter into each loaf pan. Top with additional pecans if desired. Bake 350 degrees 30-35 minutes until toothpick comes out clean. Serve.