Pumpkin Bread Bars
Pumpkin Bread Bars (paleo, gluten free, vegan, dairy free, egg free)
It’s that time of year again, pumpkin everything. I’m not complaining, fall is one of my favorite seasons. I love the color change of the leaves, cooler weather, and all things pumpkin. As much as I love pumpkin pie, I don’t always feel like making a pie crust. Pumpkin bread is good too but it also can be challenging to make without eggs. Luckily, this recipe gives you the best of both worlds. I would describe these bars as a cross between pumpkin pie and pumpkin bread. They are also really easy to make, so no need for pie crust, or trying to make bread rise. So at your next holiday gathering, give these bars a try! Or if you just don’t want to wait for Thanksgiving to eat a pumpkin dessert!
Details
Desserts, paleo, egg free, dairy free, vegan, gluten free
Ingredients
3/4 cup nut or seed butter
1/2 cup pumpkin puree (make sure it isn’t pumpkin pie filling, just pumpkin)
1 mashed banana
1/4 cup maple syrup or honey
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1 tbsp. coconut or cassava flour
optional (1/4 cup chocolate chips or chopped nuts)
Instructions
Preheat oven to 350 degrees. Line 8x8 baking dish with parchment paper or grease well.
In a large bowl mash the banana with a fork. Add pumpkin puree, maple syrup or honey, vanilla, and nut or seed butter. Mix well.
Add the baking soda, salt, pumpkin spice, cinnamon, and coconut or cassava flour. Mix well. It should be a thick batter
Pour into 8x8 baking dish and bake for 30-35 minutes.
Let cool before cutting. Store in the refrigerator, or freezer. If stored in the freezer let thaw for about 45 minutes.