Pumpkin Snacking BUBS Bread

Feeling Fall AF over here but it’s not Fall. It’s actually hardly Spring but sometimes you just need a little pumpkin bread in your life. Don’t mind me! Wanna dive head first into a pan full o’ pumpkin bread? Don’t worry; you can make this dairy free and gluten free. Sorry vegan friends. I added collagen so it’s not vegan- friendly. If you omitted the collagen and subbed the eggs for flax eggs, you could give that a whirl! Try it and let me know if it works. Otherwise, the rest of you collagen loving friends will get about 11g of protein per serving. Now THAT is worth snacking over!

Pumpkin Snacking BUBS Bread

Serves 8

Clues

Preheat your oven to 350 degrees.

In a large bowl, mash the banana and add in pumpkin and mix it up. Throw in all of the wet ingredients and mix. Then all of the dry and mix.

Once you have your batter, pour it into a parchment lined loaf pan and spray with coconut oil.

Bake for about 45 minutes.

Top with additional chocolate chips if desired.

Ingredients

1 Cup pumpkin puree

1 super ripe banana

3 eggs

1/3 Cup almond butter (or any nut butter)

2 Tablespoons maple syrup

1/2 Cup coconut flour

2 Tablespoons flax meal

1 Tablespoon baking powder

1/2 Cup collagen (I used Bubs Naturals)

Dash of cinnamon, pumpkin spice and cardamom

1/2 Cup chocolate chips (I used Enjoy Life)