Pumpkin Bread Pudding

This Paleo Pumpkin Bread Pudding is a delightful twist on a classic dessert, combining the warm flavors of pumpkin and spices with a custard-like texture. It's a guilt-free indulgence that is both satisfying and nourishing.

Ingredients

• Pumpkin puree - 200 grams
• Almond milk - 240 ml
• Eggs - 2 large
• Honey - 2 tablespoons
• Coconut flour - 3 tablespoons
• Chia seeds - 1 tablespoon
• Cinnamon - 1 teaspoon
• Nutmeg - 1/2 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Pecans - 30 grams, chopped

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, whisk together the pumpkin puree, almond milk, eggs, honey, vanilla extract, and salt until well combined.
3. In a separate bowl, mix the coconut flour, chia seeds, cinnamon, and nutmeg.
4. Gradually add the dry mixture to the wet mixture while whisking to avoid lumps.
5. Fold in the chopped pecans.
6. Pour the mixture into a greased baking dish (approximately 20x15 cm).
7. Bake in the preheated oven for 30-35 minutes or until the top is golden and a toothpick comes out clean.
8. Allow to cool for 5-10 minutes before serving.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 185 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.24 L

Health Benefits

• Rich in fiber, which aids digestion.
• Packed with vitamins A and C from pumpkin, supporting immune health.

Tags