My Whole 30 Pumpkin Bread

When you cut out the white cocaine in a 5 lb bag they sell legally and call sugar, you'll be amazed at the ways you can make something sweet without the white stuff.  Unlike the Whole 30 philosophy, I have nothing against honey.  I say it's God's sugar and was meant for us to enjoy and eat in proper proportion.  But this recipe won't even "cheat" on the Whole30 anti-honey rule.  And it definitely won't cheat on sweet pumpkin breadness!

My Whole 30 Pumkin Bread

1 cup smashed pumpkin
8 pitted medjool dates
1 ripe banana
3 T. coconut oil
3 eggs
1 t. vanilla extract
1/4 c. coconut flour
1/2 c. almond meal
1 T. cinamon
1/2 t. nutmeg
1/4 t. ground cloves
1/4 t. baking soda
1/2 t. salt
1/2 t. baking powder

Coconut whipped cream topping

In food processor blend 5 pitted medjool dates,  1/2 can of coconut milk,  2 T. coconut oil and 1 t. vanilla extract.  Blend until well blended.  Flecks of dates will remain.  Allow to thicken and cool in fridge before serving.   Makes a good fruit dip too!

Preheat oven to 375 degrees.

Grease bread pan with coconut oil.  In food processor blend pumpkin, dates, banana, coconut oil, eggs and vanilla.  In separate bowl mix together coconut flour, almond meal, cinnamon, nutmeg, ground cloves, baking soda, salt and baking powder.  Add flour mixture to pumpkin mixture and stir until well blended.  Pour batter into bread pan and bake for 30-35 minutes or until knife comes out clean.  Allow to cool for 30 minutes before cutting or removing from pan.  Serve with coconut whipped cream topping.

Enjoy!