Not only is this healthy pumpkin bread incredibly moist and packed with warm pumpkin pie spices, but it's also paleo, gluten-free, grain-free and keto-friendly. This is the perfect recipe for a healthy breakfast and dessert this fall.
In a medium mixing bowl, combine the wet ingredients: pumpkin puree, eggs, and almond butter.
Gently combine the wet and dry ingredients using a spatula.
Pour the batter into a greased or lined loaf pan and top with more pumpkin seeds and pecans. Bake for about 45 minutes, let cool, & Enjoy!
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