| Prep Time | 10 Mins |
| Cook Time | 90 Mins |
| Servings |
|
Ingredients
- 3 & 1/2 Cups Pumpkin or butternut squash, grated
- 4 free-range eggs
- 1/4 tsp ground nutmeg
- 1/4 Cup extra virgin olive oil
- 2 tsp baking powder
- 1 & 1/2 Cups whole wheat flour
- 1 & 1/2 Cups almond meal
- 1/4 Cup maple syrup
- 2 tbs water
- 12 Oz light cream cheese
Ingredients
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Instructions
- Preheat oven to 375F. Line a bread pan with parchment paper.
- Combine all ingredients, excluding the cream cheese, in a food processor and mix until just combined.
- Pour batter into a prepared pan and bake for 1 & 1/2 hours or until a skewer comes out clean when inserted into the center.
- Slice into 16 pieces and serve spread with a tablespoon of cream cheese.
- Wrap individual slices and store in the freezer to defrost and reheat as required or store the whole loaf in an airtight container in the fridge for 3-4 days.
Recipe Notes
225 calories per serve