This yummy in your tummy pumpkin bread is delicious and full of vitamins and antioxidants to help support your brain, heart, and gut health! Eggs are a great source of protein, and they are full of vitamins A & E and selenium. Pumpkin adds great flavor and contains beta-carotene which helps with inflammation and boosts your immune system. Almond flour, which is keto-friendly and gluten-free, is super fibrous and full of vitamin E. Ground flax is a great little addition to this recipe as it is full of fiber, which will keep you full longer, and it is rich in Omega-3 fatty acids which means you’ll be lowering your cardiovascular risk as you munch on this delightful treat! Lastly, I enjoy throwing in some walnuts, as it adds a nice crunch and further helps support heart and brain health since it is also a great source of Omega-3 fatty acids.
Ingredients:
- 3 large eggs, room temperature
- 1 can pure pumpkin puree
- ½ cup monk fruit erythritol blend
- 1 TBSP vanilla extract
- 2 tsp pumpkin pie spice
- 2 cups almond flour blanched, superfine
- 1 TBSP ground flax
- ½ tsp salt
- 1 TBSP baking powder
- ¼ cup Lily’s baking dark chocolate chips
- ½ cup chopped walnuts
Instructions:
- Preheat oven to 350 degrees F. Line a small loaf pan with parchment paper. Lightly spray with oil (I used avocado).
- Whisk eggs, pumpkin, monk fruit, and vanilla together. Add the pumpkin spice and whisk to combine.
- Slowly add the almond flour. Mix in the flax, salt, and baking powder.
- Gently fold in the chocolate chips and chopped walnuts.
- Transfer the batter to the prepared loaf pan.
- Bake for 40-50 minutes, just enough to get a slight browning on top.
- Place in the refrigerator overnight so the bread does not fall apart when you remove it from the pan.
