Guess who’s back?! Boy did it feel good to get into a proper kitchen and bake. I’m really looking forward to bringing you some of my fall favorites now that I have a brand spankin’ new kitchen! I’m not going to lie, even though I wasn’t a huge baker before this – I missed it a lot. It was calming and felt good to take my mind off of the unpacked boxes in the bed room.
I didn’t realize how much pumpkin and baking supplies I bought for some yummy baked good before we got pushed out of our apartment! I realized I didn’t even need to buy anything else to start baking again. I couldn’t wait to bake these because I found this awesome baking mini baking pan at HomeGoods and I wanted to use it so badly! It now finally made its debut.
I think most people associate pumpkin with candy and dessert. And while that’s true, their assumption has them completely by pass all of the amazing benefits of the squash! If you’re not into eating pumpkin, you may have seen skin care brands use pumpkin in their products. Those benefits are still there when you eat it – just for the inside out!
Pumpkin is PACKED with Vitamin A! Say good bye to your glasses because your eyes just got a huge upgrade! Carrots aren’t the only big hitter on the block.
And of course it has fiber in it! The purée that I used was only 7 net carbs and 3g fiber per half cup, multiply that by 2 (to make a cup) and this delicious dessert has at least 6g of fiber! In its natural state it has a low caloric density and makes for amazingly, healthy fall dessert.
Make this next time you’re invited to a Friendsgiving for a potluck! It’s packed with flavor, pretty light to eat, and a crowd pleaser! If you don’t have time to run out and get these adorable mini (and cheap) loaf pan, you can use a regular larger bread pan. You just have to bake it for a little longer!
- 3/4 cup butter, melted
- 4 large eggs
- 1/3 cup unsweetened almond milk
- 1 cup canned 100% pure pumpkin puree
- 1/4 tsp maple extract
- 2 cups super fine almond flour
- 1/2 cup coconut flour
- 4 tsp baking powder
- 1/2 cup monk fruit sweetener
- pinch of salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 cup lily’s chocolate chips
- Preheat oven to 350°F.
- Spray down the loaf pan with cooking oil
- Add butter, eggs, milk, pumpkin and maple extract into one large bowl and mix until smooth.
- Add almond flour, coconut flour, baking powder, monkfruit sweetener, salt and spices into the same large bowl. Mix until smooth.
- Add lily’s and walnuts (or nuts of your choice)
- Pour batter into prepared loaf pan and add any additional toppings.
- Place in the oven for 25 minutes or until knife/toothpick comes out of the bread cleanly. *If you make it in one single pan, bake for 50-55 minutes.
- Let bread cool completely before slicing and serving. Keep any uneaten bread sealed tightly to prevent it from drying.
- The batter can also be mixed in a food processor
- Bread can be reheated in toaster over or microwave, served over butter or pumpkin hummus
- You can add more sweetener if you prefer a sweeter dessert bread
Another amazing thing about pumpkin is that it’s versatile! I can’t wait to add more pumpkin to my diet as we move into the fall. Not only is it amazing for desserts, but it’s great to add with your favorite vegetable medley. Definitely be careful when you pick some up at the grocery store! If you end up picking up some canned pumpkin, be sure to read the label! Not all pumpkin is 100% puree.
Try these for breakfast!
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