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Pumpkin Bread

Moist, rich, and perfect for fall!

Ingredients & Directions

Ingredients

  • 3⁄4 cup
    erythritol
  • 1⁄2 cup
    coconut flour
  • 2 cups
    blanched almond flour
  • 2 tsps
    gluten free baking powder
  • 2 tsps
    pumpkin pie spice
  • 4
    large eggs, beaten lightly
  • 1⁄4 tsp
    sea salt
  • 1⁄3 cup
    butter, melted (sub ghee or coconut oil if desired)
  • 3⁄4 cup
    pumpkin puree
  • 1⁄4 cup
    pumpkin seeds
  • Your favorite LILY'S chocolate bar or chocolate chips

Directions

Equipment Needed 
oven oven
 9x5 pan 9x5 pan
 parchment paper parchment paper
 large bowl large bowl
1

Set oven to 325F. In a 9x5 pan, use enough parchment paper to line pan until the edge of paper overlaps pan edges.

2

Combine flours, erythritol, salt, spice, and baking powder in a large mixing bowl.

3

Next, pumpkin puree, butter, and eggs and mix well. Add mixture to dry ingredients and pour the batter into the pan.

4

Sprinkle pumpkin seeds on top and bake for 50-60 minutes, until a toothpick check is clean. Before removing loaf from pan, make sure to cool completely.

5

Melt your favorite LILY'S chocolate bar/baking chips with some coconut oil over low heat. Drizzle on top, slice, and enjoy!


Recipe contributed by ketodietrule.

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