Pumpkin Bread

Moist, rich, and perfect for fall!
Ingredients & Directions
Ingredients
-
3⁄4 cuperythritol
-
1⁄2 cupcoconut flour
-
2 cupsblanched almond flour
-
2 tspsgluten free baking powder
-
2 tspspumpkin pie spice
-
4large eggs, beaten lightly
-
1⁄4 tspsea salt
-
1⁄3 cupbutter, melted (sub ghee or coconut oil if desired)
-
3⁄4 cuppumpkin puree
-
1⁄4 cuppumpkin seeds
-
Your favorite LILY'S chocolate bar or chocolate chips
Directions
Equipment Needed




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.