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Pumpkin Bread

Moist, rich, and perfect for fall!

Ingredients & Directions


  • 3⁄4 cup
  • 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


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

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


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


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


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.


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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