Pumpkin Bread

Name: Pumpkin Bread
Yield: N/A
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

Details

Time: 0 minutes
Yields: N/A

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

9x5 pan

parchment paper

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!