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  • Writer's pictureCaroline Healy

Pumpkin Bread (GF, DF)

This past weekend in VA has been rainy and lazy, which has put me in full-blown baking mode... So I decided to pretend it was Fall anyway by baking this insanely delicious, decadent, gluten-free pumpkin bread (I know, I know, it's only August). But honestly, I'll eat pumpkin anytime of year. This recipe is paleo-friendly AND keto-friendly (gotta check all our boxes right?), but most importantly, one of the best pumpkin breads I've had. See below for details!


(Serves 12)

  • 2 cup Sunflour

  • 1/2 cup coconut flour

  • 3/4 cup Lakanto Monk fruit sweetener (or keto sweetener of choice)

  • 2 tsp pumpkin pie spice

  • 2 tsp baking powder

  • 1/4 tsp sea salt

  • 3/4 cup pumpkin puree

  • 4 large eggs

  • 1/4 cup ghee, melted and cooled

  • 1/4 cup pumpkin seeds


  1. Preheat the oven to 350 degrees. While oven is preheating, lightly grease a 9x5 in loaf pan or line it with parchment paper.

  2. In a large bowl, mix together the sun flour, coconut flour, monk fruit sweetener, pumpkin pie spice, baking powder, and sea salt.

  3. Add the pumpkin puree, eggs, and melted ghee, and mix until well combined.

  4. Scoop the batter into the loaf pan and sprinkle the top with pumpkin seeds, pressing them gently into the surface.

  5. Bake for 50-60 minutes, or until inserted toothpick comes out clean.

  6. Let cool completely before removing from the pan and slicing.

  7. Optional additions: Chocolate chips, blueberries, etc. Enjoy!

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