1/3cupbutter (melted; sub ghee or coconut oil if desired for dairy-free)
Set oven at 325 degrees F. 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, add pureed pumpkin, butter and eggs and mix well. Once combined, pour batter into pan until even.
Sprinkle pumpkin seeds on the top and then bake for about hour (50-60 min), until toothpick check is clean. Before removing loaf from pan, make sure to cool completely!
Per Serving: 215 calories, 18g fat, 8g protein, 8g total carbs, 4g net carbs