• 4 eggs
  • 1 cup of roasted pumpkin or organic canned pumpkin
  • ⅓ cup pure maple syrup or raw honey
  • ¼ cup coconut oil
  • 1 teaspoon pure vanilla extract
  • ½ cup coconut flour
  • 1 heaping tablespoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 tablespoons pepitas (pumpkin seeds)

For the Caramel Glaze:

  • 2 tablespoons pure honey or pure maple syrup
  • 2 tablespoons butter or ghee (for dairy free use coconut oil)
  • 2 tablespoons coconut milk or any other milk of choice
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • pinch of sea salt
  • ½ teaspoon arrowroot powder


  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, combine all liquid pumpkin bread ingredients.
  3. Stir in your dry ingredients, except the pepitas.
  4. Spread into a lightly greased standard size bread loaf pan (use butter or coconut oil for greasing).
  5. Top the pumpkin batter with the pepitas.
  6. Bake for 35-40 minutes or until center is cooked through.
  7. Let cool for a few minutes.
  8. Pour the caramel glaze all over the bread.
  9. Enjoy!

 For the Caramel Glaze:

  1. In a small saucepan, melt the butter over medium low heat.
  2. Stir together the coconut milk and arrowroot powder and pour that in with the butter.
  3. Add vanilla, cinnamon and sea salt.
  4. Stir until it starts to simmer and gets a little bit thicker.
  5. Remove from heat and stir in the honey until well mixed (by removing the pot from the heat, it preserves the enzymes of the raw honey).
  6. Let the glaze cool for 10-15 minutes before pouring over the pumpkin bread.


If you decide to make this without the glaze add the extra honey/maple syrup and cinnamon that were called for in the glaze to the batter.