These moist Coconut Flour Pumpkin Bread slices make a delicious healthy treat or even breakfast. This pumpkin loaf is gluten free, clean eating, paleo, and can easily be made low carb or keto friendly.
Whether fall is in full swing or at any other time of year, pumpkin bread is always a good idea! Even if Starbucks only serves pumpkin spice lattes for a limited time, there are pumpkin recipes happening in my kitchen year-round.
Pumpkin is a fantastic ingredient to make moist baked goods, to make and thicken healthy sauces, or a sneaky (and rather flavor-neutral) way to add some vegetables to your smoothies.
Making a healthy pumpkin bread with coconut flour has been on my to-do list for a while (2 years at least) and finally this year it happened.
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Ingredients & Substitutions
- eggs
- pumpkin puree
- honey or maple syrup or liquid sugar free sweetener
- nut butter - like peanut or almond butter; or a seed butter like sunbutter or tahini
- coconut oil melted
- vanilla extract
- coconut flour
- flaxmeal
- baking powder
- pumpkin pie spice
- sea salt
- nuts/seeds/chocolate chips optional
See recipe box for details.
Instructions
This pumpkin bread batter can be whisked up with just one bowl and a wooden spoon. Adding the dry to the wet ingredients allows for best incorporation without over-mixing.
1. Whisk together eggs, pumpkin puree, sweetener, nut butter, coconut oil, and vanilla extract.
2. Add coconut flour, flax meal, baking powder, cinnamon, and salt; whisk until combined.
3. Fold in optional add-ins.
4. Pour batter into a parchment paper lined loaf pan.
5. Optionally top with more of the add-ins. Then bake until a toothpick comes out clean and the top springs back when pressed
6. Cool in the pan, then transfer to a cooling rack. Slice and enjoy optionally toasted and spread with nut butter.
Storage
The pumpkin loaf will keep covered at room temperature for 2-3 days. About a week in the fridge if stored in airtight container. It can also be frozen in freezer for several months.
Variations
Pumpkin Muffins: You could bake this pumpkin bread batter in a muffin tin instead of a loaf pan. However, I actually have a coconut flour pumpkin muffin recipe here. Check out that muffin recipe first, compare the ingredient lists, and then you can decide which would work better for you. Personally, I recommend the muffin recipe of this loaf recipe for making muffins.
FAQs
The secret to baking with coconut flour is to understand that it is highly absorbent and requires more liquid compared to other flours. When using coconut flour, you typically need to use more eggs and other wet ingredients to achieve the right consistency. Additionally, letting the batter sit for a few minutes before baking allows the coconut flour to fully absorb the liquids.
I use my pre-made pumpkin pie spice mix in this paleo pumpkin bread recipe. It already combines all of my favorite spices like cinnamon, cloves, ginger, and nutmeg. Or use store-bought pumpkin spice or simply cinnamon, or whatever combination of sweet baking spices you have in your pantry.
Yes, this can be a keto pumpkin bread recipe IF you use a sugar-free sweetener. I highly recommend this Monkfruit Syrup as a substitute for baking recipes that call for a liquid sweetener.
Coconut flour is less likely to spike blood sugar compared to regular wheat flour because it has a low glycemic index and is high in fiber. The fiber content slows down the absorption of sugar into the bloodstream, helping to maintain stable blood sugar levels.
Recipe
Coconut Flour Pumpkin Bread
Ingredients
- 3 large eggs
- ¾ cup pumpkin puree
- ⅓ cup honey or maple syrup or liquid sugar free sweetener
- ⅓ cup nut or seed butter
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- ¾ cup coconut flour
- ¼ cup flax meal
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
- ⅔ cup nuts/seeds/chocolate chips optional
Instructions
- Preheat your oven to 350°F/180°C. Line a 8x4-inch (20x10cm) loaf pan with parchment paper.
- In a large bowl whisk together eggs, pumpkin puree, sweetener, nut/seed butter, melted coconut oil, and vanilla extract.
- To the wet ingredients add coconut flour, flax meal, baking powder, cinnamon, and salt. Whisk together until everything is well combined.
- Fill the pumpkin bread batter into the prepared loaf pan. Bake at 350°F for 50-60 minutes. When the loaf is done a toothpick inserted into the center will come out clean. And the top will look cooked and spring back when lightly pressed.
- Let the loaf cool inside the pan for at least 30 minutes. Then turn it over onto a cooling rack and remove the pan and parchment.
- The pumpkin bread slices taste amazing when toasted. I also like to spread a little nut butter on top.
- The pumpkin loaf will keep at room temperature for 2-3 days. About a week in the fridge if stored in airtight container. It can also be frozen in freezer for several months.
Notes
Nutrition
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Laura
This was ADDICTING!!! So good!! Thank you for the recipe!! I’m sure my toddler will love it too!!
Jennifer @ Leelalicious
Thanks for your wonderful review, Laura!
Sandy Drew
This is easy and tasty. Thanks
Jennifer @ Leelalicious
Thanks for you review, Sandy!
Linda
What does the flax seed meal do for the bread? I want to make this but don’t have the flax. How much would it change the texture ? Thank you
Jennifer @ Leelalicious
Hi Linda, the flaxseed meal, besides adding fiber and a wholesome flavour, help absorb moisture in the bread. Although I couldn't say how this would work with certainty, you may be able to get away with replacing the flax meal with ground chia seeds (perhaps whole would work too).
Kathryn
This was my first time using coconut flour, and while the bread was nice and moist, I didn't care for the flavor. I put in a little more cinnamon and nutmeg than called for, but couldn't taste either. The one flavor that came through was baking powder. 🙁
Regina | Leelalicious
Sorry to hear the recipe didn't work for you. So interesting about the baking powder. I never have that issue with baking powder. But I frequently can taste baking soda in some recipe and don't care for it. Maybe different brands have more pronounced flavor or ratios?
Faythe
Made this today and it’s really good.
Veronica
I loved this recipe!!! I loved the texture. Knowing it's healthy really made me feel less guilty about it. Also, I forgot to add the salt, so I added it when it was ready to go in the oven. Bad Idea LOL. I should have just left the salt out at that point. The portion that I had added the salt wasn't mixed very well (even though I thought I did). But GREAT RECIPE!!! Definitely keeping for future uses.