Coconut Flour Pumpkin Bread

These moist Coconut Flour Pumpkin Bread slices make a perfect 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's happened. Right as we were in the middle of packing up our house before leaving to spend the winter months by the beach, I carved out some time to make this delicious fall treat.

How To Make Pumpkin Bread

I like to make my quick bread recipes as simple as possible. This pumpkin bread batter can be whisked up with just one bowl and a wooden spoon.

I am a strong believer in adding dry to wet ingredients (versus the opposite) for best incorporation without overmixing. So start by adding all the wet ingredients - eggs, pumpkin puree, sweetener, nut or seed butter, melted coconut oil, and vanilla extract - to the bowl. Whisk until everything is uniformly combined.

Then you can add the dry ingredients individually on top of the wet mix (no need to whisk them together separately in a different bowl). The dry ingredients are coconut flour, flax meal, baking powder, pumpkin pie spice, and sea salt.

Stir to incorporate the dry ingredients into the wet ones. When so dry pockets remain add optional add-ins like chocolate chips, nuts, etc. and carefully fold them into the batter.

Bake in a loaf pan for 50-60 minutes.

What spices are in pumpkin bread

I find it easiest to 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.

Of course you can also use store-bought pumpkin spice or simply cinnamon, or whatever combination of sweet baking spices you have in your pantry.

Can pumpkin bread be made into muffins

Technically yes, 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.

Is pumpkin bread keto friendly/low carb

Yes, this can be a keto pumpkin bread 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.

More Coconut Flour Recipes:

• Healthy Zucchini Bread
• Banana Bread
• Coconut Flour Sandwich Bread
• Coconut Flour Banana Muffins
• Coconut Flour Pizza Crust

Coconut Flour Pumpkin Bread

4.25 from 4 votes

These moist Coconut Flour Pumpkin Bread slices make a perfect healthy treat or even breakfast. This pumpkin loaf is gluten free, clean eating, paleo, and can easily be made low carb or keto friendly.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 165.43 kcal

Ingredients

  

½1x2x3x

• 3 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

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Instructions

 

• Preheat your oven to 350°F. Line a 8x4-inch (or 9x5) 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 airtight. It can also be frozen for several months.

Notes

Nutritional data calculated with sugar-free maple syrup as sweetener

Nutrition

Nutrition Facts

Coconut Flour Pumpkin Bread

Serving Size

 

1 slice (of 12)

Amount per Serving

Calories

165.43

% Daily Value*

Fat

 

11.97

g

18

%

Saturated Fat

 

5.77

g

29

%

Cholesterol

 

40.92

mg

14

%

Sodium

 

143.17

mg

6

%

Potassium

 

193.1

mg

6

%

Carbohydrates

 

11.25

g

4

%

Fiber

 

4.73

g

19

%

Sugar

 

3.67

g

4

%

Protein

 

4.68

g

9

%

Vitamin A

 

2442.48

IU

49

%

Vitamin C

 

0.64

mg

1

%

Calcium

 

72.76

mg

7

%

Iron

 

1.12

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Coconut Flour Pumpkin Bread

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