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.
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.