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.
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.
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.
Nutritional data calculated with sugar-free maple syrup as sweetener