This pumpkin bread with coconut flour is warmly spiced, moist, and delicious. Enjoy this paleo diet-friendly, gluten-free, vegan bread for breakfast, dessert, or as a snack. This easy and nutritious recipe is a must try.
What to serve with this pumpkin bread with coconut flour
If you’re serving this bread at a fall-themed party and want another tasty baked good to add to the mix, try this gluten-free sweet potato bread. It’s easy to make and delicious.
Ingredients and substitutions
This recipe calls for pumpkin purée. I used store bought canned pumpkin purée this time but fresh works too if you prefer to use homemade. If you’re using canned, just make sure that there is no added sugar or any other ingredients besides pumpkin listed on the label (and don’t accidentally use pumpkin pie filling instead!).
This coconut flour pumpkin bread is sweetened with maple syrup. You can substitute agave if you prefer.
Almond butter adds richness and acts as a binder in this recipe. For a nut-free version, substitute pumpkin seed butter or sunflower seed butter.
Any brand of coconut flour should work in this recipe, but definitely do not substitute any other type of flour.
I used pumpkin pie spice to give this bread its warm, cozy fall flavor. If you can’t find pumpkin spice then you can substitute 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
How to make it
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the coconut flour, ground flaxseed, and baking powder to a mixing bowl, then mix well.
Add the pumpkin purée, almond butter, maple syrup, pumpkin pie spice, salt, and vanilla extract to a second mixing bowl, then use a whisk to mix well.
Add the dry ingredients to the wet ingredients, then use a spoon to stir to combine (the batter will be very thick).
Spoon the batter into a medium sized loaf pan lined with parchment paper (my pan is 9.25 x 5.25 x 2.75 inches). Wet a spoon with cold water, then use the back of the spoon to smooth the batter into an even layer.
Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted into the middle of the bread comes out looking clean. Let the pumpkin bread cool to room temperature before removing from the pan and serving.
Storage
Store the bread in an airtight container in the fridge for up to three days or freeze it for up to six months.
Optional additions
To give this pumpkin bread with coconut flour an extra layer of flavor and texture, add 1/2 cup of dark chocolate chips, raisins, pecans, walnuts, and/or chopped apples to the batter, if desired.
More coconut flour recipes to try
- These chocolate chip coconut oil cookies are made with coconut flour.
- These coconut flour peanut butter cookies are sweet with a hint of saltiness.
- This paleo lemon cake is sweet, tart, and delicious.
- This vegan microwave cookie is gluten free and paleo diet friendly.
Pumpkin Bread with Coconut Flour
Equipment
- Medium sized loaf pan
- Parchment paper
Ingredients
- 1 1/2 cups pumpkin purée (canned or fresh)
- 1 cup coconut flour
- 1/2 cup smooth almond butter
- 1/2 cup maple syrup
- 1/4 cup ground flaxseed
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the coconut flour, ground flaxseed, and baking powder to a mixing bowl, then mix well.
- Add the pumpkin purée, almond butter, maple syrup, pumpkin pie spice, salt, and vanilla extract to a second mixing bowl, then use a whisk to mix well.
- Add the dry ingredients to the wet ingredients, then use a spoon to stir to combine (the batter will be very thick).
- Spoon the batter into a medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
- Wet a spoon with cold water, then use the back of the spoon to smooth the batter into an even layer.
- Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted into the middle of the bread comes out looking clean.
- Let the pumpkin bread cool to room temperature before removing from the pan and serving.
Notes
- Optional additions: add 1/2 cup of dark chocolate chips, raisins, pecans, walnuts, or chopped apples to the batter, if desired.
- Store this pumpkin bread with coconut flour in an airtight container in the fridge for up to three days or freeze it for up to six months.
- If you don’t have pumpkin pie spice, you can substitute 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
Nutrition
More pumpkin recipes to try
- This refined sugar-free, vegan pumpkin spice hummus is perfect for fall.
- These vegan pumpkin brownies are moist, chocolaty, and warmly spiced.
- These coconut flour pumpkin cookies are soft, chewy, and delicious.