This gluten-free, dairy-free pumpkin bread is warmly spiced, moist, and delicious. If you haven’t made pumpkin bread with coconut flour yet, this easy and nutritious recipe is a must try. Enjoy this paleo diet-friendly, grain-free, refined sugar-free bread for breakfast, dessert, or as a snack.
Main 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 pumpkin bread is sweetened with maple syrup. You can substitute honey instead if you prefer.
I used extra virgin olive oil as the fat in this bread. You can substitute melted coconut oil or avocado oil if you like.
Any brand of coconut flour should work in this recipe, but definitely do not substitute any other type of flour. And don’t substitute the six eggs in this recipe either. Six eggs may seem like a lot, but coconut flour is highly absorbent and works best when combined with plenty of eggs.
I used pumpkin pie spice to give this pumpkin bread its warm, cozy flavour that just screams fall. 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
This coconut flour pumpkin bread is quick and easy to make. Start by preheating the oven, then add the eggs, pumpkin purée, olive oil, maple syrup, vinegar, salt, and pumpkin pie spice to a large mixing bowl. Use a whisk to mix well.
Add the coconut flour and baking soda and whisk until smooth.
Transfer the batter to a parchment paper lined medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches), then use a spatula or the back of a spoon to even out the surface.
Bake at 350 degrees Fahrenheit for 55 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Let the pumpkin bread cool completely before removing from the pan, then enjoy.
Store the bread in an airtight container for up to three days or freeze it for up to six months.
To give this coconut flour pumpkin bread an extra layer of flavour 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 drizzled cookies are made with coconut flour and coconut oil.
- This plum cake is easy to make, moist, and delicious.
- These coconut flour crepes are perfect for breakfast, brunch, or dessert.
Pumpkin Bread with Coconut Flour
- Parchment paper
- Medium sized loaf pan
- 6 eggs
- 1 cup coconut flour
- 3/4 cup pumpkin purée (canned or fresh)
- 1/3 cup maple syrup
- 1/4 cup extra virgin olive oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon white vinegar (or substitute lemon juice)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add the eggs, pumpkin purée, maple syrup, olive oil, pumpkin pie spice, salt, and vinegar to a large mixing bowl and use a whisk to mix well.
- Add the coconut flour and baking soda and mix well.
- Transfer the batter to a parchment paper lined medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches).
- Use a spatula or the back of a spoon to spread the batter evenly in the pan.
- Bake at 350 degrees Fahrenheit for 55 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
- Let cool before serving.
- Optional additions: add 1/2 cup of dark chocolate chips, raisins, pecans, walnuts, or chopped apples to the batter, if desired.
- Store this coconut flour pumpkin bread in an airtight container 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.