Pumpkin Bread with Coconut Flour

This gluten-free, dairy-free, pumpkin bread with coconut flour is warmly spiced, moist, and delicious. Enjoy this paleo diet-friendly, grain-free, refined sugar-free bread for breakfast, dessert, or as a snack. This easy and nutritious recipe is a must try.

Ingredients in this pumpkin bread with coconut flour

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 honey instead if you prefer.

I used extra virgin olive oil as the fat in this coconut flour pumpkin 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 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. 

Pumpkin bread made with coconut flour on a white plate.

How to make it

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.

Raw pumpkin bread batter in a mixing bowl with a whisk.

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.

Pumpkin loaf batter in a parchment paper lined pan.

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.

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. 

Pumpkin loaf displayed on a white plate.

More coconut flour recipes to try 

Pumpkin bread made with coconut flour on a white plate.
4.43 from 7 votes
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Pumpkin Bread with Coconut Flour

This gluten-free, dairy-free pumpkin bread with coconut flour is spiced just right and has a moist, cake-like texture. This easy recipe is perfect for fall.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 173kcal

Equipment

  • Parchment paper
  • Medium sized loaf pan

Ingredients

  • 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

Instructions

  • 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.

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

Calories: 173kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 233mg | Potassium: 101mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3003IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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