Pumpkin Bread with Coconut Flour Recipe

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 paleo sweet potato bread. It’s easy to make and delicious.

A loaf of coconut flour pumpkin bread on a white plate with two thick slices cut.

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 soda to a mixing bowl, then mix well.

Dry ingredients for pumpkin bread in a glass bowl.

Add the pumpkin purée, almond butter, maple syrup, apple cider vinegar, pumpkin pie spice, salt, and vanilla extract to a second mixing bowl, then use a whisk to mix well.

Wet ingredients for pumpkin bread in a glass mixing bowl.

Add the dry ingredients to the wet ingredients, then use a spoon to stir to combine (the batter will be very thick).

Pumpkin bread batter in a glass mixing bowl.

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.

Raw pumpkin bread in a metal loaf pan lined with parchment paper.

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.

Freshly baked pumpkin bread in a loaf pan lined with parchment paper.

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. 

A loaf of paleo pumpkin bread on a white platter with two slices cut.

More coconut flour recipes to try 

A loaf of coconut flour pumpkin bread on a white plate with two thick slices cut.
4.55 from 24 votes
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Pumpkin Bread with Coconut Flour Recipe

This gluten-free, paleo, vegan pumpkin bread with coconut flour is spiced just right and has a moist, cake-like texture. This easy recipe is perfect for fall.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 207.8kcal

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
  • 2 teaspoons apple cider vinegar
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking soda
  • 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 soda to a mixing bowl, then mix well.
  • Add the pumpkin purée, almond butter, maple syrup, apple cider vinegar, 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

Serving: 1Slice | Calories: 207.8kcal | Carbohydrates: 24.6g | Protein: 5.5g | Fat: 10.5g | Saturated Fat: 2.4g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 4.4g | Sodium: 173.9mg | Potassium: 241.4mg | Fiber: 7.7g | Sugar: 12.4g | Vitamin A: 5720.6IU | Vitamin C: 1.7mg | Calcium: 130.5mg | Iron: 1.7mg

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