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

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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: American
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