Coconut Flour Pumpkin Bread Recipe

4.55 from 24 votes

This Paleo-friendly coconut flour pumpkin bread is spiced just right and has a moist, cake-like texture. This easy recipe is perfect for fall.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 207.8kcal

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 9-inch loaf pan 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 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.

Optional additions: add 1/2 cup of dark chocolate chips, raisins, pecans, walnuts, or chopped apples to the batter, if desired.
Store in an airtight container in the fridge for up to three days or freeze it for up to three 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.