This post may contain affiliate links. Please read my disclosure.
(Gluten Free, Grain Free, Dairy & Yeast Free)
A fall favorite! Pumpkin is great anytime of year but the recipes are even more delicious when you can use fresh baked pumpkin. Although, canned pumpkin will also work.
Since I just baked some homegrown pumpkins the other day, I decided to bring out the fall recipes and make some pumpkin bread.
This pumpkin bread is delicious, moist and has the fantastic pumpkin flavor.
Hope you enjoy this coconut flour pumpkin bread, Happy Fall!
Ingredients:
-1/2 Cup Coconut Flour
-1 Cup Pumpkin Puree
-5 Eggs
-1 Tablespoon Apple Cider Vinegar
-1 to 2 Tablespoons Pumpkin Spice
-1 Teaspoon Baking Soda
-1/4 Teaspoon Sea Salt
-1/4 Cup Coconut Oil
-2 Tablespoons Raw Honey or Few Drops of Stevia Extract
Instructions:
- Combine all dry ingredients in a mixing bowl.
- Combine all wet ingredients in a separate dish.
- Pour the dry ingredients into the wet ingredient dish, mixing well, preferably using a whisk or electric mixer.
- Apply coconut oil to a baking dish (to grease it)
- Pour batter into baking dish, preferably an 8×8 dish, smooth top of batter
- Bake at 400 degrees for about 25 minutes.
*This coconut flour pumpkin bread recipe can also be used to make muffins. For muffins, bake for about 15 minutes.
Just made this and it turned out great – tastes a lot like zucchini or banana or other quick bread. Really enjoyed it with some butter on top 🙂 Only thing I did different was I added some raisins, for a bit of sweetener I used Pumpkin Spice liquid stevia, and then my mistake (but thankfully it still turned out) was I guestimated how much cold coconut oil I’d need and microwaved it to melt (I was planning on of course then measuring to make sure I didn’t get too little/too much), but I completely forgot and put it all in, but it must have been close enough because it was perfect. The hard part is not eating it all! 🙂
Thanks for sharing how it came out! So glad you enjoyed it!
I made this bread the other night and I am so happy with how it turned out! I know I shouldn’t review a recipe unless I follow it to the T but it was just so yummy. Because so many people mentioned it was mushy in the middle it looked like there was almost too much moisture for the amt of coconut flour. so I decreased the pumpkin to 1/2 cup and only put in 4 eggs I also added raisins too. when it came out of the oven my daughter and I could hardly wait to devour it. I found it tasted a lot like french toast so my daughter and i gobbled it up with vegan marg and maple syrup. Devine!! it will be my sunday morning treat when my family are eating pancakes and I can’t d/t dairy intolerance and being celiac. thank you for a yummy treat!!
So glad it turned out great! Thanks for coming back and sharing how it turned out.
I just made 2 loaves for my office. One person is allergic to almonds so I chose this recipe. They came out mushy in the middle but they’re still good. I would prefer it to be a little sweeter. It’s good, but kind of bland. Maybe it needs vanilla extract?
You can add some raw honey or stevia to make it sweeter.
Hi, I made your coconut bread and overall it turned out well. It does however seem to have a different look/texture to it. Yours looks a little more “fluffy” and mine is more of this odd texture that I can’t quite describe. I’m very new to grain-free baking, but not new to baking. I noticed this with a couple other things I made with coconut flour. It’s my understanding that coconut flour brands vary great and I was wondering what brand you use. Or if you have any tips to make it come out with a more “fluffy” texture. I should add that I used olive oil in place of the coconut oil and I used lemon juice in place of the apple cider vinegar (I can’t have any vinegar). Thanks.
Oh and thank you for the recipe! I feel like I’ve searched the web over and yours was the first grain-free/dairy-free recipe I found that used very little sugar. I’m sugar free so it’s discouraging to find that just about all of them out there require large amounts of honey. I never would try those because I was concerned on how it would change the recipe and cause problems since honey is more of a liquid and I use powdered stevia/erythritol.
Sorry — I meant to say I made your coconut flour pumpkin bread — The one on this page 😉
Hi Star, I use Bob’s Red Mill coconut flour (it’s linked above in ingredients section). Coconut flour breads don’t typically rise much, which is very different than typical breads, but the reaction between the apple cider vinegar and baking soda helps it rise a little. Hmm..the substitutions you made shouldn’t alter it much, seems like it would still come out the same.
After experimenting with making pumpkin recipes this past year, I made some alterations and posted this new recipe for coconut flour muffins: https://www.treasuredtips.com/paleo-pumpkin-muffins-made-coconut-flour/
I have to admit, I enjoy it better than this pumpkin bread 😉
It has raw honey as an ingredient, but I am trying to avoid any added sugar as well, so for the past few months I always never add the honey and it still comes out fantastic! I think the pumpkin taste makes it so delicious that the honey isn’t really need. Hope this helps! 🙂
Hi. I love the muffins. Next time though I will use more sweetener. 2 tablespoons of honey weren’t enough. I also added dried cranberries and some walnuts. But I love the texture: velvety. Tastes great with tofutti cream cheese, veggie cream cheese, or dairy cream cheese. I topped it with jam for sweetness. Now it’s perfect! Thanks. I love your blog.
Judy
Sounds great, I’ll have to try adding some cranberries and walnuts! 🙂
Do you know if there is a conversion chart for non Paleo to Paleo? There is a recipe I want to try but it calls for all purpose flour. I don’t use it anymore. I feel so much better since I have been doing Paleo I won’t go back to my old way of eating. I actually love cooking now. 😀 LOL
This conversion chart is helpful: http://mariamindbodyhealth.com/chai-tea-glazed-twinkies-and-donuts/
What else can be used in substitution for coconut oil?
Any other oil should work just as well.
Loved these!! Now I have 10 more muffins staring at me haha willpower time! Thanks for a recipe without a million ingredients or expensive ingredients. I added dark chocolate and wow I may need a third muffin after typing this…
Yum, dark chocolate! I’ll have to try that sometime in the recipe.
Could you explain how the bread is dairy free when the recipe calls for eggs? Does baking eliminate the negative effects of the eggs? Thanks! The recipe looks great!!
*snipped from article below*
Though frequently found in or near the dairy section of grocery stores, eggs are rarely considered a dairy food by modern definitions. In the past, the term “dairy” often encompassed both milk and eggs, but today they are recognized as separate foods. This is important since the nutritional make-up of eggs is very different from milk (including those allergenic proteins). Lumping the two together can cause confusion to both allergic and non-allergic individuals.
http://www.godairyfree.org/ask-alisa/are-eggs-dairy
Eggs are free of any dairy. Dairy can be from cows, sheep, or goats, but eggs are from chickens. 🙂
Can Brown Rice flour be substituted for the coconut flour?
You can definitely substitute rice flour, however, you will probably need to add a little more than the amount I used for coconut flour because coconut flour is a heavier flour. I believe there are sites online that will do the conversion for you, but possibly 1/4 cup more flour?
Hi there,
Sorry for my silly question but what spices constitute pumpkin spice? Im from New Zealamd and we arent big into using pumpkin in baking, especially sweetened and dessert. How can I recreate it?
Thanks.
Hi Laura, most contain Cinnamon, Ground ginger, and Nutmeg.
Hi
Do you have a variation of this amazing recipe that is dairy free? I’m Vegan and Celiac.
Thank you so much.
Alison
Hi Alison, this recipe is dairy free. I also don’t eat dairy or gluten/grains 🙂
I think she’s getting at the eggs. I’m wondering if we could make it egg free with flax and xanthium gum? I might try it.
This was really good. I added a few mini chocolate chips and 1 tsp. vanilla and used maple syrup instead of honey. I used 1 tsp. cinnamon and then a little nutmeg, ginger and cloves. Very moist and mine browned and set at about 20 minutes. I did use my convection oven.
Thanks for sharing how it came out!
Hi Lori, I will try the 8×8 pan next time. Are you saying I can add more spice than listed?
Thanks again
Yoli
The amounts listed should be enough, just the right amount of flavor 🙂
Hi Lori, I used the regular glass loaf pan. Yes, I did melt the coconut oil. Should I used a smaller cake pan? I have a small square one.
Thanks for getting back to me,
Yoli
I use a square glass pan 8×8 for this recipe, it should work with a loaf pan, I haven’t tried it, but it may take longer to cook. To make it sweeter you could add more stevia, the spices add great flavor too!
Hi Lori, I just made this and did everything the way you said. Well, I had to cook it more than 25 min. more like 40 minutes and I used a loaf pan. I added Stevia and 1 Tbls of Raw honey. It’s not that sweet and it seems like it’s still not done. It is moist but mine does not look like your picture.
Any Ideas,
Yoli
Sorry to hear it didn’t come out well. Did you melt the coconut oil before measuring? The size of the pan may have altered the baking time. I used a wider pan for smaller snack size pieces.
Hello Lori, what type of pan did you use. I only use glass bakeware. Will a Loaf pan work? Going to try this now.
Thanks,
I need to ask a question about ACV usage in baking. Are you using an apple cider vinegar with live or active enzymes ( like a BRAGG ACV)? if you are, does it not “kill” the active enzymes when baking? Thank you in advance!
Hi Laura, the one I use is a raw ACV with the mother, cooking most likely kills some of the active enzymes, there is some debate about whether or not any may survive. The primary reason for using ACV in this recipe is for the reaction between it and baking soda, which helps the bread rise.
Do you know how to change the baking time/temp to bake this in mini loaf pans?
You could try cutting the time in half and keep checking on it every 5 minutes until slightly browned.
Okay I just made this as I am new to paleo so it’s all been quite a learning experience to be. I am baking them in the form of muffins but just read that I should have melted the coconut oil and I did not so will I have a problem with them cooking now?
Hmm..the only problem is if you measured it when it wasn’t in liquid form. It may come out more liquidy, but maybe you could try adding a tablespoon of coconut flour, to even it out.
Hi,
I’m trying to figure out the nutritional value of these – do you know how many servings this makes?
Hi Sharon, I usually make mine in a 9×9 pan and it makes about 16 2inch by 2inch square snack bites. Hope this helps.
Thank you! This is what I came up with for nutritional data:
Servings 1/16
Calories 162 Calories from Fat 133
% Daily Value*
Total Fat 14.7g23%
Saturated Fat 12.4g62%
Trans Fat 0.0g
Cholesterol 10mg3%
Sodium 201mg8%
Total Carbohydrates 7.6g3%
Dietary Fiber 3.5g14%
Sugars 1.6g
Protein 1.5g
Vitamin A 48% • Vitamin C 1%
Calcium 1% • Iron 2%
Whoops! I made a mistake. This is the corrected nutritional value:
Amount Per Serving
Calories 152Calories from Fat 130
% Daily Value*
Total Fat 14.5g22%
Saturated Fat 12.4g62%
Trans Fat 0.0g
Cholesterol 10mg3%
Sodium 202mg8%
Total Carbohydrates 4.6g2%
Dietary Fiber 1.7g7%
Sugars 1.9g
Protein 1.3g
Vitamin A 48% • Vitamin C 1%
Calcium 1% • Iron 3%
Looks great! Thanks for sharing!
This looks delicious, but I’m confused about the coconut oil. I have the kind of solid coconut oil. Is that what I should use? Thanks!
Hi Cheryl, coconut oil is solid at room temperature and melts when heated above 76 degrees. For the recipe, measure the coconut oil when melted.
It turned out really mushy. I used organic pumpkin, oven rack was on medium. I just don’t know what happened! Was the oil supposed to go into the mix? I did put that in. Would love to figure it out and try it again. The hubster ate it regardless and thought it tasted fine. Just wasn’t bread consistency.
Yes the 1/4 cup oil goes into the mixture. The only other thing I was thinking was did you measure the coconut oil when melted?
Nope I think that must be it! Thanks!
Not sure what I did wrong, but I’ve had it in the oven for about 40 minutes trying to get the center to bake. Did anybody else have this problem?
Hi Jody, how did the bread come out? Sorry to hear it was taking long to cook. Did you change any ingredients in the recipe or use canned pumpkin with added ingredients? Maybe the height of the oven rack? Hmm..trying to think what else it could be?
I have been doing low carb faithfully for over 8 years. Coconut flour is my new favorite friend. The apple cider vinegar is a cool new addition to my mixes. I made a small version of your pumpkin bread this morning. Just enough for 2 servings. I did add ideal brown (I still have some left) and also added 1/4 tsp xanthum gum to the mix. I really was impressed how well this rose compared to before.
Thanks.
what’s ideal brown? I don’t think I ever heard of it before. thanks, kat
Ideal is a sweetener that is a mixture of xylitol + splenda. Ideal Brown is a mixture of xylitol + splenda + a tiny bit of blackstrap molasses to mimic brown sugar. Another product you could use would be truvia + the blackstrap.
I see no sweetener in this? Also what is the benefit of the apple cider vinegar?
I have found that it tastes great without any added sugar. The canned pumpkin itself contains about 4 grams of sugar and the pumpkin spice gives it great flavor. However, if you wanted to add sugar you could add a teaspoon of raw honey or add stevia. Apple cider vinegar is great because of its reaction with the baking soda; it causes the bread to rise.
Hi Lori, Excellent moist bread. I do not like stevia so I added 1/4 cup xylatol. I also add a little zylatol to butter to take care of my sweet tooth. 🙂 I used the 8×8 pan but it did not rise more than about 1.5 inches. Maybe a smaller loaf pan would make it more like bread in your picture. Catherine
So happy you like it 🙂
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Oh this looks really yummy and super moist! Thanks for linking up at our Gluten Free Fridays party last week! What a fantastic link up of recipes and other GF goodies! Each week, I am so amazed! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you’ll join us this week! Cindy from vegetarianmamma.com
PS, GFF #11 will be live tonight at 7 pm Eastern time!
This looks delicious! I will have to make these for my son who is on a Paleo diet.
What do you mean by “apply coconut oil to a baking dish”? Do you mean to grease the baking dish? Isn’t 1/4 c a lot to use? You don’t add any to the batter?
I meant to grease it. Thanks, I should have wrote that out. It comes out great with 1/4 cup of coconut oil in the batter. I use the same amount in a lot of my other recipes also. Coconut flour is a heavy flour and it easily absorbs the liquid.
Oh thank goodness because I just added coconut oil to the batter.