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A loaf of Coconut Flour Pumpkin Bread topped with pecans, with two slices cut and stacked on a white plate.
Daniel

Coconut Flour Pumpkin Bread

Moist, warmly spiced quick bread that's naturally gluten-free and grain-free, with a tender crumb and pure pumpkin flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 0.5 cup coconut flour sifted if lumpy
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg freshly grated if possible
  • 0.25 tsp fine sea salt
Wet Ingredients
  • 1 cup pumpkin puree not pumpkin pie filling
  • 4 large eggs room temperature
  • 0.5 cup maple syrup
  • 0.25 cup melted coconut oil cooled slightly
  • 1 tsp vanilla extract

Equipment

  • 9x5 inch Loaf Pan
  • Parchment Paper
  • Mixing Bowls
  • Whisk

Method
 

Prep
  1. Preheat oven to 350F. Line a 9x5 inch loaf pan with parchment paper, leaving overhang on two sides for easy removal. Grease any exposed pan surface lightly with coconut oil.
  2. In a medium bowl, whisk together coconut flour, baking soda, cinnamon, nutmeg, and salt until well combined. Coconut flour clumps easily, so break up any lumps with your fingers or the back of a spoon.
  3. In a large bowl, whisk pumpkin puree and eggs until smooth. Add maple syrup, melted coconut oil, and vanilla. Whisk vigorously until fully emulsified with no streaks of egg visible.
  4. Pour dry ingredients into wet ingredients. Stir with a spatula just until no dry pockets remain. The batter will be thick and slightly fluffy from the coconut flour absorbing moisture. Let rest 2 minutes to thicken further.
  5. Scrape batter into prepared pan and smooth the top with a spatula. Bake 50-55 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The bread will not rise dramatically - this is normal.
  6. Cool in pan 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing, at least 1 hour. Coconut flour breads slice much cleaner when fully cooled.

Notes

Do not substitute almond flour or other flours - coconut flour is uniquely absorbent and requires this specific ratio of eggs to liquid. For best texture, measure coconut flour by spooning into your measuring cup and leveling off; packing it makes the bread dry. Store wrapped at room temperature 2 days, or refrigerate up to 5 days. The flavor actually improves after the first day as spices meld.