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Coconut Flour Pumpkin Bread

Coconut Flour Pumpkin Bread

This Coconut Flour Pumpkin Bread is a moist, healthy treat, gluten free, and perfect for breakfast.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 165.43 kcal

Equipment

  • 8x4-inch loaf pan

Ingredients
  

Wet Ingredients

  • 3 large eggs
  • ¾ cup pumpkin puree
  • ⅓ cup honey or maple syrup or liquid sugar free sweetener
  • ⅓ cup nut or seed butter
  • ¼ cup coconut oil melted
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ¾ cup coconut flour
  • ¼ cup flax meal
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • ⅔ cup nuts/seeds/chocolate chips optional

Instructions
 

Baking Instructions

  • Preheat your oven to 350°F/180°C. Line a 8x4-inch (20x10cm) loaf pan with parchment paper.
  • In a large bowl whisk together eggs, pumpkin puree, sweetener, nut/seed butter, melted coconut oil, and vanilla extract.
  • To the wet ingredients add coconut flour, flax meal, baking powder, cinnamon, and salt. Whisk together until everything is well combined.
  • Fill the pumpkin bread batter into the prepared loaf pan. Bake at 350°F for 50-60 minutes. When the loaf is done a toothpick inserted into the center will come out clean.
  • Let the loaf cool inside the pan for at least 30 minutes. Then turn it over onto a cooling rack and remove the pan and parchment.
  • The pumpkin bread slices taste amazing when toasted. Spread a little nut butter on top if desired.
  • The pumpkin loaf will keep at room temperature for 2-3 days and about a week in the fridge if stored in an airtight container.

Notes

Nutritional data calculated with sugar-free maple syrup as sweetener.

Nutrition

Serving: 1sliceCalories: 165.43kcal
Keyword Coconut Flour Pumpkin Bread, gluten-free, Healthy, keto friendly, low carb, paleo
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