Coconut Flour Pumpkin Bread (Paleo, gluten-free, nut-free)

Coconut Flour Pumpkin Bread is the perfect fall treat!

It’s light, fluffy and moist, with a tender crumb and lots of aromatic spices.

It’s so easy to make and – here’s secretly the best part – it uses a whole can of pumpkin!

Plus it’s Paleo, gluten-free, dairy-free, refined sugar-free and nut-free.

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Coconut Flour Pumpkin Bread

This simple Paleo pumpkin bread is the perfect treat for fall.

Smear it with ghee and/or apple butter and enjoy it with breakfast or as a snack.

It’s a full-sized loaf – no need to buy a special little loaf pan like with so many Paleo bread recipes.

It uses just enough maple syrup so it’s not too sweet while also making it refined sugar-free.

Instead of regular flour, we’re using coconut flour and arrowroot to make it gluten-free and grain-free. They work together to give it a good structure and texture – not too dense, not overly moist or dry.

One taste tester compared this bread to Starbucks’ pumpkin bread. I call that a win.

And since coconut flour is so full of fiber, even a small slice can be very filling.

It also keeps very well. In fact, I think it tastes almost better the next day as the spices settle in a bit.

Plus, it doesn’t skimp on all your favorite pumpkin pie spices so as it bakes it makes your house smell amazing!

What you need for this coconut flour pumpkin bread

Nothing fancy here. Just your typical Paleo baking ingredients (learn more about them here) to make a healthy pumpkin bread:

• coconut flour
• arrowroot powder/starch/flour
• cinnamon
• ginger
• nutmeg
• allspice
• salt
• baking soda
• cream of tartar
• eggs
• pumpkin puree (not pumpkin pie filling)
• 100% pure dark maple syrup
• vanilla
• avocado oil spray or ghee for greasing the pan

And equipment:

• a 9×5″ (2 quart) loaf pan
• a large mixing bowl
• a medium mixing bowl
• a whisk
• a spatula
• measuring spoons (these are my favorite as they actually fit into spice jars)
• measuring cups
• a measuring glass
• a cooling rack

How to make this coconut flour pumpkin bread

It’s a pretty simple dump-and-stir recipe:

Grease a loaf pan and line it with parchment paper that comes up past the sides, making it easy to remove the bread.

In a large bowl, sift in the coconut flour (it can be clumpy). Add all the dry ingredients and whisk until combined..

In a medium bowl, whisk together the wet ingredients.

Pour the wet ingredients into the dry ingredients and stir until combined with a spatula.

Pour and scrape the batter into the loaf pan.

Bake at 350° for 75-80 minutes, until a toothpick comes out clean and the top looks dry. This might seem like a long time to bake bread but it’s a very moist loaf.

Let cool for at least 30 minutes on a cooling rack, then slice and serve!

BONUS: One of the best ways to enjoy coconut flour pumpkin bread is to crisp it up in a skillet. Just melt 1-2 tablespoons ghee in a nonstick skillet over medium heat. Add a slice of the Paleo pumpkin bread and cook on each side for about 3-4 minutes. The edges will get nicely caramelized and crispy while the inside stays soft and fluffy!

How to store leftovers

Keep this gluten-free pumpkin bread covered either at room temperature or in the fridge for up to 5 days.

You can also wrap it tightly in plastic wrap and freeze it in a freezer-safe container. Thaw in the fridge overnight.

Reheat for 30-60 seconds in the microwave or in a 300° oven for 10-15 minutes.

Substitutions and variations

• Even though the dairy solids have been removed from ghee, it still isn’t considered dairy-free. So to make sure this bread is dairy-free, use avocado oil or another dairy-free cooking fat to grease the pan.
• In most baking recipes you can substitute tapioca starch/flour for arrowroot. I haven’t tried that myself with this particular bread but I think it would work.
• You can use honey instead of maple syrup but the flavor will be a bit different.
• To make a smaller loaf – Like I said, this makes a full-sized Paleo pumpkin bread (most Paleo breads are normally on the small side). But if you would prefer a small loaf, just cut the ingredients in half, bake it in a 7×3″ loaf pan for 45-50 minutes, and you’re all set!

Other Paleo baked goods and fall treats:

1. Paleo Pumpkin Streusel Muffins
2. Paleo Pumpkin Bundt Cake
3. Olive Oil Apple Bread
4. Pecan Molasses Bread
5. Chocolate Chip Zucchini Muffins

Print Recipe

5 from 6 votes

Coconut Flour Pumpkin Bread (Paleo, gluten-free, nut-free)

Coconut Flour Pumpkin Bread is the perfect fall breakfast or snack. It's light, fluffy and moist with a tender crumb. It's full of aromatic pumpkin pie spices and a bit of maple syrup so it's not too sweet. Best of all, it's a full-sized loaf that uses a whole can of pumpkin! And it's Paleo, gluten-free, dairy-free, nut-free and refined sugar-free.

Prep Time20 mins

Cook Time1 hr 20 mins

resting time30 mins

Total Time2 hrs 10 mins

Course: Snack

Cuisine: American

Keyword: coconut flour recipes, gluten free pumpkin bread, nut free recipes, paleo pumpkin bread, pumpkin bread

Servings: 8 slices

Author: Don Baiocchi

Ingredients

• avocado oil spray, for greasing the pan
• 1 cup coconut flour
• 1 cup arrowroot powder/starch/flour
• 5 teaspoons cinnamon
• 3 teaspoons ground ginger
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground allspice
• 6 eggs, room temperature
• 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
• 3/4 cup dark maple syrup
• 2 teaspoons vanilla

Instructions

• Heat the oven to 350°. Grease a 9x5" loaf pan with avocado oil spray or ghee. Line the pan with parchment paper so the paper comes up the sides a bit, making it easier to remove the bread later.
• Sift the coconut flour into a large bowl. Add the arrowroot, cinnamon, ginger, salt, baking soda, cream of tartar, nutmeg and allspice and whisk until everything is combined.
• In a medium bowl, whisk the eggs, pumpkin, maple syrup and vanilla. Pour the wet ingredients into the dry ingredients and stir with a spatula until combined. The batter will seem lumpy at first but will get smoother as your stir.
• Pour the batter into the loaf pan and bake for 75-80 minutes, until a toothpick deeply inserted into the middle of the loaf comes out clean and the top of the loaf looks dry.
• Let cool on a wire rack for at least 30 minutes, then slice and serve.

Notes

Even though the dairy solids have been removed from ghee, it still isn't considered dairy-free. So to make sure this bread is dairy-free, use avocado oil or another dairy-free cooking fat to grease the pan.

One of the best ways to enjoy this bread is to crisp it up in a skillet. Just melt 1-2 tablespoons ghee in a small nonstick skillet over medium heat. Add a slice of the bread and cook on each side for about 3-4 minutes. The edges will get nicely caramelized and crispy while the inside stays soft and fluffy!

How to store leftovers

Keep the bread covered either at room temperature or in the fridge for up to 5 days.

You can also wrap it tightly in plastic wrap and freeze it in a freezer-safe container. Thaw in the fridge overnight.

Reheat for 30-60 seconds in the microwave or in a 300° oven for 10-15 minutes.

FOR MORE RECIPES, INSPIRATION AND GENERALLY GOOD STUFF, JOIN ME ON:

INSTAGRAM,

FACEBOOK,

TIKTOK

AND PINTEREST!