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

Oct 3, 2020 · 13 Comments

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a slice of coconut flour pumpkin bread with ghee next to a pumpkin loaf, a knife and a towel on a cutting board

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.

gluten free pumpkin bread sliced with butter on a cutting board

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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

Step 1: Heat the oven to 350° F.

Step 2: Grease a loaf pan and line it with parchment paper that comes up past the sides, making it easy to remove the bread.

Step 3: In a large bowl, sift in the coconut flour (it can be clumpy). Add the arrowroot, cinnamon, ginger, salt, baking soda, cream of tartar, nutmeg and allspice and whisk until combined..

Step 4: In a medium bowl, whisk together the eggs, pumpkin, maple syrup and vanilla.

Step 5: Pour the wet ingredients into the dry ingredients and stir until combined with a spatula.

Step 6: Pour the batter into the loaf pan and bake 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.

Step 7: 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!

nut free pumpkin bread sliced on a cutting board with little pumpkins on it

Frequently Asked Questions (FAQ)

Can I make substitutions?

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.

Can I make a smaller loaf?

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!

Can I make this Coconut Flour Pumpkin Bread ahead of time?

Keep it covered either at room temperature or in the fridge for up to 5 days. Reheat for 30-60 seconds in the microwave or in a 300° F oven for 10-15 minutes.

Can I freeze this Coconut Flour Pumpkin Bread?

You can 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° F oven for 10-15 minutes.

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. Coconut Flour Banana Muffins
gluten free pumpkin bread sliced with butter on a cutting board

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

Don Baiocchi
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.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
resting time 30 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Snack
Cuisine American
Servings 8 slices
Calories 256 kcal

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
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground allspice
  • 6 eggs, room temperature
  • 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
  • ¾ cup dark maple syrup
  • 2 teaspoons vanilla

Instructions
 

  • Heat the oven to 350°.
  • Grease a 9×5" 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.

Nutrition

Calories: 256kcalCarbohydrates: 46gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 123mgSodium: 488mgPotassium: 504mgFiber: 6gSugar: 21gVitamin A: 202IUVitamin C: 0.1mgCalcium: 75mgIron: 2mg
Keyword coconut flour recipes, gluten free pumpkin bread, nut free recipes, paleo pumpkin bread, pumpkin bread
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Baked Goods, Snacks bread, coconut flour, fall recipe, Halloween, maple syrup, paleo bread, pumpkin, pumpkin spice, Thanksgiving

Reader Interactions

Comments

  1. Nicole says

    October 12, 2021 at 5:43 pm

    5 stars
    I think this is my favorite pumpkin bread recipe EVER! Including ones with all the gluten and sugar. Feels like a true indulgence, and it’s a bonus that it’s full of good-for-you ingredients. Love the spiciness, too!

    Reply
    • Paleo Gluten Free Guy says

      October 13, 2021 at 9:15 am

      Yay! So glad you liked it.

      Reply
  2. Stacey Crawford says

    October 9, 2020 at 11:27 am

    5 stars
    I can’t wait to make this! It is just what I was looking for to serve with some homemade pumpkin butter. I like how big the slices are 🙂

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2020 at 2:12 pm

      This would be great with pumpkin butter! And yeah, I don’t like to skimp on the slices. 😉

      Reply
  3. Megan Stevens says

    October 8, 2020 at 9:47 pm

    5 stars
    This is utterly delicious!! Love that combination of flours for the perfect texture!

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2020 at 2:12 pm

      So glad you like it!

      Reply
  4. Jean Choi says

    October 7, 2020 at 10:30 pm

    5 stars
    Wow, this looks incredible!! Can’t wait to make it and enjoy it with my coffee in the morning.

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2020 at 2:11 pm

      This with coffee sounds like the perfect breakfast!

      Reply
  5. ChihYu says

    October 7, 2020 at 9:33 pm

    5 stars
    This bread is going to be perfect with a hot cup of tea! Moist, delicious and lots of pumpkin in every bite!

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2020 at 2:11 pm

      Ooh, yeah, it would be perfect with tea. Good idea.

      Reply
  6. Kelly says

    October 7, 2020 at 9:08 pm

    5 stars
    Thank you for this wonderful bread! Love that it’s so delicious, full of pumpkin goodness and not too sweet!

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2020 at 2:11 pm

      Thanks! Glad you liked it. 🙂

      Reply
5 from 8 votes (2 ratings without comment)

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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