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

gluten free pumpkin bread sliced with butter on a cutting board

5 from 8 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

Cook Time1 20

resting time30

Total Time2 10

Course: Snack

Cuisine: American

Servings: slices

Calories: 256kcal

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
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 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.

Nutrition