Coconut Flour Pumpkin Bread {Grain Free}

29 Replies

Coconut Flour Pumpkin Bread

Ingredients

Step 1: Pre-heat oven to 325 degrees. Combine all dry ingredients and set aside.
Step 2: In a separate bowl, beat egg whites and sea salt together until stiff peaks form. Set aside.
Step 3: Mix egg yolks, pumpkin puree, palm oil and vanilla together.
Step 4: Mix dry ingredients with pumpkin mixture until well combined. Fold in egg whites.
Step 5: Pour bread batter into a well greased bread loaf pan. Cover with foil and bake for 30 minutes. Take foil off and continue to bake until cooked through, another 15-30 minutes. Turn off oven and leave bread in the oven for 30 minutes (this will allow the middle to finish cooking).

Step 6: Remove bread from pan and let cool on wire rack.

This recipe is linked to: Monday Mania @ The Healthy Home Economist, Fat Tuesday @ Real Food Forager, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade

  Disclosure: cmp.ly/4 and cmp.ly/5

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  • http://www.emptynest1.com/ Pam

    This looks so good! I’m going to try it for the kids on Wednesday night!

  • Laila Abdullah

    I have used that palm oil before, but only to fry things for a spicier flavor. How did it make the bread taste? I’m not afraid to experiment, just afraid of having to trash failures!

  • The Coconut Mama

    @Laila – What brand of palm oil do you use? Mine has a very mild flavor. You don’t taste it in this recipe at all =). I’ve used tropical traditions and wilderness family naturals.

  • http://www.realfoodforager.com jill

    Thanks for linking your great post to FAT TUESDAY. Another great recipe from Coconut Mama! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/10/fat-tuesday-november-1-2011/
    If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

    http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/

  • Laila Abdullah

    I used the red palm oil from Tropical Traditions. It’s where I get my coconut oil, and when there’s $$, my soy-free eggs!

  • Pingback: Tropical Traditions Coconut Flour Review & Giveaway! | The Coconut Mama

  • Ellie

    A very silly question really…. How do you make the pumpkin puree, is it raw or cooked pumpkin, therefore double cooked? and would that not diminish the good properties of pumpkin?

  • The Coconut Mama

    I did not use raw pumpkin puree. You can roast a pumpkin and use the cooked pumpkin meat or you can use organic canned pumpkin.

  • virginia

    Is this possible to make some kind of bread that is eggless no baking powder or soda and gluten free ???
    I’m a vegan—- I’ve looked and looked can’t find a recipe. hope you can help
    Best Regards

  • Lisa G

    I have made this many times (got the recipe last year). I got lazy and didn’t separate the eggs and it comes out the same. When I use coconut flour I put in all ingredients but that and at the end sift it in, and wisk it like there is no tomorrow. It fluffs it up nice. Ease into baking pan and your good to go. Thanks for the recipe!

  • Pingback: Coconut Flour Pumpkin Bread {Grain Free} | The Coconut Mama | Food Soul SF

  • The Coconut Mama

    Good to know Lisa! Thanks for stopping by :) .

  • Pingback: Coconut Flour Pumpkin Apple Bread (Grain-Free, Gluten-Free) | Leah's Blog

  • Brianne

    What size loaf pan? I made coconut bread before and the loaf pan was too big and the bread was very thin.

  • The Coconut Mama

    My loaf pan is 3 1/3 by 7 inches :) . It’s a little smaller than the average size bread loaf pan.

  • http://rowensnz.tumblr.com/ Rebecca

    I would make this–but definitely without the palm sugar or palm oil. Everything that I have learned in over 7 years in the sustainability industry has pointed toward palm agriculture as a tremendous environmental assault on some of the world’s last remaining intact rainforests, to the point that the endangered orangutan and other species are almost extinct. If you do depend on palm oil (which is snuck into a sordid amount of conventional food products), then it is helpful to choose a more socially and environmentally conscious option, as the company Seventh Generation does in its products. Check out http://www.rspo.org/ for more information :)

  • http://www.eatthecookie.wordpress.com liz

    will be making this in the next few days! i’ve got fall fever!
    wondering what could be used in place of palm oil. i don’t have any around, but have tons of every other oils and shortening. any suggestions? i hate to make the drive to whole foods!!

  • The Coconut Mama

    Liz, you can use coconut oil in place of the palm oil :)

  • http://www.eatthecookie.wordpress.com liz

    yay! xoxo
    preheating now!
    best,
    liz

  • http://www.thatfamilywiththecats.blogspot.com Becky

    Ooh, do you think these could work as muffins?…

  • Pingback: Pumpkin Bread | Eat the cookie!

  • valleygirl

    Note if you use coconut oil: Be sure your eggs are at room temp first! Mine were NOT and now I am radiating my mixture in the micro due to time to get the lumps liquified again. OOOPS!

  • valleygirl

    Ok it took all morning….my timer didn’t go off and I forgot about it…but it still came out great! Not much pumpkin taste though and I’d really like more. I subbed coconut sugar and maple syrup for the palm sugar and used pumpkin pie spice in place of the nutmeg (it’s what I had). I also sifted and then combined all the liquid in with the eggs without separating (lazy) and it seemed to work just fine (aside from my last comment on the oil getting too cold!) I’m quite happy with the end result and my boy LOVES it, that is what matters. :)

  • Pingback: Giveaway: Organic Pumpkin Puree (8 boxes) ~ $26.80 Value | The Coconut Mama

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  • jenna

    I have made this twice and it is a HUGE hit at Thanksgiving – even with my husband and father who are adamantly against any paleo creations!

    - The first time i tried it, i used coconut oil that was cold, and i just stirred it in and broke up the clumps. Turned out completely fine.
    - For my second attempt, I added an extra teaspoon of cinnamon and just pumpkin pie spice. I really think that arrowroot powder and the stiff peaks are what make such an amazing recipe.

    THANK you for a non almond meal, soy free, dairy free bread. it is fantastic!! We are on our way out to get more coconut flour now!

  • Ila

    Thank you for this recipe! It looks great. I am about to try it and I don’t have foil. Do I need to cover it with foil? Thank you!!!

  • The Coconut Mama

    Ila » Your welcome! Yes, I do think it’s necessary. The crust might burn if you don’t. If you try it, let me know how it turns out.:)