Coconut Flour Pumpkin Bread {Grain Free}

Coconut Flour Pumpkin Bread – This delicious sweetbread is grain free and dairy free and is made with coconut flour.

This coconut flour pumpkin bread recipe is a great grain free sweetbread to make around the holidays!

Arrowroot powder makes this loaf lighter but if you don’t have it on hand you can omit it from the recipe. Enjoy!

Coconut Flour Pumpkin Bread

 

(CLICK HERE TO GET YOUR FREE COPY OF THE PALEO EATS COOKBOOK.)

Ingredients:

Instructions:

  1. Pre-heat oven to 325 degrees. Combine all dry ingredients and set aside.
  2. In a separate bowl, beat egg whites and sea salt together until stiff peaks form. Set aside.
  3. Mix egg yolks, pumpkin puree, palm oil and vanilla together.
  4. Mix dry ingredients with pumpkin mixture until well combined. Fold in egg whites.
  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.
  6. Turn off oven and leave bread in the oven for 30 minutes (this will allow the middle to finish cooking).
  7. Remove bread from pan and let cool on wire rack.
Coconut Flour Pumpkin Bread {Grain Free}
 
Author:
Ingredients
  • ¾ cup coconut flour
  • 2 tablespoons arrowroot powder (optional, makes a lighter loaf)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup coconut palm sugar
  • 1½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 7 eggs, separated
  • ¾ cup pumpkin puree
  • ¼ cup palm oil or coconut oil
  • ½ tablespoon vanilla extract
Instructions
  1. Pre-heat oven to 325 degrees. Combine all dry ingredients and set aside.
  2. In a separate bowl, beat egg whites and sea salt together until stiff peaks form. Set aside.
  3. Mix egg yolks, pumpkin puree, palm oil and vanilla together.
  4. Mix dry ingredients with pumpkin mixture until well combined. Fold in egg whites.
  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).
  6. Remove bread from pan and let cool on wire rack.
About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
72 comments… add one
  • Mary Beth November 9, 2016, 5:06 am

    Can you sub honey or syrup for the sugar in this recipe? It’s the only sweeteners my daughter can have.

    Made the banana bread. The BEST baked good we’ve had with coconut Flour. She Can’t have egg whites so we used double egg yolks plus one more. Sooo good$

    Reply
  • Ann October 19, 2015, 5:43 pm

    Made the recipie and used just egg white instead of whole eggs and it was very tasty. It was a bit more moist than I would normally like but it seems to be the case for most coconut flour recipies. I certainly do plan to make it again regardless. My boyfriend even liked it!

    Reply
  • Hanna January 14, 2015, 6:52 pm

    Made this recipe with some minor changes. Did not want to use 7 eggs. Only used 4 eggs. Add 1/4 cup of almond milk instead. Also did not have enough pumpkin in the fridge to make up the purée so i added 1/3 cup of sweet potatoe which I chopped with the pumpkin and cooked then mashed. Turned out great… Light and fluffy.

    Reply
  • Diana B October 22, 2014, 8:18 pm

    Made this recipe as written and it turned out GREAT! What a lovely fall treat! Can’t wait to have some for breakfast with my pumpkin spice coffee! 🙂

    Reply
  • Nicole October 7, 2014, 9:27 am

    Should I sift the coconut flour after I measure the 3/4 cup?

    Reply
  • Sarah March 31, 2014, 4:28 am

    This was the most vial thing I have ever made. It smelled great but tasted so bad it ended up in the garbage. The texture felt like there were bugs crawling in my mouth and the combination of flavors was absolutely disgusting to me. I am glad some others who made this loved it but for me, this was a big waste of time and expensive ingredients.

    Reply
  • Alauna December 17, 2013, 5:54 pm

    Just made this bread. I substituted sugar for honey. Did not have arrow root powder but you said this was optional. Also, I whipped the whites with a dash of sugar instead of salt bc step number one said to combine all dry ingredients so I did this before realizing I needed to set aside the salt for the whites (I know, I should have read through first…) I followed the cooking instructions exactly, and the middle of my bread is still not cooked!!! It actually deflated and is still very very sticky… Could this be from the honey? Or do I simply just need to cook longer? Thanks!

    Reply
  • Cindy Plantz November 5, 2013, 3:17 am

    I wish it came with nutrition data.

    Reply
  • Natalia October 18, 2013, 5:14 am

    My son has colitis, triggered by dairy, soy, nuts and seeds. I’m also a sugar addict, and my son seems to have inherited my sweet tooth, so I am always looking for recipes that are our-family-friendly.

    This one is great and I agree that the results are great even without separating the eggs. I include 1 overripe banana and each time the outcome was a sweet, flavourful and moist bread.

    Reply
  • Stef October 9, 2013, 7:59 am

    Hi! I don’t know if you still read these comments, but I made this on Sunday and while it tasted delicious and looked perfect, it was really rather dry. Did I do something wrong? I used coconut oil, not palm oil. Is there something I can do to make this a bit more moist? Increase the pumpkin puree to 1 cup or maybe 1/3 cup of coconut oil? Thank you! We really loved the taste so I’d like to make it again!

    Reply
  • Shaina October 7, 2013, 5:46 pm

    I wonder if this would work in a bread machine?

    Reply
  • Chris October 5, 2013, 9:28 am

    I would like to try this recipe omitting the coconut sugar because I have candida issues. How do you think it would affect the texture? I don’t want it to be sweet, so I’m not concerned about that.

    Also, if you don’t separate the eggs, how would that affect the final product?

    Reply
    • Sugar free November 8, 2013, 11:39 am

      You can replace with stevia. The ratio is different. Havent tried it but my friend is on a sugar free diet and routinely replaces all sugar with the sweetener. You only need a very small amount.

      Reply
  • Debbie Rooker October 1, 2013, 4:10 pm

    I just put mine in the oven but was curious – mine came out sorta thick – is it supposed to be? thanks
    cannot wait to taste it!

    Reply
  • Maria Palan September 28, 2013, 11:49 pm

    Thoughts for this recipe for high altitude baking @ 7220?

    Reply
  • Guest September 28, 2013, 2:55 pm

    Is there an easy way to print these?

    Reply
  • Jen September 27, 2013, 7:55 pm

    I love all your recipes I get so excited when they show up on my newsfeed!

    Reply
  • Jolly September 13, 2013, 11:21 pm

    Question. Can I use a boiled or baked sweet potato instead of the pumpkin?

    Reply
  • GG September 7, 2013, 12:54 pm

    Turned out really great!! I did add a little bit more coconut palm sugar to taste. I’m new to gluten free, but have had to learn fast so that I can accommodate dietary preferences at my restaurant. Can you tell me what the arrowroot does? And are there substitutes? I ask because I don’t have any (yet) but did have xanthium gum which I substituted in equal amounts. It turned out really good. I got 8 servings for the baked goodies counter. Thank you!

    Reply
    • Tiffany @ The Coconut Mama September 8, 2013, 10:56 pm

      It just makes the bread more light and fluffy. You don’t need it, but it really does make it more tasty! 🙂

      Reply
  • Megan Schettler September 6, 2013, 11:58 am

    what can I sub for the palm sugar? Honey? Maple Syrup? would I have to make any additional changes?

    Reply
    • Tiffany @ The Coconut Mama September 6, 2013, 12:06 pm

      Can you use date sugar? You would need to change the recipe to use a liquid sweetener. I haven’t tried it, so I’m not sure how the measurements would change.

      Reply
  • Misti August 22, 2013, 7:11 am

    I would love to make this recipe in muffin form. Has anyone tried it that way? Looking for times to cook for mini, standard and large muffin sizes. I’m thinking it would be something great to include in school lunches! Thanks for the recipe!

    Reply
    • Misti August 22, 2013, 7:23 am

      And baking temp too!

      Reply
  • Annie July 23, 2013, 3:18 pm

    If your vegan is there a substitute to use for eggs?

    Reply
    • Melanie November 19, 2013, 9:48 am

      Chia seeds is a great egg substitute. 1 TBL chia seeds to 3 TBL water. Mix together in a bowl and let sit for 10-15 minutes.

      Reply
  • Liza June 12, 2013, 4:27 pm

    This sounds great! Can coconut sugar be used in place of palm sugar?

    Reply
  • Ila December 6, 2012, 7:31 pm

    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!!!

    Reply
    • The Coconut Mama December 7, 2012, 3:04 pm

      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.:)

      Reply
  • jenna November 28, 2012, 6:21 pm

    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!

    Reply
    • Yvonne September 6, 2013, 12:07 pm

      I agree!!! So happy to see a non-almond meal recipe! I can only tolerate coconut flour, and I can only tolerate arrowroot starch, so this is PERFECT!

      Reply
  • valleygirl October 22, 2012, 11:59 am

    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. 🙂

    Reply
  • valleygirl October 22, 2012, 10:06 am

    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!

    Reply
  • Becky October 12, 2012, 11:35 am

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

    Reply
  • liz October 11, 2012, 12:06 pm

    yay! xoxo
    preheating now!
    best,
    liz

    Reply
  • The Coconut Mama October 11, 2012, 10:51 am

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

    Reply
  • liz October 11, 2012, 6:46 am

    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!!

    Reply
  • Rebecca September 26, 2012, 11:37 am

    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 🙂

    Reply
  • Brianne September 26, 2012, 9:52 am

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

    Reply
    • The Coconut Mama September 26, 2012, 11:18 am

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

      Reply
  • Lisa G September 2, 2012, 7:03 am

    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!

    Reply
    • The Coconut Mama September 2, 2012, 2:35 pm

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

      Reply
  • virginia May 9, 2012, 8:59 am

    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

    Reply
  • Ellie November 28, 2011, 5:05 pm

    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?

    Reply
    • The Coconut Mama November 28, 2011, 9:53 pm

      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.

      Reply
  • jill November 1, 2011, 8:12 pm

    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/

    Reply
  • Laila Abdullah October 31, 2011, 8:45 pm

    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!

    Reply
    • The Coconut Mama October 31, 2011, 9:01 pm

      @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.

      Reply
      • Laila Abdullah November 2, 2011, 2:11 am

        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!

        Reply
  • Pam October 31, 2011, 3:32 pm

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

    Reply

Leave a Comment

Rate this recipe: