Coconut Flour Pumpkin Bread

3.8 from 4 reviews

This delicious coconut flour pumpkin bread is grain free and dairy free, perfect for anyone avoiding grains or on the paleo diet.



  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.


If you substitute swerve for the coconut sugar, each slice of bread will have 3.5g net carbs.

Nutrition Facts