Coconut Flour Pumpkin Bread

Coconut Flour Pumpkin Bread via Queen of Quinoa (@alyssarimmer)

Merry Christmas everyone! I hope that you are having a lovely morning so far, surrounded by your loved ones, enjoying their company. If you’re lucky, you’re looking out your window to a winter wonderland (not for me, but a girl can dream).

To honor favorite holiday, I baked you one of my most favorite treats in the world, pumpkin bread. But this isn’t any old pumpkin bread, this is a Coconut Flour Pumpkin Bread. It’s soft and moist with a sweet mapley finish and a hint of warm spices. This bread is comforting, and perfect for Christmas morning.

Warmest of wishes from my family to yours. Happy Holidays!

xx Alyssa

Coconut Flour Pumpkin Bread

Cuisine: Bread
Author: Queen of Quinoa
Prep time:
Cook time:
Total time:
Serves: 1 loaf
adapted from the spunky coconut
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1/3 cup coconut sugar
  • 1 teaspoon stevia powder
  • 3 tablespoons soy-free butter (like Earth Balance), melted
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup potato starch
  • 1/2 cup coconut flour
  • 1/4 cup cooked quinoa
  • 1/2 cup walnuts, roughly chopped
  1. Preheat the oven to 350 degrees and line a loaf pan with parchment paper. Spray the uncovered sides of the pan with non-stick cooking spray, or grease with oil.
  2. In the bowl of a stand mixer, fit with the paddle attachement, add the pumpkin, eggs, sugar, stevia, butter and vanilla. Beat until smooth.
  3. Whisk together the dry ingredients (minus the walnuts) and add the to the stand mixer. Beat until a smooth batter forms. Remove the bowl from the mixer and fold in the walnuts.
  4. Transfer the batter to the prepared pan and bake in the center of the oven for 50 – 55 minutes, until a cake tester inserted into the center comes out clean.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before slicing.
  6. Serve slightly reheated in the toaster oven with your favorite nut butter or buttery spread!

gluten-free | dairy-free | refined sugar-free


Baking with Quinoa by Alyssa Rimmer | Queen of Quinoa

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  • Kathy

    Oh this looks and sounds absolutely perfect! I am so grateful I found your blog you make things I so enjoy, they taste great you use ingredients that I actually have on hand and you make food I so so so want to eat, foods that I have had to go so long with out. Thank you for all your knowledge and gerousity and kindness and selflessness to be so good to me and to so many of us. I wish you all the very best in the new year, may this be your best year ever. Hugs&X’s

    • Queen of Quinoa

      Thank you so much Kathy! I’m glad you found me too :-) I can’t wait to hear what recipes you try and please feel free to reach out if you have any questions along the way.

      xo Alyssa

  • Nancy B

    this sounds good, will try soon

    • Queen of Quinoa

      Please let me know if you do. Would love to hear how it turns out for you!

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  • Patricia J

    I can not have walnuts. How big of a difference will this make?

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