November 12, 2019

by Alyssa

Coconut Flour Pumpkin Bread

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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, easy to make and super delicious.

Coconut Flour Pumpkin Bread Recipe

Almost nothing warms my heart more than a warm slice of pumpkin bread on a cold autumn morning. Topped with a layer of creamy coconut butter with a pumpkin spice matcha on the side? Breakfast heaven.

Today we're whipping up a healthy and delicious pumpkin bread recipe that uses coconut flour. Coconut flour is used a lot in paleo and keto baking but isn't something I use often. I created back in 2012 when I was just starting to learn how to bake with gluten-free flours and when I remade it a few months ago I realized it had to be updated because it was so dang good.

This coconut flour pumpkin bread uses just one bowl, is gluten-free, dairy-free and refined sugar-free AND it has the most amazingly perfect texture. I can't wait for you to try it!

Ingredients for Healthy Pumpkin Bread

Ingredients for Coconut Flour Pumpkin Bread

I wanted to keep the ingredient list for this pumpkin bread as streamlined as possible. And I also wanted you to be able to make it in just one bowl.

Here's what we're using:

  • Canned pumpkin: I love the one from Thrive Market because it's organic, non GMO and super affordable.
  • Eggs: as you'll read in a second, coconut flour loves eggs and they're what give this bread it's spongy, soft texture.
  • Coconut sugar: my favorite granulated sugar because it's less refined, a little less sweet, but still has a lovely caramel flavor.
  • Coconut flour: it's the main flour in this bread and makes it taste slightly sweet, but also gives it that great texture!
  • Arrowroot starch: we're using this just to give it a little more lightness (substitution ideas are later in the post!)
  • Pumpkin pie spices: we're making our own blend for this one, but feel free to swap with the same amount of a pre-made blend.

And that's pretty much it (aside from baking soda, powder, and some mix-ins). This bread is super simple, healthy and I think you're going to L-O-V-E it!

How to Bake Healthy Pumpkin Bread

Tips for Baking with Coconut Flour

Coconut flour can be a tricky one to bake with if you've never tried before. For starters, it doesn't act like any other flour out there. It's incredibly absorbent, but at the same time as no binding power. So basically it absorbs all the liquid, but will then be pretty crumbly and dry.

That's why eggs are coconut flour's best friend. They have protein which helps things bind together, while also providing structure, but they also add moisture.

Here are some tips for baking with coconut flour:

  • Use at least 1 egg for 1/4 cup of coconut flour
  • Combine coconut flour with other flours (I like almond, quinoa and oat), to give it a lighter, less crumbly texture
  • You can't substitute coconut flour 1:1 with any other flours – I would suggest finding another recipe that doesn't rely on coconut flour

And if you need any more tips, I found this post that was super comprehensive with tips for baking with coconut flour.

Super Healthy Gluten-Free Pumpkin Bread

Substitution Ideas for Coconut Flour Pumpkin Bread

Now I know I'm probably going to get some substitution requests in the comments, so I wanted to write them out here so it was easier to follow.

  • Coconut flour: unfortunately as this is the main flour, it can't be substituted. If you can't do coconut (or can't find it), I'd suggest you try this recipe instead.
  • Arrowroot starch: you can replace that with any other starch you want (potato, tapioca or corn)
  • Eggs: again, not substitutable! If you can't do eggs, here's a recipe for vegan and gluten-free pumpkin bread you can try.
  • Oil: any other light oil will work here. If you want to go oil-free, I think you could get away with using almond milk for the oil, but I haven't tested.
  • Walnuts: feel free to just leave them our or swap with any other mix-in you'd like (chocolate chips, pecans, coconut flakes, etc.)

If you have any other substitution questions, drop a comment below!

Can You Freeze Pumpkin Bread

Can You Freeze Pumpkin Bread?

Short answer: YES! You can totally freeze pumpkin bread. And really most other quick breads or baked goods for that matter. Personally, I actually prefer to freeze my coconut flour pumpkin bread right away because it keeps it fresher.

What I suggest doing is once you've let your pumpkin bread cool, slice the whole loaf. Leave a slice or two (or three) out for that day and the next, and freeze the rest. I simply wrap the bread in aluminum foil, place it in a gallon-sized ziplock and place it in the freezer.

To reheat the pumpkin bread, I just add them into my toaster oven and toast them up!

Ways to Serve Pumpkin Bread

From there I have a perfectly toasted slice of pumpkin bread that is ready to enjoy! You could either eat it plain or you could do some toppings. Here are some of my favorite topping ideas:

  • coconut yogurt and granola
  • almond butter and sliced apple (or banana)
  • homemade pumpkin butter
  • coconut butter and pumpkin pie spice

Or you could keep it classic and just go with some butter or ghee!

coconut flour pumpkin bread

More Healthy Pumpkin Recipes to try:

Coconut Flour Pumpkin Bread

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, easy to make and super delicious.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 135kcal
Print Pin
Super Healthy Gluten-Free Pumpkin Bread
4.62 from 13 votes



  • 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.
  • In a mixing bowl, beat together the pumpkin, eggs, sugar, oil and vinegar. Beat until smooth.
  • Add the dry ingredients (minus the walnuts) and stir until a smooth batter forms. Fold in the walnuts. Allow batter to rest for 5 minutes.
  • Transfer the batter to the prepared pan and bake in the center of the oven for 45 - 50 minutes, until a cake tester inserted into the center comes out clean. Check at 40 minutes and cover with tinfoil if the top is browning too quickly.
  • Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before slicing.
  • Serve slightly reheated in the toaster oven with your favorite nut butter or buttery spread!



Serving: 1slice | Calories: 135kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 189mg | Potassium: 134mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3257IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
coconut flour pumpkin bread
Coconut Flour Pumpkin Bread
Coconut Flour Pumpkin Bread
Coconut Flour Pumpkin Bread
Coconut Flour Pumpkin Bread

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Hi Alyssa! I like the flavors of this bread. I didn’t have coconut oil so I substituted ghee. The bread didn’t rise much. In fact, the center seems to stay lower than the sides. How can I get more rise like the one in your photo?

    • Hmm it could have been the ghee if I’m being honest since their compositions are a bit different. I would say you could also try whipping the egg whites to give it even more lift!

  2. This turned out amazing! I made my own pumpkin puree add with some yogurt for the right consistency. Thanks for sharing!

  3. I’ve made this twice now, and although delicious, it never seems to set. I’ve gone well over the cool time and it ended with a texture close to a bread pudding each time. The second time I added a little more arrowroot starch, and it was a little better. Thoughts?

  4. This looks yummy but did I read it right, just 1/2 cup of coconut flour and 6 tablespoons of potato starches as the main dry ingredients?

  5. Oooh this looks so so yummyy. I just have a beautiful pumpkin waiting to become something delicious.My only question is:What would you exchange the eggs with to make this beautiful bread vegan-friendly?

  6. […] The use of quinoa in this bread gives it fervor as well as protein. It’s a great breakfast choice, with that wonderful taste provided by coconut flour and not very arduous to make as well. (View recipe and nutritional info here.) […]

  7. 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

    • 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


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