This Gluten-Free Paleo Pumpkin Bread With Coconut Flour is moist, chewy, and spicy-sweet.
I’m on a huge pumpkin spice kick right now, and I vote we keep the pumpkin train rolling. This gluten-free, Paleo-friendly pumpkin bread is made with coconut flour and destined to be your new fall BFF. If you’re as pumpkin-obsessed as I am this time of year, you’re going to be equally obsessed with this recipe. It’s soft, spiced just right, and perfectly sweetened without feeling like a heavy dessert—it’s basically autumn in loaf form. Enjoy it with a steaming mug of tea or sneak a slice for breakfast (we’re not judging). It’s the kind of recipe that hits the spot if you’re craving major fall vibes.
For those of you pumpkin spice skeptics out there (it’s okay, I forgive you), consider this your gateway recipe. It’s not overly sweet or loaded with refined sugar—it’s wholesome and filling and has a light yet satisfying texture and a perfectly crunchy top. And, well, if you’re a pumpkin spice connoisseur, and you’re just here to pin all the pumpkin things, this definitely needs adding to your recipe rotation, STAT. Trust me, you’re going in for seconds.
Is This Gluten-Free Paleo Pumpkin Bread With Coconut Flour Healthy?
This recipe has plenty of wholesome qualities that make it a healthier option than many other breads, especially of the sweet variety. To start, it’s fully gluten-free and Paleo. Pumpkin, the star ingredient, is packed with vitamin A, as well as vitamin C, potassium, iron, and fiber. Coconut flour contains even more potassium, iron, and fiber, along with some protein. Pecans are high in thiamine, copper, and zinc, though they are also high in calories and fat. And, maple syrup, while still a source of sugar, is all-natural and has a lower glycemic index than refined white sugar. Overall, enjoy your pumpkin bread in moderation.
Dressing Up The Recipe
This gluten-free, Paleo pumpkin bread is fabulous all on its own. However, that doesn’t mean you can switch things up a bit and get creative with your customizations.
For example, you could add some chopped walnuts, sunflower seeds, or coconut flakes along with the pecan topping for more variety in flavor and texture. You could also add some dark chocolate chips to the batter for a decadent touch of sweetness. Or, for a fruity touch, toss in some dried cranberries or raisins. Whether you stick to the OG recipe or make it your own, your bread is bound to be delicious.
How To Make Ahead And Store
Store your leftover bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. You can also slice the bread into individual portions, wrap each slice tightly in plastic wrap or foil, and place them in a freezer-safe bag or container. It will keep for up to 2 months in the freezer.
Serving Suggestions
A thick slice of pumpkin bread is delicious with a generous dollop of homemade Almond Butter, Pecan Butter, or Pumpkin Seed Butter. Wash it down with an indulgent Caramel Vanilla Iced Coffee for the perfect comfort food combo.
Ingredients
- 3/4 cup plus 1 tablespoon coconut flour sifted (70 grams)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4 large eggs
- 1/3 cup pure maple syrup
- 2 tablespoons coconut oil melted, plus extra for greasing the pan
- 1 cup canned pumpkin
- 1/3 cup pecans roughly chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the bottom of a loaf pan with parchment paper, greasing the sides generously with coconut oil.
- In a medium bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, salt, and baking soda.
- In a separate large bowl beat together the eggs, maple syrup, and coconut oil with an electric hand mixer until well mixed. Add in the pumpkin and beat until well combined.
- Whisk the dry ingredients into the wet until well combined. Let stand for 10 minutes so the coconut flour can absorb some moisture.
- Spread into the prepared pan and top with the pecans, lightly pressing them in. Bake until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour to 1 hour and 5 mins. Let cool completely in the pan.
- Slice and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
can i leave out the syrup or is it necessary for the structure? if i absolutely need that element then i was thinking of replacing with unsweetened applesauce. but would prefer to just not add anything. thanks for your help!
You can replace it with unsweetened applesauce, but skipping it entirely may affect the structure and moisture.