How to make Paleo Pumpkin Bread with Coconut Flour

My, how my pumpkin bread recipe has changed over the years. I used to use a hefty dose (like 1 1/2 cups) of sugar and regular white flour in my pumpkin bread; I’d add in cranberries for a colorful touch. Fast forward to me having to be gluten free and then even grain free and it was clear that I couldn’t enjoy that old recipe. I also realized that I didn’t need that much sugar. Natural sources of sugar, such as maple syrup and honey are generally my go-to’s, but I also enjoy coconut sugar, too. This recipe for Paleo Pumpkin Bread is made with coconut flour and cassava flour – two of my favorite grain free flours. It’s seasonal, thick and dense, and perfectly pumpkin, just like I like it. My eldest daughter and I pretty much fight for the last piece we like it so much; hope you will, too.

What you’ll need to make grain free pumpkin bread

• Cassava flour and coconut flour are both grain free flours that make up the base of this recipe.
• Organic canned pumpkin (not pumpkin puree) is the provides a healthy dose of Vitamin A; I love that this tasty treat has vegetables in it that kids (and adults) can benefit from.
• I love this environmentally friendly parchment paper that doesn’t need to be sprayed.
• A glass loaf pan lined with parchment paper makes for clean, even baking.
• These are the best dairy free chocolate chips – my opinion, of course;).

What is the best substitute for coconut flour?

Coconut flour is a naturally gluten-free and grain-free flour made from coconut meat. While it is commonly used in baking (mostly in Paleo, grain-free and gluten-free baking), it can be challenging to use because of it’s makeup. That said, it can be suggested that you follow established recipes with coconut flour before trying it on your own.

Coconut flour is particularly absorbent, and even a small amount of flour will absorb a large amount of liquid. Because it is so absorbent, it can have a drying effect on baked goods. Adding eggs can counteract this makeup of coconut flour – but all this said, it’s very difficult to substitute this flour. Your best bet will be to use almond flour, but it generally will require tweaking the recipe to some extent if you make that change.

Other coconut flour recipes that you may enjoy

If you’re on board with coconut flour (and as long as you have it in your pantry), you may as well give some of these recipes a shot!

• 3 Ingredient Cookies (No added sugar)
• Coconut flour blueberry muffins
• Healthy Paleo Zucchini Chocolate Chip Muffins (GF, DF, Paleo)
• Gluten-Free Carrot Coconut Muffins
• Paleo Coconut Flour Blondies
• 3 Ingredient Paleo Energy Bites

5 from 1 vote

Print

Grain Free Pumpkin Bread

Prep Time

15 mins

Cook Time

45 mins

 

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baked goods, gluten-free, grain-free, kid-friendly

Servings: 12

Calories: 179 kcal

Ingredients

• 1/4 cup coconut oil , melted
• 1 cup pumpkin puree (I use organic)
• 4 eggs , beaten
• 1/3 cup + 1 TBSP maple syrup
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 2 tsp pumpkin spice
• 1 1/2 cups cassava flour
• 1/3 cup coconut flour
• 1/4 cup dairy free chocolate chips , optional

Instructions

1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper.

2. In a medium bowl, mix wet ingredients. In a separate large bowl, mix dry ingredients aside from chocolate chips. Add wet ingredients to dry, and mix to combine. Pour into prepared baking pan and press chocolate chips (if using them) into the top.

3. Bake for 45 - 50 minutes. Let cool before slicing.

Nutrition Facts

Grain Free Pumpkin Bread

Amount Per Serving

Calories 179 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 6g38%

Cholesterol 55mg18%

Sodium 136mg6%

Potassium 85mg2%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 9g10%

Protein 3g6%

Vitamin A 3257IU65%

Vitamin C 2mg2%

Calcium 54mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.