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.


Grain free pumpkin bread

What you’ll need to make grain free pumpkin bread

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!

A loaf of grain free pumpkin bread made with coconut flour on parchment paper. - #coconutflourrecipe

5 from 1 vote
Grain free pumpkin bread
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
  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.

Paleo pumpkin bread with coconut flour

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