A simple Pumpkin Bread recipe using coconut flour for a grain-free treat. It’s soft, moist, and easy to make! No oil, low in sugar, plus it’s paleo-friendly. Throw in some chocolate chips and everyone will love this bread!
Guys…. Daylight Savings time is finally here this weekend and I couldn’t be more happy about it. And while I’m excited to gain an hour–an excuse to sleep in a little bit, sure why not?– truthfully I’m just excited for it to not be so damn dark in the morning. It’s throwing off my groove! I like to say I am a morning person but when I look outside and the sun isn’t even up at 8:00am, I just don’t get a good start to my day… I could also still be adjusting to living in Michigan again this time of year. In Pennsylvania it was lighter in the morning which was great…. but then on the other side of that leaving work at 4:30pm and it was already getting dark, which was just crazy! OR it could very well be the apartment we’re currently living in and only getting a little bit of light at various times of the day. Hhhmmm….
Do you like how I am just chatting away with you about the many possible factors as to why I have been less productive in the mornings as of late? Is anyone else having this problem? I’m curious… I can’t be the only one this is happening to!
Coconut Flour Pumpkin Bread
I don’t know. But what I do know is this particular pumpkin bread has been making its way into my coffee routine this past week, which has certainly made my mornings much more bearable 😀
You peeps have been loving this coconut flour banana bread, so I thought I better make a pumpkin version this year. And this time I added chocolate chips, which holy moly makes this bread even more incredible than I thought it would be. I think I had three pieces of this pumpkin bread within a of couple hours. The first two I had from my test batch (which I didn’t use chocolate chips in, but still really really good!) and then the third piece I had to try because that’s when I of course added chocolate chips.
This pumpkin bread has a simple list of ingredients.
what you need
- coconut flour
- pumpkin pie spice
- baking soda
- baking powder
- natural nut or seed butter
- coconut sugar
- maple syrup
And it’s easy to make– no mixer or any small appliances needed. You just need a couple of bowls for mixing the wet and dry ingredients separately. Then once you combine those together you add in the chocolate chips and transfer the batter into a prepared loaf pan… and top with more chocolate chips.
You’ll bake the bread for about 20 minutes or so, then take it out of the pan to cool before slicing.
The hard part is definitely waiting for it to cool…
I love baking with coconut flour, it makes the bread light and moist! I think another batch needs to happen STAT. Even though I’ve pretty much had two batches of this bread to myself… The husband doesn’t care for pumpkin so MORE FOR ME.
I hope you love this coconut flour pumpkin bread as much as I do!
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing about what you’ve made 🙂
- 1/2 cup coconut flour* (65g, measured)
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup pumpkin puree (canned pumpkin)
- 1/4 cup creamy natural nut or seed butter (I used homemade)
- 2 TBS coconut sugar**
- 2 TBS maple syrup
- 1 tsp vanilla extract
- 2 large eggs
- 1/3 cup milk
- 1/2 cup dairy-free mini chocolate chips, divided
- Preheat oven to 375F, grease and line a medium 8×4 loaf pan with parchment paper, set aside.
- In a small bowl combine coconut flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk together until no lumps of coconut flour remain–you can also sift together into bowl.
- In a medium bowl whisk together pumpkin puree, nut/seed butter, coconut sugar, maple syrup an vanilla extract. Then add eggs and milk, whisk again until all wet ingredients are fully combined.
- Add dry ingredients into bowl of wet ingredients, using large spatula to gently combine. Fold in about 1/3 cup mini chocolate chips. Batter should be thick.
- Transfer batter to prepared loaf pan, sprinkle the rest of the chocolate chips on top and gently press into top of batter.
- Bake pumpkin bread at 375F for about 20-25 minutes, or until inserted toothpick comes out with little to no crumbs. Allow bread to cool in pan for 10-15 minutes before gently removing, then cool on wire rack completely, about 20 more minutes, before slicing.
*I highly suggest weighing the coconut flour if you can. But a half cup is what I measured and then weighed.
**If you want to take down the sugar a little bit, you could likely go with out the 2 TBS of coconut sugar (I don’t recommend getting rid of the maple syrup however, because the liquid plays an important part with the coconut flour)
–Store bread in container in airtight container in fridge, should keep up to 5 days. You may also freeze tightly wrapped and stored in container, about 2-3 months.
- Serving Size: 1/10
- Calories: 170
- Sugar: 12
- Fat: 9
- Carbohydrates: 19
- Fiber: 5
- Protein: 5