Breads/ Breakfast/ Brunch/ Gluten Free/ Paleo/ Vegetarian

Pumpkin Bread (coconut flour)

This pumpkin grain free bread is light, moist and delicious.  I adore this lightly toasted and slavered with cream cheese.  

It had a slight warm spicy taste to it and reminds me of a West Indian Bun bread we used to buy in London.  You can make the pumpkin puree yourself or cheat and use unsweetened canned puree.  

This passed the Chief Taster test with flying colours and I will be baking this a lot from now….a lot…!

 

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Pumpkin Bread
Servings: 8 Slices
Author: Angela Coleby
Ingredients
  • 1/2 cup pumpkin puree
  • 8 eggs
  • 1/4 cup coconut milk
  • 1/4 erythritol ground
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 3/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 cup pecans chopped
Instructions
  1. Preheat your oven to 180C/350F degrees
  2. In a bowl, mix the pumpkin, eggs, coconut milk, erythritol, vanilla, spices and salt.

  3. Add the coconut flour and baking soda and whisk until lump-free.

  4. Fold in the pecans.

  5. Line a 9" x 5" loaf pan with parchment paper and pour the batter into the pan. Smooth out with a spatula until even.

  6. Bake the loaf for 60 minutes.

  7. Remove from the pan and cool on a rack for 1 hour.

Recipe Notes

Makes 8 slices

Nutritional Info per slice: 192 Calories, 13g Fat, 9g Protein, 11g Total Carbs, 6g Fibre, 5g Net Carbs

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17 Comments

  • Reply
    Charlene
    October 24, 2016 at 4:27 pm

    Hello there–I know this post is old but I just stumbled on it. In the fall I make biscotti to have every night with my chai tea. I took this recipe and changed a few things (but the essence is the same). I divided the batter between 2 loaf pans (I lined with a silpat) and baked it 35 minutes. Let it cool a tad and sliced it thin (16 slices per loaf). I used a bread knife and sawing motion). Placed them on a cookie sheet and put in the oven (heat reduced to 325) for 15 minutes. Then flip them and another 15 min. I turned the oven off and left them in there until the oven cooled. They were superb! I left out the sweetener; eat slice is point 6 net carbs! I will be making other flavors soon!
    Thank you so much for posting this recipe!
    Cheers!

    • Reply
      Angela Coleby
      October 24, 2016 at 4:30 pm

      That sounds amazing! What a great idea! Photos please!

      • Reply
        Charlene
        October 25, 2016 at 1:04 am

        I am not sure where to send pictures. My next flavor of biscotii Apple-walnut–I’ll use applesauce instead of pumpkin, toss in some shredded Granny Smith, walnuts & walnut extract and apple pie spices. Currently I am on Day 45 no sugar or sweeteners of any kind–I am holding out until Thanksgiving Day. I am planning on making a black & white biscotti and adding some honey–then I will go back to no sweeteners until Christmas Day.

        • Reply
          Angela Coleby
          October 25, 2016 at 8:59 am

          You can upload them to this thread, email them to me or post them on my Facebook page. Your recipes sound delicious. Well done on day 45! You should be very proud of yourself!

  • Reply
    Sean
    October 1, 2015 at 9:36 pm

    You mention honey, can you please add how much you use in the ingredients?

    • Reply
      Divalicious
      October 11, 2015 at 2:02 pm

      Ah, that was an old recipe, I’ve since changed it.

      • Reply
        Dee
        September 30, 2016 at 11:57 pm

        I need the nutrition factors of your super recipes.
        I am a diabetic and have a fatty liver (NAL) Please help and continue to improve your cooking.
        Thank you Dee

        • Reply
          Angela Coleby
          October 1, 2016 at 1:17 pm

          Hi Dee, all my new posts will have the nutritional content. I’m still working my way through my older posts. If there are any in particular you want, let me know.

  • Reply
    Sean
    September 23, 2015 at 6:55 pm

    Hi, with the erythritol, is this a sweet *tasting* bread? Just curious…

    • Reply
      Divalicious
      September 30, 2015 at 3:33 pm

      Yes it is, rather like banana bread.

  • Reply
    20 Pumpkin Recipes | Divalicious Recipes
    September 23, 2015 at 10:15 am

    […] Pumpkin bread (coconut flour) […]

  • Reply
    Cap56tain
    June 5, 2015 at 7:55 am

    I made this last night- delish, you are a genius!
    Thanks a million.
    Jeanie

    • Reply
      Divalicious
      June 5, 2015 at 9:48 am

      Awh, shucks Jeanie! Glad you enjoyed and thanks for taking the time to post a comment!

  • Reply
    Julie
    November 24, 2014 at 3:49 pm

    I’m going to assume that should say “1/4 cup erythritol?”

  • Reply
    iamquiltpixie
    June 26, 2013 at 7:08 pm

    we don’t use honey or agave nectar, can you suggest a substitutions? Maybe chia gel with stevia for sweetness?

    thanks
    sue in CA

    • Reply
      Divalicious
      June 26, 2013 at 8:04 pm

      Thanks for stopping by Sue. That sounds like a genius replacement! Hope it works…keep me posted!

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