Coconut Flour Pumpkin Loaf

Coconut Flour Pumpkin Loaf

Dense, moist pumpkin loaf made with coconut flour and warm fall spices.

Total 1 hr 30 min Makes 14 slices Calories 150/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts

This gluten-free pumpkin loaf relies on coconut flour and extra eggs to achieve a tender, moist crumb despite the flour's absorbent nature. Warm spices like cinnamon, nutmeg, and ginger complement the pumpkin, making it a cozy option for breakfast or an afternoon snack. The batter comes together quickly in one bowl, with no mixer required.

Ingredients

  • 3/4 cup coconut flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 6 eggs
  • 1 cup pumpkin puree
  • 1/2 cup honey
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Method

  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper.

  2. In a medium bowl, whisk together the coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger, breaking up any clumps.

  3. In a large bowl, whisk the eggs until frothy, then whisk in the pumpkin puree, honey, melted coconut oil, and vanilla extract until smooth.

  4. Add the dry ingredients to the wet ingredients and stir until fully combined and no lumps remain.

  5. Fold in the chopped walnuts, then pour the batter into the prepared loaf pan and smooth the top with a spatula.

  6. Bake until a toothpick inserted into the center comes out clean and the top springs back lightly, 50 to 55 minutes.

  7. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

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    Coconut Flour Pumpkin Loaf

    This gluten-free pumpkin loaf relies on coconut flour and extra eggs to achieve a tender, moist crumb despite the flour's absorbent nature. Warm spices like cinnamon, nutmeg, and ginger complement the pumpkin, making it a cozy option for breakfast or an afternoon snack. The batter comes together quickly in one bowl, with no mixer required.

    1 hr 30 min 14 slices 150 cal

    Ingredients

    • 3/4 cup coconut flour, sifted
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 6 eggs
    • 1 cup pumpkin puree
    • 1/2 cup honey
    • 1/3 cup melted coconut oil
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped walnuts

    Method

    1. 1

      Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper.

    2. 2

      In a medium bowl, whisk together the coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger, breaking up any clumps.

    3. 3

      In a large bowl, whisk the eggs until frothy, then whisk in the pumpkin puree, honey, melted coconut oil, and vanilla extract until smooth.

    4. 4

      Add the dry ingredients to the wet ingredients and stir until fully combined and no lumps remain.

    5. 5

      Fold in the chopped walnuts, then pour the batter into the prepared loaf pan and smooth the top with a spatula.

    6. 6

      Bake until a toothpick inserted into the center comes out clean and the top springs back lightly, 50 to 55 minutes.

    7. 7

      Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.