Coconut Flour Pumpkin Loaf

Indulge in the cozy flavors of fall with this delightful Coconut Flour Pumpkin Loaf. Crafted with wholesome ingredients and bursting with warm spices, this loaf is perfect for breakfast or as a sweet treat with afternoon tea. The combination of coconut flour and pumpkin puree creates a moist and tender crumb, complemented by a hint of cinnamon and nutmeg for a comforting touch. Suitable for gluten-free and paleo diets, this loaf offers a delightful seasonal baked good, satisfying pumpkin cravings with every bite.

Ingredients

• 1 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 4 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the coconut flour, baking soda, salt, cinnamon, and nutmeg until evenly mixed.
3. In a separate bowl, beat the eggs thoroughly, then mix in the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until well combined.
4. Combine the wet and dry ingredients, stirring until the mixture is smooth and well incorporated.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Keywords: Pumpkin, Autumn, Bread, Spice, Dessert, American

Spice Rack: Cinnamon, Nutmeg, Vanilla

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---