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Coconut Flour Pumpkin Bread with Crumb Topping

65 mins 228 cals 12 servs

BreakfastCakes & BreadsDessertsGluten-FreeMuffins, Pancakes & WafflesRandom TreatsRecipesRefined Sugar-FreeSoy-FreeVegetarian

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A coconut flour pumpkin bread recipe that is refined sugar-free, gluten free, dairy free, grain free and Paleo.  

Want a few other healthy pumpkin recipes?  You might also enjoy these Healthy Pumpkin Muffins, these Paleo Pumpkin Pancakes, and this Vegan Pumpkin Pie.

A loaf of gluten-free Coconut Flour Pumpkin Bread with two cut slices ready for a healthy breakfast.

Do you want all things pumpkin without throwing your nutrition totally out of whack?!  Recently I have discovered that sugar is not my friend.  It is a very tight line I walk.  A little too much sugar and my stomach hates me.  Not enough sugar/carbs and I do not have enough energy to run at the intensity I desire.

Finding healthy substitutes for classics that I love has been quite a challenge… especially when it comes to Pumpkin Season!!

Three slices of Coconut Flour Pumpkin Bread on a table ready for the winter months.

If you have been around the site over the past few weeks you might have seen a few other healthy, refined sugar-free pumpkin recipes such as this Healthy Vegan Pumpkin Caramel Dip and these No-Bake Pumpkin Pie Balls.  Both recipes are absolutely awesome.  Quick, no baking required, and taste like Fall!

However, neither of these recipes completely appeased my Fall-loving heart.  The house simply did not become overwhelmed by the fragrance of pumpkin!  Until… this fabulous coconut flour pumpkin bread happened.

A sliced loaf of gluten-free, healthy pumpkin bread on a piece of wood.

A few attempts were made as I tried to conquer the art of cooking with coconut flour.  Have you ever tried making coconut flour pumpkin bread?!  Were you successful?

A few facts about baking with coconut flour:

  • Coconut flour absorbs A LOT of liquid!!  Many recipes that use it call for extra eggs or liquid to balance it out.
  • Coconut flour contains tons of nutrition and fiber!
    • 1/4 c. coconut flour contains 4 grams fat, 4 grams protein, 16 grams carbohydrates and 10 grams fiber!!
  • If you are replacing flour in a recipe make sure to only substitute 20% for coconut flour.
    • And also increase the fat/liquid content by 20%!

A couple of slices of a pumpkin bread recipe on a table ready to eat.

Per usual, Cohl and I almost got into a tiff over who got the last piece of this coconut flour banana bread.  Needless to say, I will probably be making another loaf to bring with us this weekend to our favorite music festival of the year… Utopiafest!!

Who will you be making this Coconut Flour Pumpkin Bread for?!  

I would love to hear in the comments section below!

Happy Pumpkin Bread Snackin’!

A loaf of pumpkin bread made with coconut flour ready to eat for a healthy snack.

Want more pumpkin recipes?

No-Bake Pumpkin Pie Balls {Vegan}

Healthy Vegan Pumpkin Caramel Dip

Pumpkin Muffins with Maple Syrup

Pumpkin Spice Mug Cake

A sliced loaf of gluten-free, healthy pumpkin bread on a piece of wood.
4.54 from 13 votes
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Coconut Flour Pumpkin Bread with Crumb Topping

** THIS RECIPE WAS REVISED ON 1/11/17. ** A coconut flour pumpkin bread recipe that is refined sugar free, gluten free, dairy free, grain free and paleo.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 228 kcal
Author London

Ingredients

Pumpkin Bread:

  • ½ c maple syrup pure, at room temperature
  • ½ c coconut oil melted
  • 4 large eggs room temperature
  • ¾ c pumpkin puree
  • 1 ½ tsp vanilla
  • ¾ c coconut flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • 1½ tsp cinnamon
  • 1 tsp pumpkin pie spice

Crumb Topping:

  • 3 tbsp coconut sugar
  • 2 tbsp coconut flour
  • 2 tbsp coconut oil melted
  • ½ tsp cinnamon
  • 3 tbsp walnuts finely chopped

Instructions

For the Pumpkin Bread:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine maple syrup, oil, and eggs. Mix by hand until just combined.
  3. Add pumpkin puree and vanilla and mix until incorporated.
  4. In a separate, medium-sized bowl combine coconut flour, soda, powder, cinnamon and pumpkin pie spice.
  5. Add dry ingredients into pumpkin puree mixture and stir by hand. Mix until all ingredients are just incorporated, making sure not to overmix.
  6. Line a 9 x 5 inch loaf pan with parchment paper on the bottom and spritz with non-stick cooking spray. Fill pan with pumpkin bread batter.

For the Crumb Topping:

  1. In a medium-sized bowl combine coconut sugar, flour, oil and cinnamon. Using the back of a fork, cut in the sugar and flour into the coconut oil until it just starts to stick together. Add walnuts and continue to do this until mixture starts to clump together.
  2. Sprinkle crumb topping over the pumpkin bread batter. Press crumb topping lightly into the batter.
  3. Bake pumpkin bread in preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let bread cool for at least 30 minutes before cutting into it. Serve warm or at room temperature. Pumpkin bread tastes awesome toasted with a little butter!

Recipe Notes

**The bread will still be pretty moist (Pumpkin is SUPER moist!)  If you would like it a bit drier, cut a piece and either let it sit at room temp for a while or toast it.**

Nutrition Facts
Coconut Flour Pumpkin Bread with Crumb Topping
Amount Per Serving
Calories 228 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Cholesterol 62mg21%
Sodium 129mg6%
Potassium 116mg3%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 11g12%
Protein 3g6%
Vitamin A 2475IU50%
Vitamin C 0.7mg1%
Calcium 45mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Afton says

    Made this with flax as an egg substitute and it turned out great! 🙂 my boyfriend was so jealous of how it smelled I had to make it in keto muffin form for him that turned out great as well (subbed 1/4 cup of almond milk for the syrup and added liq stevia to bread and granulated stevia to crumb topping instead of coconut sugar)! Thanks for sharing!

    Reply

    • London says

      LOL… love it that you made the BF jealous. That was very sweet of you to whip up another batch for him in muffin-form!! Thanks for sharing your substitution ideas for the keto muffin variation. 🙂

      Reply

  2. Laura says

    I’m very interested in making this cake. Im just not a big fan of the coconut taste the coconut flour gives off. Does this cake come out tasting anything like coconut or just punkin?

    Reply

    • London says

      Hi Laura! There is definitely an undertone of coconut flavor in this bread. If you are strongly averse to the taste of coconut, you may not like it! However, if you have enjoyed other coconut flour products, you might!

      Reply

  3. Candace Pappas says

    5 stars
    Can you make it sugar free also by using stevia baking sugar(powder)? Maybe that would also help the consistency as well? The calorie and carbohydrate and calorie count seems really high, would like to cut it back some. And perhaps find a way to boost the protein? Let me know your thoughts! Thanks!

    Reply

    • London says

      Hi Candace! I am ALL about experimenting and making a recipe your own! I love your thoughts and ideas! I personally have not tried using stevia baking sugar in this recipe but would love to hear if you do. Thanks so much for your question!

      Reply

  4. Brittany says

    5 stars
    This was fantastic.

    I didn’t do the crumble because I didn’t have coconut sugar. How can I make the bread sweeter, without the crumble? Can I add more syrup?

    Reply

    • London says

      So happy you enjoyed it, Brittany! The crumble definitely has a good bit of the sweetness. If you add syrup to the bread it will change the liquid:dry ingredient ratio and won’t come out quite right. You can always drizzle a bit more syrup on a piece of toasted bread 🙂 Thanks for the comment!

      Reply

    • London says

      Yes, Cynthia!! The crumb topping does add a bit of sweetness to it. If you don’t want the “crumb”, you can also just sprinkle a bit of coconut sugar on top.

      Reply

  7. Michelle L Sepanski says

    My bread turned out really soggy I cooked it a extra ten minutes. I followed it to the T so I don’t know what happened….

    Reply

    • London says

      I am so sorry to hear that, Michelle! What size of eggs did you use? Using slightly larger eggs may result in a soggier bread. Also, older coconut flour may affect the texture of your bread. Hope this helped you troubleshoot a little bit!

      Reply

  8. Gayle says

    This is delicious and so easy to make! So tempted to eat the entire loaf in one sitting! Also will keep in the fridge and freeze a few slices. Thanks so much for the recipe – it’s a new fall favorite!

    Reply

    • London says

      Lol… you and my hubby both!! I am so glad you liked it! It’s so nice to have a pumpkin treat without too much guilt. Thanks for commenting!

      Reply

  9. Marissa says

    This was really tasty! I actually ended up keeping it in the fridge and munching on it throughout the day. Great flavors! Thanks for the recipe 🙂

    Reply

    • London says

      Haha me too!! It took me a few tries to conquer this one… the first batch turned out to be a soggy mess. Lol It is SO worth it when you figure it out, though 🙂

      Reply

      • Chelsie says

        I just made this. Taste is DELICIOUS!!! One of the best coconut flour breads I’ve tasted. Mine seems to want to crumble (couldn’t spread soft butter on it without mashing it). Any tips? The toothpick came out clean but I baked on the shorter end of the time frame. Regardless will be making it again but thought I’d see if you had any tips. Thanks!

        Reply

        • London says

          Hi Chelsie! I am so happy you liked it. 🙂 It can be slightly crumbly… One thing that might work is to refrigerate the bread, spread soft butter on it, and then heat it up. Let me know if it works for you!

          Reply
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