Coconut Flour Pumpkin Bread

This delicious coconut flour pumpkin bread is grain free and dairy free, perfect for anyone avoiding grains or on the paleo diet.

Close up of slices of pecan pumpkin bread sitting on white plate with orange napkin

This coconut flour pumpkin bread recipe is a great grain free sweetbread to make around the holidays! If you’re new to baking with coconut flour, pumpkin bread is one of the best recipes to start with. This bread is soft and dense like traditional pumpkin bread, just without the gluten and grains.

This recipe calls for arrowroot powder. This type of flour really helps to make the loaf of bread lighter, but you don’t have to use it if you don’t have it or if you’re avoiding arrowroot starch in your diet. Simple leave it out of the recipe and the bread will still turn out wonderful.



  1. Pre-heat oven to 325 degrees. Combine all dry ingredients and set aside.
  2. In a separate bowl, beat egg whites and sea salt together until stiff peaks form. Set aside.
  3. Mix egg yolks, pumpkin puree, coconut oil vanilla and mixed nuts (if using).
  4. Mix dry ingredients with pumpkin mixture until well combined. Fold in egg whites.
  5. Pour bread batter into a well greased bread loaf pan. Cover with foil and bake for 30 minutes. Take foil off and continue to bake until cooked through, another 15-30 minutes.
  6. Turn off oven and leave bread in the oven for 30 minutes (this will allow the middle to finish cooking).
  7. Remove bread from pan and let cool on wire rack.