When it’s pumpkin season, I jump right on the ‘make-everything-with-pumpkin’ wagon. And I’m definitely guilty of enjoying a few pumpkin spiced lattes with almond milk too. Since I was having people over for a fall brunch last weekend, it was the perfect time to experiment with a healthy version of pumpkin bread.With a few simple ingredients and only 30 minutes of baking, this pumpkin bread was ready in no time and it had my apartment smelling perfect for a beautiful fall day.

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield12
  • Serving Size1 slice
  • Energy190 cal
  • Cuisine
    • American
  • Course
    • Dessert
  • Suitable for Diet
    • Vegan
    • Vegetarian
    • Weight Loss Program
    • Lifestyle Program


  • 1/2 cup coconut flour
  • 6 organic eggs
  • 1/4 cup coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 cup organic pure pumpkin puree
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • ¼ tsp vanilla extract
  • 1 tbsp pumpkin spice blend



Preheat oven to 350 F 


Add the coconut flour, salt, baking soda and spice to a large bowl and mix well.


In a separate bowl, combine the eggs, pumpkin, maple syrup, coconut oil and vanilla extract and use a hand mixer to blend well.


Add pumpkin mixture to dry ingredients and use hand mixer on low until smooth.


Grease a bread pan with coconut oil and pour the batter in evenly


Bake for 30 minutes. This recipe is very moist so you may need to bake for another 5-7 minutes, depending on your oven. Use a fork or toothpick to test if it’s ready by lightly puncturing the bread with and making sure it comes out clean.


Let bread cool for 10 minutes then slice.

  • Serving Size1 slice
  • Amount per serving
  • Calories190
  • % Daily Value*
  • Total Fat11 g14.1%
  • Trans Fat8 g
  • Cholesterol125 mg41.67%
  • Sodium210 mg9.13%
  • Total Carbohydrate19 g6.91%
  • Dietary Fiber3 g10.71%
  • Total Sugars13 g
  • Protein5 g10%

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