25+ Irresistible Coconut Flour Pumpkin Bread Recipes for Cozy Days

Bread Maker Exclusive

As the leaves turn and the air grows crisp, pumpkin becomes the star ingredient in kitchens across the globe.

Whether you’re baking for a holiday gathering or simply indulging in the flavors of fall, coconut flour pumpkin bread offers a delightful twist on traditional recipes.

Coconut flour, with its rich texture and natural sweetness, makes for a gluten-free alternative that pairs perfectly with pumpkin’s earthy tones.

In this article, we’ve gathered 25+ mouthwatering coconut flour pumpkin bread recipes that showcase the versatility of this beloved autumn ingredient.

From classic loaves to innovative variations featuring nuts, fruits, and spices, there’s something here for everyone.

So, roll up your sleeves, preheat your oven, and get ready to enjoy the cozy, comforting flavors of pumpkin bread made with coconut flour!

Bread Special Items

25+ Irresistible Coconut Flour Pumpkin Bread Recipes for Cozy Days

With 25+ coconut flour pumpkin bread recipes at your fingertips, you’re now equipped to celebrate the flavors of fall in a variety of ways.

Each recipe offers a unique take on this seasonal favorite, whether you prefer a simple loaf, a spiced twist, or a bread enriched with fruits and nuts.

Not only are these recipes delicious, but they also provide a healthier option for those seeking gluten-free alternatives without sacrificing flavor.

So gather your ingredients, invite friends or family to join in the baking fun, and enjoy the warm, inviting aroma of coconut flour pumpkin bread filling your home.

This fall, let your baking adventures be as rich and varied as the colors of the season!

Coconut Flour Pumpkin Bread with Walnuts

This Coconut Flour Pumpkin Bread with Walnuts is a moist, flavorful bread that combines the earthy sweetness of pumpkin with crunchy walnuts. Coconut flour adds a light, fluffy texture and a hint of tropical flavor. This bread is not only gluten-free but also high in fiber, making it a healthy choice for breakfast or a snack. It’s perfect for fall or any time of year when you want to enjoy the cozy flavors of pumpkin.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the pumpkin puree, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Whisk until well combined.
3. In another bowl, mix the coconut flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped walnuts.
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 bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Pumpkin Bread with Walnuts is an inviting and healthy treat that pairs perfectly with your morning coffee or as an afternoon snack. The rich pumpkin flavor combined with the crunch of walnuts creates a delightful texture and taste that everyone will enjoy. Not only does it satisfy your sweet tooth, but it also provides a nutritious boost thanks to the coconut flour and pumpkin. Store any leftovers in an airtight container for a quick grab-and-go breakfast or snack during the week!

Spiced Coconut Flour Pumpkin Bread with Chocolate Chips

Indulge in this Spiced Coconut Flour Pumpkin Bread with Chocolate Chips, where the warmth of spices meets the rich sweetness of chocolate. This recipe combines the healthy benefits of coconut flour and pumpkin with the decadent touch of dark chocolate chips, making it a delightful treat for dessert or a special breakfast. This bread is gluten-free and is sure to become a family favorite.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 1/2 cup dark chocolate chips
• 1/4 cup maple syrup
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract, whisking until smooth.
3. In a separate bowl, whisk together the coconut flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Slowly mix the dry ingredients into the wet ingredients until fully combined. Gently fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Spiced Coconut Flour Pumpkin Bread with Chocolate Chips is a delightful way to enjoy the flavors of the season with a twist of indulgence. The combination of aromatic spices and rich chocolate creates a comforting bread that can be enjoyed warm or toasted. It’s perfect for brunch, dessert, or as a snack. Plus, it’s packed with the goodness of coconut flour and pumpkin, providing healthy fats and fiber. Wrap slices in plastic wrap or foil for easy storage and enjoy this treat throughout the week!

Coconut Flour Pumpkin Bread with Dried Cranberries and Pecans

Elevate your pumpkin bread game with this Coconut Flour Pumpkin Bread featuring Dried Cranberries and Pecans. The tartness of the cranberries paired with the nutty crunch of pecans creates a flavorful and textured bread that is both nutritious and delicious. This recipe highlights the versatility of coconut flour, resulting in a light and fluffy bread that is perfect for breakfast or as an afternoon treat.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/4 cup honey or agave syrup
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the pumpkin puree, honey (or agave syrup), melted coconut oil, eggs, and vanilla extract. Whisk until well mixed.
3. In another bowl, combine the coconut flour, baking soda, cinnamon, ginger, and salt.
4. Gradually add the dry mixture to the wet ingredients, stirring until just blended. Fold in the dried cranberries and pecans.
5. Pour the batter into the prepared loaf pan, smoothing the top as needed.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Pumpkin Bread with Dried Cranberries and Pecans is a flavorful and wholesome addition to your baking repertoire. The combination of sweet and tart from the cranberries and the crunch of pecans makes each bite enjoyable and satisfying. It’s a perfect companion for your morning coffee or tea, and its vibrant colors make it a lovely centerpiece for any gathering. Enjoy this nutritious bread fresh or toasted, and savor the delightful flavors of fall any time of the year. Store any leftovers in an airtight container to keep them fresh for days!

Coconut Flour Pumpkin Bread with Chia Seeds

This Coconut Flour Pumpkin Bread with Chia Seeds is a delightful, nutritious twist on traditional pumpkin bread. Chia seeds not only add a subtle crunch but also boost the bread’s fiber and omega-3 content, making it a healthy option for breakfast or a snack. With the rich flavor of pumpkin and a hint of sweetness, this bread is sure to be a hit with the whole family, providing a wholesome start to your day.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 1/4 cup chia seeds
• 1/4 cup honey or maple syrup
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup water (if needed)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the pumpkin puree, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
3. In a separate bowl, whisk together the coconut flour, chia seeds, baking soda, cinnamon, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the batter is too thick, add water a tablespoon at a time until the desired consistency is reached.
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 bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Pumpkin Bread with Chia Seeds is a fantastic way to incorporate more nutrition into your diet without sacrificing flavor. The combination of pumpkin and chia seeds offers a delicious, moist bread that is both filling and satisfying. It’s perfect for breakfast or as a healthy snack throughout the day. Enjoy a slice warm, or toast it for an extra crunchy treat. Store any leftovers in an airtight container, and relish the health benefits that each bite brings!

Savory Coconut Flour Pumpkin Bread with Cheese and Herbs

Take a savory approach to pumpkin bread with this Savory Coconut Flour Pumpkin Bread featuring Cheese and Herbs. This recipe transforms traditional sweet pumpkin bread into a savory delight, perfect for pairing with soups or salads. The addition of cheese adds richness, while the herbs bring a fresh, aromatic quality to the bread, making it a versatile option for any meal.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 1/2 cup grated cheese (cheddar or feta work well)
• 1/4 cup olive oil
• 4 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp dried thyme (or your favorite herbs)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup milk (dairy or non-dairy)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the pumpkin puree, olive oil, eggs, and milk, whisking until smooth.
3. In another bowl, mix the coconut flour, baking powder, baking soda, thyme, salt, and black pepper.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated cheese.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Savory Coconut Flour Pumpkin Bread with Cheese and Herbs is a delightful change from traditional sweet pumpkin bread. It offers a savory flavor profile that makes it an excellent companion to soups, salads, or as a standalone snack. The melty cheese and fragrant herbs enhance the bread’s texture and aroma, making it an appealing option for both lunch and dinner. Enjoy it warm, and store leftovers in an airtight container to maintain freshness for the week!

Coconut Flour Pumpkin Bread with Apples and Cinnamon

This Coconut Flour Pumpkin Bread with Apples and Cinnamon combines the flavors of fall into one delicious loaf. The addition of diced apples brings moisture and a sweet-tart flavor that beautifully complements the pumpkin and spices. This recipe is perfect for breakfast or as an afternoon snack, providing a fruity twist to traditional pumpkin bread while keeping it gluten-free and nutritious.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 1 medium apple, peeled and diced (about 1 cup)
• 1/4 cup honey or brown sugar
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, honey (or brown sugar), melted coconut oil, eggs, and vanilla extract until well combined.
3. In a separate bowl, whisk together the coconut flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the diced apple.
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 bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Pumpkin Bread with Apples and Cinnamon is a perfect blend of flavors that captures the essence of autumn. The tender apples add moisture and a delightful sweetness, while the cinnamon enhances the warm, cozy feel of the bread. It’s an excellent choice for a hearty breakfast or a sweet afternoon snack. Serve it warm or toasted with a smear of butter or cream cheese for an extra treat. Keep any leftovers in an airtight container to enjoy this flavorful bread all week long!

Coconut Flour Pumpkin Bread with Walnuts and Chocolate Chips

This Coconut Flour Pumpkin Bread with Walnuts and Chocolate Chips is the ultimate indulgence for chocolate lovers. The rich, moist pumpkin bread is complemented by the crunch of walnuts and the melty goodness of chocolate chips, creating a perfect harmony of flavors and textures. This recipe is an excellent choice for dessert or a sweet breakfast treat, providing a delightful balance of nutrition and decadence.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips (dark or semi-sweet)
• 1/4 cup maple syrup or honey
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract until smooth.
3. In a separate bowl, combine the coconut flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the walnuts and chocolate chips.
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 bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Pumpkin Bread with Walnuts and Chocolate Chips is a heavenly treat that satisfies both sweet and nutty cravings. The combination of walnuts and chocolate chips adds a luxurious touch to the classic pumpkin bread, making it an excellent option for gatherings, holiday celebrations, or simply a comforting snack at home. Enjoy it warm or toasted with a drizzle of honey or a dollop of whipped cream for an extra indulgent experience. Store leftovers in an airtight container to keep the flavors fresh!

Spiced Coconut Flour Pumpkin Bread with Dried Cranberries

This Spiced Coconut Flour Pumpkin Bread with Dried Cranberries is a flavorful fall treat that balances sweetness and tartness beautifully. The dried cranberries add a delightful pop of flavor, while the blend of warming spices makes this bread a cozy addition to your autumn baking repertoire. It’s perfect for breakfast or as a festive dessert, making it an ideal option for holiday gatherings.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the pumpkin puree, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract, whisking until smooth.
3. In another bowl, mix the coconut flour, baking soda, cinnamon, allspice, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dried cranberries.
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 bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Spiced Coconut Flour Pumpkin Bread with Dried Cranberries is a perfect representation of fall flavors. The tartness of the cranberries cuts through the sweetness of the pumpkin, creating a balanced and satisfying loaf. This bread is not only a delicious snack but also a beautiful addition to any holiday table, adding color and flavor to your spread. Serve it sliced with cream cheese or enjoy it on its own. Any leftovers can be stored in an airtight container for a delightful treat throughout the week!

Coconut Flour Pumpkin Bread with Orange Zest

Infuse your pumpkin bread with a burst of citrus in this Coconut Flour Pumpkin Bread with Orange Zest. The bright flavor of orange complements the earthiness of pumpkin, creating a refreshing twist on the classic recipe. This bread is a fantastic option for breakfast, tea time, or as a delightful dessert, providing a vibrant and uplifting flavor experience.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut flour
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1/4 cup honey or agave syrup
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, honey (or agave syrup), melted coconut oil, eggs, orange zest, orange juice, and vanilla extract until smooth.
3. In another bowl, mix the coconut flour, baking soda, cinnamon, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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 in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Pumpkin Bread with Orange Zest is a delightful fusion of flavors that brings a fresh perspective to the beloved pumpkin bread. The bright, zesty notes of orange elevate the pumpkin’s natural sweetness, making it a wonderful choice for any occasion. Enjoy a slice with a cup of tea or coffee, or serve it as a light dessert. The bright flavor will brighten any meal or snack time. Store leftovers in an airtight container, and relish the cheerful flavors all week long!

Coconut Flour Pumpkin Bread with Pecans and Maple Glaze

This Coconut Flour Pumpkin Bread with Pecans and Maple Glaze combines the earthy flavors of pumpkin and nuts with a rich, sweet glaze. The addition of pecans provides a delightful crunch, while the maple glaze adds an irresistible finishing touch. This bread is perfect for holiday brunches, gatherings, or as a sweet treat to enjoy with your morning coffee.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 1/2 cup chopped pecans
• 1/4 cup maple syrup (for the batter) + 1/4 cup for the glaze
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup powdered sugar (for the glaze)
• 2-3 tbsp milk (for the glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, maple syrup (for the batter), melted coconut oil, eggs, and vanilla extract until well combined.
3. In another bowl, mix the coconut flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
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 in the center comes out clean.
7. While the bread is baking, prepare the maple glaze by mixing powdered sugar with maple syrup and milk until smooth. Adjust the consistency with more milk if needed.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the warm bread with the maple glaze before serving.

This Coconut Flour Pumpkin Bread with Pecans and Maple Glaze is a showstopper that will have everyone asking for the recipe. The combination of nutty pecans and sweet maple glaze elevates this simple pumpkin bread to gourmet status. Enjoy it fresh out of the oven or at room temperature, and don’t forget to savor each bite. The leftovers (if there are any!) can be stored in an airtight container and will keep well for several days, making it an excellent choice for meal prep or a quick snack throughout the week.

Coconut Flour Pumpkin Bread with Applesauce and Spices

This Coconut Flour Pumpkin Bread with Applesauce and Spices introduces a delightful twist by incorporating applesauce for added moisture and sweetness. The blend of cinnamon and nutmeg creates a warm, inviting flavor that is perfect for the fall season. This recipe is not only delicious but also a healthier option, as it uses natural sweetness from both pumpkin and applesauce.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, applesauce, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until smooth.
3. In another bowl, combine the coconut flour, baking soda, cinnamon, nutmeg, allspice, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
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 bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Pumpkin Bread with Applesauce and Spices is a wholesome and comforting treat that brings warmth to any autumn day. The applesauce adds moisture and natural sweetness, making each slice incredibly tender. It’s perfect for breakfast with a smear of butter or as an afternoon snack. Pair it with a cup of tea or coffee for a cozy moment. Store any leftovers in an airtight container, and enjoy this delightful bread throughout the week!

Coconut Flour Pumpkin Bread with Chocolate Swirl

This Coconut Flour Pumpkin Bread with Chocolate Swirl combines the rich flavors of chocolate with the warmth of pumpkin spice, creating a visually stunning and deliciously decadent treat. The chocolate swirl not only enhances the flavor but also adds an appealing marbled effect to the bread, making it perfect for special occasions or as a treat for family and friends.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract until smooth.
3. In another bowl, mix the coconut flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour half of the batter into the prepared loaf pan. Use a spoon to create a small well in the center of the batter.
6. Pour half of the remaining batter into the well and use a knife or toothpick to swirl the chocolate batter into the pumpkin batter. Repeat with the rest of the batter.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Pumpkin Bread with Chocolate Swirl is a delightful fusion of flavors that is both visually appealing and delicious. The marbled effect of the chocolate and pumpkin creates a stunning presentation that is sure to impress. Enjoy it as a decadent dessert or a special breakfast treat. Each slice offers a perfect balance of pumpkin spice and rich chocolate, making it a favorite among family and friends. Store any leftovers in an airtight container, and relish the deliciousness for days to come!

Coconut Flour Pumpkin Bread with Cranberries and Orange Zest

This Coconut Flour Pumpkin Bread with Cranberries and Orange Zest is a bright and festive twist on classic pumpkin bread. The tartness of cranberries pairs beautifully with the warm spices, while the orange zest adds a refreshing citrus note. Perfect for holiday gatherings or as a special treat to enjoy with your morning coffee, this bread combines seasonal flavors for a truly delightful experience.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 1/2 cup fresh or dried cranberries
• Zest of 1 orange
• 1/4 cup orange juice
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, orange juice, melted coconut oil, maple syrup (or honey), eggs, and orange zest until well combined.
3. In another bowl, whisk together the coconut flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the cranberries.
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 in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Pumpkin Bread with Cranberries and Orange Zest is a festive and flavorful addition to your fall baking repertoire. The combination of tart cranberries and bright citrus makes each bite a delightful experience. Serve it at holiday brunches or enjoy it as a wholesome snack throughout the week. The vibrant flavors and colors are sure to impress your family and friends, making this bread a perfect centerpiece for any gathering.

Coconut Flour Pumpkin Bread with Almonds and Coconut Chips

This Coconut Flour Pumpkin Bread with Almonds and Coconut Chips offers a nutty flavor profile that complements the pumpkin beautifully. The addition of almond slivers and coconut chips provides a crunchy texture that contrasts with the soft, moist bread. This recipe is not only delicious but also a great option for those looking for a gluten-free treat packed with wholesome ingredients.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup (or honey), eggs, and vanilla extract until smooth.
3. In a separate bowl, mix the coconut flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until well combined. Gently fold in the almond slivers and coconut chips.
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 bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Pumpkin Bread with Almonds and Coconut Chips is a delightful way to enjoy seasonal flavors with a tropical twist. The crunch from the almonds and the chewiness of the coconut chips create a satisfying texture that makes this bread stand out. Whether served as a breakfast treat or a snack, this recipe is a fantastic addition to your fall baking. It can be stored in an airtight container for several days, allowing you to enjoy its deliciousness long after baking.

Coconut Flour Pumpkin Bread with Chia Seeds and Cinnamon Swirl

This Coconut Flour Pumpkin Bread with Chia Seeds and Cinnamon Swirl is a nutritious and tasty option that packs in the health benefits of chia seeds while delivering a sweet cinnamon flavor throughout. The cinnamon swirl adds a lovely visual element and a burst of flavor that elevates this bread to a new level. Enjoy it fresh from the oven or toasted with a bit of butter for a comforting treat.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 1/4 cup chia seeds
• 1/4 cup maple syrup or honey
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 tbsp cinnamon sugar (for swirling)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract until smooth.
3. In another bowl, combine the coconut flour, chia seeds, baking soda, cinnamon, nutmeg, allspice, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar over the batter, then top with the remaining batter. Finish with a sprinkle of the remaining cinnamon sugar on top.
6. Use a knife to swirl the cinnamon sugar into the batter gently.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Pumpkin Bread with Chia Seeds and Cinnamon Swirl is not only delicious but also a nutritious choice for your fall baking. The chia seeds add a boost of omega-3s and fiber, making this bread a wholesome option for breakfast or snacking. The warm cinnamon swirl creates a lovely aroma and flavor that will fill your kitchen with a sense of comfort. Enjoy each slice fresh or toasted, and savor the delightful combination of pumpkin and spices that make this bread a seasonal favorite!

Note: More recipes are coming soon!