25+ Easy Gluten-Free Egg-Free Coconut Flour Bread Recipes to Try

In recent years, the demand for gluten-free and egg-free recipes has surged, driven by dietary restrictions and the desire for healthier options. 

Coconut flour, a popular alternative to traditional wheat flour, not only provides a unique flavor but also boasts a wealth of health benefits, making it an excellent choice for baking. 

It is rich in fiber and low in carbohydrates, perfect for those following gluten-free or low-carb diets. 

In this article, we will explore over 25 delightful recipes for coconut flour bread that are both gluten-free and egg-free. 

From sweet treats to savory options, these recipes are sure to inspire your baking adventures, allowing you to enjoy delicious, homemade bread without compromising your dietary needs. 

Get ready to fill your kitchen with the mouthwatering aromas of coconut flour bread as we dive into this collection of creative and easy-to-follow recipes.

25+ Easy Gluten-Free Egg-Free Coconut Flour Bread Recipes to Try

Whether you’re baking for yourself, family, or friends, these 25+ gluten-free, egg-free coconut flour bread recipes offer a diverse array of flavors and textures that cater to a variety of dietary preferences. 

Each recipe not only showcases the versatility of coconut flour but also provides wholesome alternatives for traditional bread. 

With these delightful recipes at your fingertips, you can create satisfying and nourishing bread that everyone can enjoy. 

Embrace the world of gluten-free baking with these coconut flour creations, and let your culinary imagination soar!

Coconut Flour Banana Bread

This Coconut Flour Banana Bread is a moist and flavorful option for breakfast or a snack. Packed with the natural sweetness of ripe bananas, this recipe uses coconut flour to create a light, fluffy texture without the need for eggs. It’s perfect for anyone following a gluten-free or egg-free diet.

Ingredients:

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/3 cup melted coconut oil
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut flour
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

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 mashed bananas, melted coconut oil, honey (or maple syrup), and vanilla extract until well combined.
3. In a separate bowl, whisk together the baking soda, baking powder, salt, coconut flour, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated. If using, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

This Coconut Flour Banana Bread is not only delicious but also packed with nutrients, making it a great choice for a healthy snack or breakfast. The natural sweetness of the bananas reduces the need for added sugars, while the coconut flour provides a delightful texture and a boost of fiber. Enjoy a slice on its own or with your favorite spread for a satisfying treat!

Coconut Flour Zucchini Bread

This Coconut Flour Zucchini Bread is a wonderful way to incorporate vegetables into your diet while enjoying a moist and flavorful bread. Perfectly sweetened and spiced, this recipe is ideal for breakfast or as a snack. The coconut flour makes it gluten-free and egg-free, perfect for various dietary needs.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup raisins or chopped nuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the grated zucchini, melted coconut oil, maple syrup, and vanilla extract.
3. In another bowl, mix the baking soda, baking powder, salt, coconut flour, cinnamon, and nutmeg.
4. Combine the dry ingredients with the wet ingredients, stirring until the mixture is well-blended. If desired, fold in raisins or nuts.
5. Pour the batter into the greased loaf pan and spread evenly.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Coconut Flour Zucchini Bread is a great way to sneak in some veggies while enjoying a sweet treat. The moisture from the zucchini and the natural sweetness from the maple syrup create a perfect balance in flavor. This bread is delightful on its own or served with a dollop of dairy-free yogurt or nut butter. It’s an excellent option for breakfast or an afternoon snack!

Coconut Flour Garlic Herb Bread

This Coconut Flour Garlic Herb Bread is a savory alternative to traditional sweet breads. Infused with garlic and herbs, this recipe is perfect for pairing with soups, salads, or pasta. Gluten-free and egg-free, it’s a versatile addition to any meal.

Ingredients:

• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup water (more if needed)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried herbs (such as oregano, thyme, or rosemary)
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a small loaf pan.
2. In a mixing bowl, combine the coconut flour, baking soda, baking powder, and salt.
3. In another bowl, whisk together the water, olive oil, garlic powder, dried herbs, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a thick batter forms. If the batter is too dry, add a bit more water until the desired consistency is reached.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Garlic Herb Bread is an exciting twist on traditional bread. The aromatic herbs and garlic make it a flavorful companion to any dish. It’s easy to make and can be served warm or toasted, providing a perfect base for your favorite spreads or as a side to a hearty meal. Enjoy it fresh out of the oven for a delightful experience that’s both satisfying and nourishing!

Coconut Flour Cinnamon Raisin Bread

This Coconut Flour Cinnamon Raisin Bread is a delightful blend of sweet and spicy flavors, perfect for breakfast or a snack. The combination of cinnamon and raisins creates a warm, comforting taste that everyone will love. This egg-free recipe is easy to prepare and offers a soft, moist texture thanks to the coconut flour.

Ingredients:

• 1 cup coconut flour
• 1/2 cup almond milk (or any non-dairy milk)
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup raisins
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the coconut flour, salt, baking soda, and cinnamon.
3. In another bowl, whisk together the almond milk, maple syrup, melted coconut oil, and apple cider vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until fully incorporated. Fold in the raisins.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut Flour Cinnamon Raisin Bread is an excellent choice for those who crave a sweet and satisfying treat. The warm flavors of cinnamon and the natural sweetness of raisins make this bread a favorite among both kids and adults. Enjoy it toasted with a little nut butter or on its own for a wholesome snack. This bread also makes a great addition to breakfast, served alongside fruit or yogurt!

Coconut Flour Herb and Cheese Bread

This Coconut Flour Herb and Cheese Bread is a savory delight that combines the rich flavors of herbs and cheese, making it perfect for sandwiches or as a side dish. With its gluten-free and egg-free ingredients, this bread is a fantastic option for those with dietary restrictions while still delivering on taste.

Ingredients:

• 1 cup coconut flour
• 1/2 cup grated cheese (such as cheddar or mozzarella, or a dairy-free alternative)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon dried herbs (such as basil, oregano, or thyme)
• 1/2 cup almond milk (or any non-dairy milk)
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a small loaf pan.
2. In a mixing bowl, combine the coconut flour, baking soda, baking powder, salt, and dried herbs.
3. In another bowl, whisk together the almond milk, olive oil, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. Fold in the grated cheese.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Flour Herb and Cheese Bread is a versatile addition to any meal. The combination of cheese and herbs creates a delightful flavor profile that pairs well with soups, salads, or as a sandwich base. It’s easy to make and can be enjoyed fresh or toasted, making it a staple for your gluten-free, egg-free diet. Serve it warm with a pat of butter or your favorite spread for an enhanced taste experience!

Coconut Flour Pumpkin Bread

This Coconut Flour Pumpkin Bread is a perfect fall-inspired treat that is both moist and flavorful. Infused with pumpkin puree and warm spices, this egg-free bread is not only gluten-free but also a great way to enjoy the health benefits of pumpkin. It’s perfect for breakfast or an afternoon snack!

Ingredients:

• 1 cup pumpkin puree (canned or homemade)
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 teaspoon ginger (optional)

Instructions:

1. Preheat the 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, and vanilla extract.
3. In a separate bowl, whisk together the coconut flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
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 about 10 minutes before transferring it to a wire rack to cool completely.

Coconut Flour Pumpkin Bread is a delicious way to celebrate the flavors of autumn. The moistness from the pumpkin and the warm spices create a cozy bread that is perfect for any time of the year. Enjoy it plain, or spread with your favorite nut butter for a nourishing snack. This bread is not only tasty but also filled with nutrients, making it a wholesome option for your diet. It’s sure to become a family favorite!

Coconut Flour Sweet Potato Bread

This Coconut Flour Sweet Potato Bread is a delightful and nutritious option that combines the natural sweetness of sweet potatoes with the richness of coconut flour. Perfect for breakfast or as a snack, this bread is not only gluten-free and egg-free but also packed with vitamins and fiber.

Ingredients:

• 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the mashed sweet potatoes, melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together the baking soda, baking powder, salt, coconut flour, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-55 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.

Coconut Flour Sweet Potato Bread is a wonderfully moist and flavorful treat that brings a touch of autumn to any table. The sweetness of the sweet potatoes pairs beautifully with the warm spices, making it a comforting option for breakfast or an afternoon snack. It can be enjoyed plain or topped with a spread of nut butter or cream cheese for added richness. This bread not only tastes great but also offers a nutritious boost with its wholesome ingredients!

Coconut Flour Blueberry Bread

This Coconut Flour Blueberry Bread is a deliciously sweet and fruity option that makes for a perfect breakfast or snack. Bursting with fresh blueberries and made with coconut flour, this egg-free recipe is gluten-free and packed with flavor. It’s a delightful way to start your day or satisfy a mid-afternoon craving.

Ingredients:

• 1 cup coconut flour
• 1/2 cup almond milk (or any non-dairy milk)
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the coconut flour, baking soda, baking powder, and salt.
3. In another bowl, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut Flour Blueberry Bread is a delightful addition to your breakfast table or snack repertoire. The burst of fresh blueberries in every bite adds natural sweetness and a juicy texture that complements the soft, moist bread. This recipe is versatile, allowing for variations with different fruits or nuts, making it a staple for any gluten-free, egg-free diet. Enjoy it toasted with a sprinkle of cinnamon or a dollop of dairy-free yogurt for a refreshing treat!

Coconut Flour Chocolate Chip Bread

This Coconut Flour Chocolate Chip Bread is a decadent treat that satisfies any sweet tooth. With rich chocolate chips and the natural sweetness of coconut flour, this egg-free bread is a fantastic option for dessert or as a special snack. It’s an easy-to-make recipe that brings joy to both kids and adults alike.

Ingredients:

• 1 cup coconut flour
• 1/2 cup almond milk (or any non-dairy milk)
• 1/4 cup maple syrup or agave nectar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the coconut flour, baking soda, baking powder, and salt.
3. In another bowl, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 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.

Coconut Flour Chocolate Chip Bread is a delightful way to indulge your sweet cravings while adhering to gluten-free and egg-free diets. The combination of rich chocolate chips and the soft, sweet bread makes it a perfect dessert or snack option. This recipe is incredibly versatile; you can experiment with different mix-ins like nuts or dried fruit for a personalized touch. Enjoy it fresh from the oven or as a decadent treat any time of day!

Coconut Flour Lemon Poppy Seed Bread

This Coconut Flour Lemon Poppy Seed Bread is a refreshing and zesty treat that brightens up any meal. The tangy lemon flavor combined with the crunchy texture of poppy seeds creates a delightful contrast, making this bread perfect for breakfast or as a light dessert. It’s gluten-free, egg-free, and bursting with flavor!

Ingredients:

• 1 cup coconut flour
• 1/2 cup almond milk (or any non-dairy milk)
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (about 1 lemon)
• 1/4 cup lemon juice (freshly squeezed)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the coconut flour, baking soda, baking powder, salt, and poppy seeds.
3. In another bowl, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
4. Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
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 about 10 minutes before transferring it to a wire rack to cool completely.

Coconut Flour Lemon Poppy Seed Bread is a bright and flavorful addition to your bread repertoire. The vibrant lemon flavor, complemented by the crunch of poppy seeds, makes this bread ideal for springtime brunches or afternoon tea. Serve it toasted with a touch of vegan butter for a delicious snack. This bread not only looks appealing but also offers a refreshing taste that is sure to please anyone looking for a gluten-free, egg-free option!

Coconut Flour Banana Nut Bread

This Coconut Flour Banana Nut Bread is a hearty and wholesome option, combining the natural sweetness of ripe bananas with crunchy nuts for added texture. Perfect for breakfast or a midday snack, this egg-free bread is packed with flavor and nutrients, making it a great choice for those following a gluten-free diet.

Ingredients:

• 1 cup mashed ripe bananas (about 2-3 medium bananas)
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup or agave nectar
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut flour
• 1/2 cup chopped walnuts or pecans
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the mashed bananas, melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together the baking soda, baking powder, salt, and coconut flour.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
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 about 10 minutes before transferring it to a wire rack to cool completely.

Coconut Flour Banana Nut Bread is a deliciously moist and satisfying option that is perfect for using up overripe bananas. The combination of sweet bananas and crunchy nuts creates a delightful flavor and texture, making it a favorite among both kids and adults. This bread is great on its own or toasted with a spread of nut butter for extra richness. Packed with nutrients, it serves as a wholesome snack or breakfast choice for those following gluten-free and egg-free diets!

Coconut Flour Savory Vegetable Bread

This Coconut Flour Savory Vegetable Bread is a nutritious and flavorful option packed with vegetables. It’s a fantastic way to incorporate more veggies into your diet while enjoying a delicious loaf of bread. This gluten-free and egg-free recipe is perfect for sandwiches or as a side dish for soups and salads.

Ingredients:

• 1 cup coconut flour
• 1/2 cup grated zucchini (squeezed dry)
• 1/2 cup grated carrots
• 1/4 cup chopped bell peppers (any color)
• 1/4 cup almond milk (or any non-dairy milk)
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon Italian seasoning or mixed dried herbs
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the coconut flour, grated zucchini, grated carrots, chopped bell peppers, salt, baking soda, baking powder, and Italian seasoning.
3. In another bowl, whisk together the almond milk, olive oil, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
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.

Coconut Flour Savory Vegetable Bread is a delightful and nutritious addition to any meal. The incorporation of various vegetables not only enhances the flavor but also boosts the bread’s nutritional profile, making it a great choice for health-conscious eaters. Serve it warm alongside soups, salads, or as a base for your favorite sandwich fillings. This recipe is perfect for experimenting with different vegetables and herbs, allowing you to create your own unique variations while enjoying a gluten-free, egg-free treat!

Coconut Flour Apple Cinnamon Bread

This Coconut Flour Apple Cinnamon Bread is a warm and comforting treat that combines the sweetness of apples with the warm spices of cinnamon. Perfect for breakfast or a snack, this egg-free recipe is gluten-free and provides a delightful way to enjoy seasonal apples throughout the year.

Ingredients:

• 1 cup coconut flour
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup grated or finely chopped apple (about 1 medium apple)
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the coconut flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, whisk together the applesauce, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until fully combined. Fold in the grated or chopped apple.
5. Pour the batter into the prepared loaf pan and smooth the top.
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.

Coconut Flour Apple Cinnamon Bread is a delightful way to savor the flavors of fall or any time of the year. The combination of sweet apples and fragrant cinnamon makes this bread a perfect companion for your morning coffee or tea. This recipe not only provides a satisfying and healthy option but also fills your kitchen with a wonderful aroma while baking. Enjoy it plain, or for an extra treat, add a drizzle of maple syrup or a spread of nut butter!

Coconut Flour Pumpkin Spice Bread

This Coconut Flour Pumpkin Spice Bread captures the essence of autumn with its rich pumpkin flavor and warm spices. It’s a delicious and moist bread that’s perfect for breakfast, dessert, or as a snack. This egg-free and gluten-free recipe is easy to make and sure to become a family favorite.

Ingredients:

• 1 cup coconut flour
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup maple syrup or agave nectar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the coconut flour, baking soda, baking powder, salt, and pumpkin spice.
3. In another bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
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 about 10 minutes before transferring it to a wire rack to cool completely.

Coconut Flour Pumpkin Spice Bread is a delightful treat that brings the flavors of fall to your kitchen any time of year. The combination of pumpkin and spices makes it a comforting option for breakfast or as a dessert, perfect for sharing with friends and family. This bread can be enjoyed plain or toasted with a pat of dairy-free butter for a warm, indulgent snack. Plus, with its healthy ingredients, it’s a guilt-free way to indulge in the flavors of the season!

Coconut Flour Spinach Feta Bread

This Coconut Flour Spinach Feta Bread is a savory option that combines nutrient-dense spinach with tangy feta cheese, creating a delicious and wholesome bread. It’s perfect for sandwiches or served as a side with soups and salads. This gluten-free and egg-free recipe makes it easy to enjoy a flavorful loaf packed with vegetables.

Ingredients:

• 1 cup coconut flour
• 1 cup fresh spinach, finely chopped (or 1/2 cup frozen, thawed, and drained)
• 1/2 cup crumbled feta cheese (or dairy-free feta)
• 1/4 cup almond milk (or any non-dairy milk)
• 1/4 cup olive oil
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the coconut flour, baking soda, baking powder, salt, and dried oregano.
3. In another bowl, whisk together the almond milk, olive oil, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients, mixing until fully combined. Fold in the chopped spinach and crumbled feta.
5. Pour the batter into the prepared loaf pan and smooth the top.
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.

Coconut Flour Spinach Feta Bread is a delightful and nutritious option that’s perfect for adding some greens to your diet. The combination of spinach and feta creates a savory flavor that pairs well with various dishes, making it an excellent addition to any meal. This bread can be enjoyed warm or toasted, and it’s great for making sandwiches with your favorite fillings. With its wholesome ingredients, it’s a healthy choice that doesn’t compromise on taste!

Note: More recipes are coming soon!