Yummy, Gluten Free Coconut Bread

What do you do when you have an overabundance of pumpkins?  Yes, I know this is a strange question to be asking right before summer starts, after all, one usually thinks of pumpkins as a fall veggie. But we got a surprise in the garden this spring when a HUGE pumpkin vine popped up all on its own, and now we have a box full of pumpkins.

The obvious answer is to freeze some for later, which I have done, but also try and find the yummiest pumpkin bread recipe you can for you readers.

I have not failed you!!

This bread does not last in the house.  It’s so quick and easy, that I have made a loaf virtually every day this past week.  With it being so nutritious, I don’t have a problem with it disappearing so fast.

Wish I could say that I nailed it, but the credit  goes to the Wellness Mama.

Gluten Free-Pumpkin Bread


  • 5 Eggs
  • 1 cup of pumpkin puree (pumpkin only… check the ingredients)
  • 1/4 cup coconut oil or butter (softened)
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1-2 Tablespoons of pumpkin pie spice or cinnamon
  • 1/4 cup honey or a few drops of stevia extract


  1. Preheat oven to 400 degrees.
  2. Put all ingredients in medium sized bowl.
  3. Using strong whisk or immersion blender (recommend!), mix until smooth and well incorporated. If batter is too thick, add a little coconut milk or water to thin, but don’t let it get runny at all.
  4. Put into greased muffin tins or loaf pan- For muffins, I use a 1/4 cup measure to make pretty even sized. Batter will be somewhat thick.
  5. Bake for 13-18 minutes (muffins) or 25-35 minutes (bread) until lightly browned and set in middle (Note: Mine went for 35  minutes ).
  6. Optional topping: finely grind almonds or pecans and mix with butter or coconut oil to make a crumble topping.

Serve with cream cheese or butter.  I prefer the butter. Let me know what ya all think!

Leave a Reply

Your email address will not be published. Required fields are marked *