The Best Coconut Flour Pumpkin Bread

The Best Coconut Flour Pumpkin Bread

I love fruits and veggies! My family and friends lovingly (I hope!) call me veggie lady, and I embrace it. You may not eat produce for breakfast, snack, lunch, 2nd snack, etc.…but I haven’t seen many people turn down a garden-inspired slice of bread. That’s right, I’m talking about pumpkin bread—a bread literally made with fruit! (And yes, pumpkin is botanically a fruit because it starts from a flower.) Who knew!?

While I call this gorgeous loaf coconut flour pumpkin bread, it is actually a very versatile recipe. I have used pumpkin, butternut squash and acorn squash; all with amazing health benefits and all with great success! I made my latest version of this bread with some acorn squash that I had previously roasted and frozen. One of the best tips I can offer when cooking on the SCD diet, or in general, is freezing portions of raw ingredients. After roasting a squash, I portion out 1/2-1 cup servings in containers and freeze them. Then, when the craving for yummy bread hits, I can easily whip up a batch. You can also use canned pumpkin in a pinch, but I find that freshly roasted acorn squash or butternut squash give you an extra boost of caramelized sweetness!

Whether you use pumpkin, butternut squash or acorn squash, this bread is packed with nutrients! All three boast a hearty amount of vitamins A and C, potassium and fiber. Coconut flour provides extra fiber and protein and is low in carbs. This tasty bread is sweetened naturally with only squash and honey.

Move over traditional sweet breads. This grain-free, sugar-free coconut flour pumpkin bread is about to become your new favorite! Now, let’s get baking!

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The Best Coconut Flour Pumpkin Bread

  • Author: Kristi McCollom
  • Total Time: 1 hour 45 minutes
  • Yield: 1 loaf or 12 muffins 1x


This moist, sweet bread delivers all of the warm, spiced flavors of traditional pumpkin bread in one grain-free loaf! It is packed with vitamins, fiber and naturally sweetened. 



3/4 cup Pumpkin, Butternut Squash or Acorn Squash (roasted and mashed or canned)

1/2 cup Coconut Flour

1/4 cup Honey

1/4 cup Coconut Oil (or Butter) melted

5 Eggs

1 tsp Vanilla

1 tsp Lemon juice or Apple Cider Vinegar

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ginger

1/4 tsp Cloves

1/2 tsp Salt


To Roast Squash:

  1. Preheat oven to 400 degrees F. 
  2. Cut acorn or butternut squash in half lengthwise.  Scoop out seeds.
  3. Lay squash cut side down on a rimmed baking sheet or glass dish.
  4. Bake for 45 minutes or until squash is soft to the touch.
  5. Cool for a few minutes, then scoop out the flesh.
  6. Reserve 3/4 cup for use in this recipe.  Portion out the squash into separate containers and freeze for later use.  (Or add some salt and butter and enjoy as a side dish with tonight’s dinner!

To Make Bread/Muffins:

  1. Preheat oven to 350 degrees F. 
  2. Line the bottom of a 4″ x 8″ loaf pan with parchment paper and grease the sides of the pan with coconut oil or butter.  If making muffins, prepare muffin pan with parchment paper or silicone liners.
  3. Add all ingredients to a food processor or blender.  Alternatively, you can mix by hand with a whisk.  If whisking, be sure the pumpkin or squash is smashed as smooth as possible first. 
  4. Blend or whisk until smooth. 
  5. Pour batter into prepared bread pan or muffin tins. 
  6. Bake at 350 degrees for 45-50 minutes for bread or 15-18 minutes for muffins.  To check for doneness, lightly touch the top of the bread.  If it is set-up and mostly firm to the touch, it is done.
  7. *Important if making bread* If you notice that your bread is getting a little too brown, loosely cover it with aluminum foil.  I usually need to cover mine after about 25 minutes. (Honey tends to cook faster than other sweeteners) 
  8. Allow bread to cool in the pan or muffin tins for 10-15 minutes.  The bread will firm up as it cools.  Store bread/muffins in an airtight container in the refrigerator for best results. 


* Can substitute 1 TBSP Pumpkin Pie Spice for individual spices (cinnamon, nutmeg, ginger, cloves).

* Acorn or butternut squash will naturally yield a slightly sweeter bread than pumpkin.  The version in the photos is made with acorn squash.  Yum!

* If making bread, please take a look at the bread after 25ish minutes.  Check to make sure it is not getting too brown.  If it is, loosely cover it with aluminum foil to prevent burning.  See important note in the instructions.

  • Prep Time: 15
  • to roast squash if needed: 45
  • Cook Time: 45

Keywords: Coconut Flour, Pumpkin, Butternut Squash, Acorn Squash, Grain-Free

4 thoughts on “The Best Coconut Flour Pumpkin Bread”

  • Doubled this recipe to make for my crew. Two of my boys have Eosinophilic Esophagitis so we have also been experimenting with diet for 8 years. I tried to search for whether SCD helped EOE as much as Crohn’s. Hard to find anything, but less overall inflammation is better regardless. Made this recipe using honey from our bees and eggs from our chickens. Great way to use up extra eggs and I love that it is nutrient dense and tasty. My kids ate it up for snack today and I love that it’s not overly sweet. As always, Go Dawgs 😀

    • Haley! So nice to hear from you and I’m sorry to hear about your boys. I also don’t know very much about EOE, but you’re right. We could all stand for less inflammation!! So glad everyone loved the bread! And I’m super jealous of your bees and chicken btw. We have been considering getting chickens for the past few months. Just need to go for it I think!! Thanks for reaching out! Go dawgs ❤️❤️

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