Low carb coconut flour pumpkin bread

Better Coconut Flour Pumpkin Bread (Gluten-Free)

Course: Bread, Snack
Cuisine: American
Keyword: coconut flour, pumpkin
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 32 slices
Calories: 107kcal
Author: Lisa MarcAurele
This low carb pumpkin bread recipe made with coconut flour makes two loaves and uses a full can of pumpkin so you won't have to let leftovers go to waste.
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  • In large bowl, blend together erythritol, stevia, pumpkin, coconut oil, butter, vanilla extract, and eggs until smooth.
  • In a separate bowl, mix coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  • Sift the coconut flour mixture into the large bowl with the wet pumpkin mixture. Stir dry mix into wet mix.
  • Pour batter into greased or lined 9×5 bread pans.
  • Bake at 350 degrees F for 50 to 60 minutes or until toothpick comes out clean.
  • Allow to cool on rack for 10 minutes before removing from pans.


Makes 2 loaves about 16 slices each
Net carbs per slice is about 2 g


Calories: 107kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 77mg | Sodium: 169mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2450IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 1.1mg

Additional Info

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