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This healthy Coconut Flour Pumpkin Nut Bread is so delicious that unless you know what's in it, you won't believe it's good for you. It's also grain-free and Paleo.
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3.75 from 4 votes

Coconut Flour Pumpkin-Nut Bread

Author: Lisa Kerhin


For the Pumpkin Bread:

  • ½ cup maple syrup pure at room temperature
  • ½ cup coconut oil melted
  • 4 eggs at room temperature
  • ¾ cup pumpkin puree not pumpkin pie filling
  • 1 ½ tsp vanilla
  • ¾ cup coconut flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ¾ cup chopped walnuts

For the Crumb Topping:

  • 3 tbsp coconut sugar
  • 2 tbsp coconut flour
  • 2 tbsp coconut oil melted
  • ½ tsp cinnamon
  • 3 tbsp walnuts finely chopped


  • For the Pumpkin Bread: Preheat oven to 350 degrees. Line a 9 x 5 inch loaf pan with parchment paper on the bottom and spray with non-stick cooking spray.
  • No need for a stand or electric mixer for this recipe. In a large mixing bowl combine maple syrup, oil, and eggs. Mix by hand until just combined. Add the pumpkin puree and vanilla; mix until just combined.
  • In a smaller bowl, combine the coconut flour, soda, powder, cinnamon and pumpkin pie spice.
  • Add the dry ingredients into pumpkin mixture and stir by hand. Mix until all ingredients are just incorporated – do not overmix.
  • Pour the batter into the prepared baking pan.
  • For the Crumb Topping: In a medium-sized bowl combine the coconut sugar, flour, oil and cinnamon. Cut into the ingredients using the back of a fork, until the mixture starts to stick together. Add the walnuts and continue to do this until mixture starts to clump together and resembles pea-sized crumbles.
  • Sprinkle the crumb topping over the pumpkin bread batter. Press crumb topping lightly into the batter.
  • Bake pumpkin bread for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Let bread cool for at least 30 minutes before cutting into it. Serve warm or at room temperature.


The Pumpkin bread is super moist so if you would like it a bit drier, let it cool longer. Recipe from Evolving Table.