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Coconut Pumpkin Bread

Nutrition Info
  • Calories: 225.3
  • Fat: 14.0g
  • Carbohydrates: 14.4g
  • Protein: 7.3g


  • 4 eggs
  • 3/4 cup canned organic pumpkin
  • 1/4 cup coconut oil (melted and cooled)
  • 1 tbsp raw honey
  • 1/2 tsp unrefined sea salt
  • 1/4 tsp baking soda
  • 3/4 cup coconut flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1/4 cup finely shredded coconut (optional)
  • chopped walnuts or pecans (optional)


  1. Blend together wet ingredients: eggs, pumpkin, cooled coconut oil, honey and mix well.
  2. In another bowl combine dry ingredients: salt, baking soda, coconut flour, cinnamon, pumpkin spice and shredded coconut.
  3. Combine wet and dry ingredients and stir until their are no more lumps.
  4. Pour into a greased bread pan and bake on 350 F for 40-45 minutes.

Serving Size: Makes 12 pieces, Serving size is 2 pieces

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Number of Servings: 6

All of the ingredients in this recipe are organic.

Special Note:  If this is your first time using coconut flour, please note that your bread won’t rise as much as traditional recipes and the coconut flour will create a more dense bread.  Your bread will only rise 1-1 1/2 inches.  It is a very filling bread and a very delicious bread!

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6 thoughts on “Coconut Pumpkin Bread, Holistic Recipe”

  1. Kathy says:

    I am baking this right now, used 3 small ripe bananas because I had no pumpkin. Smells wonderful! Can’t wait to try it!

    1. Halle Cottis says:

      That sound great Kathy. Let me know how it turns out!

  2. Patty White says:

    I have an egg sensitivity.  Could I use an egg substitute powder, and how would I adjust the wet-dry amounts?  It sounds so yummy.

  3. jodiesattva says:

    I’m going to make this tomorrow, but with coconut milk instead of pumpkin and coconut sugar instead of honey (and no spices because I don’t like cinnamon) for a crazy all-coconut frenzy bread!

  4. hallecottis says:

    @jodiesattva I don’t think substituting the pumpkin for coconut milk will work.  If you do try it, please let us know how it turns out.

  5. jodiesattva says:

    hallecottis I made this today as muffins and they turned out amazing. Here are the changes I made: added 1 C coconut milk and 1/4 C almond meal, omitted pumpkin puree and spices, reduced eggs to 3, increased baking powder to 1 t, used coconut sugar instead of honey, and baked 6 large muffins instead of a loaf, dusted with coconut sugar before baking (for a total of 2 T coconut sugar), baked at 350 for 25 min. I did add 3 T unsweetened coconut shreds, but did not add the nuts. You could probably omit or greatly reduce the coconut oil, though, since coconut milk is so fatty. I felt that they needed a bit more sweetness, so I drizzled some honey on them while eating. Each muffin came to 307 cal, 25 g fat, 15 g carb, 6 g fiber, 7 g protein.

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