A moist and lightly sweetened gluten free pumpkin bread recipe that is made using coconut flour. A delicious recipe for breakfast, a snack, or even a sweet treat during the holiday season.
Low Sugar Gluten Free Pumpkin Bread
I do love a good warm thick slice of gluten free pumpkin bread with some melted butter and a side of coffee in the winter time. It not only makes a great breakfast alternative for those days that I’m on the go, but I’ve found this recipe to be a hit during holidays. It’s lightly sweetened, tastes very pumpkin like and made using coconut flour.
I’ve also made another sugar free pumpkin bread using only almond flour. The recipe uses less pumpkin and is more bread like. If that sounds like more of your thing, you might want to check out that recipe instead.
But for this gluten free pumpkin bread recipe, it took me some time to get it exactly the way I wanted it. When I first started testing this coconut flour pumpkin bread recipe, my biggest issue was that the bread came out too moist. The bread would just fall apart after taking it out of the bread pan.
Which was actually a funny thing to have happen. It’s rare for a coconut flour recipe to be too moist, but it does happen. The same thing happened when I made my sugar free zucchini bread.
Keep in mind that not all coconut flour is the same, but shouldn’t impact the recipe significantly by using a different brand. I was reading an interesting article on baking with coconut flour recently. The article had mentioned that the biggest problem with baking with coconut flour is the weight of the flour.
Meaning, that quarter cup of one brand might weigh different than a quarter cup of another. So when I bake my recipes now, I do the math and convert the weight to grams. Then, I just use my food scale and work on the recipe from there.
As for the brand, I use the Nutiva coconut flour brand but if you use a different one then it’s no problem. For this recipe, the flour would equate to 120 grams that I used. It’s just one way to prevent a coconut flour mishap from happening.
For this pumpkin bread, I found that it’s best to let the bread cool down fully before removing from the bread pan. Partially because the bread is so moist and could easily stick to the pan. And if you find you take out your bread too soon, the bread might will fall out of the pan.
Usually, that could happen as a result of too much moisture and not enough coconut flour. Which is why I suggest using a food scale to measure the flour. You could try reducing the butter if it becomes an issue, but I have not tried that myself.
But to avoid a moisture night from happening, I always make sure that the batter is smooth and easy to mix. If the batter is too dry, then it’s too hard to smooth the batter into the baking pan. If it’s too wet like pancake batter, then you need more coconut flour.
I’ve tried this recipe with two other sweeteners than what’s mentioned in the recipe and still had excellent results. The brands were Nu Naturals Stevia and Wholesome Sweeteners Erythritol. I normally use Swerve sweetener and Sweetleaf Stevia.
In recipes, my personal preference for sweetness is normally half the amount of coconut flour versus erythritol. So, one cup of coconut flour would equal a half cup of erythritol. Then from there, I typically like to use a few drops of stevia to sweeten recipes further.
- 1 cup coconut flour
- ½ cup Swerve Sweetener, granulated
- 8 eggs (I used large)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp Sweetleaf Stevia
- 2 tsp cinnamon
- ½ tsp ginger
- 1 tsp ground cloves
- 2 tbsp vanilla extract
- 1 stick butter
- 1, 15-oz can of pureed Pumpkin
- Preheat oven to 350 degrees F, and grease a 9x5 bread pan with butter. (Using oil or butter vs spray helps the bread not to stick to the pan.)
- In a large bowl, mix together the dry ingredients of coconut flour, Swerve Sweetener, baking soda, baking powder, salt, Sweetleaf Stevia, cinnamon, ginger and ground cloves.
- In another bowl, mix together the wet ingredients. When well mixed, add the wet ingredients into the large ingredients and whisk well. (If using a blender, a low-medium blend is fine.)
- Fill the 9x5 bread pan with the pumpkin bread, and bake in the oven until a tooth pick comes out clear. For me, the 50-1 hr mark was perfect.
Nutrition (whole loaf vs 12 servings)