New recipe on this page! I updated the recipe for pumpkin bread using almond and coconut flour on 10/8/2022.
I reduced the amount of olive oil, coconut flour, and increase the amount of baking soda to get a really nice, moist version of this recipe. If you liked the original recipe for pumpkin bread made with almond and coconut flour, I added the differences in the headnotes, and I also included the second recipe that uses almond flour, coconut flour, and banana. So many folks love that one and I didn’t want to make it hard to find. So, there are a lot of recipes on this page!
I offer several pumpkin bread recipes, and most of them use almond flour. There is a coconut flour only recipe in my cookbook, The Healthy Coconut Flour Cookbook, and there is a much-loved recipe using almond flour (and almost cake) in my cookbook, Cooking for the Specific Carbohydrate Diet.
I also added an easy recipe for honey butter glaze, which you can use on any bread, muffin, or cupcake. And if you don’t do honey, you can use maple syrup instead. I use dairy-free butter, and I imagine coconut oil would work as well as butter, but I haven’t tried it yet.
I discovered a few years ago that creamed (or creamy) honey makes for great frosting and toppings on breads, muffins, donuts, and cakes. Here are two brands I’ve tried and like: Wild Raw Gold Honey and OneRoot Canadian Raw Honey.
Loved this, coeliac friendly, pumpkin bread recipe! Even with half the amount of maple syrup, a great snack for the family. Thank you 🙂
Thanks, Vanessa! So good to hear. PS: I need to update this post since I now have 2 other posts with pumpkin bread. This is essentially my recipe testing page 🙂
So which one do you recommend we use that has coconut and almond flour in it?
Yes! or see the 2 versions I have using almond flour.
Carol Banks Weber
I made the pumpkin/banana bread by accident, looking for pumpkin bread. A delightful accident. I’ll be making the pumpkin bread in the next two weeks, as well. The texture of the almond and coconut flours is divine. I don’t miss the sugar or the gluten. Thank you again. This is going to be my go-to classic.
Love a happy accident 🙂 Thank you!
If you have been searching for a delicious Pumpkin Bread recipe, look no further! This recipe was so moist and delicious. My grandchildren who typically turn their noses up to anything gluten-free absolutely LOVED this recipe and kept asking for more! I made a few substitutions: Used canned pumpkin, avocado oil and used only 1/4 cup mixture of honey & Fiber Yum to keep it low glycemic. I forgot to put the walnuts into the batter, so added them to the top before baking and we loved that addition! It did rise very nicely with a round top but then fell to a nice even height, which is expected with gluten-free baking. I can’t wait to try the Pumpkin/Banana bread recipe above! Thank you for sharing your recipe!
Good to hear! Thanks for sharing your additions/changes.
We have been making the pumpkin bread with bananas for the past three Thanksgivings. Our family loves it. I usually make two loaves, so people can take some home with them. Wishing you and your family a very Happy Thanksgiving!
So nice to hear, thanks for the kind note, Naomi! Best wishes to you and your family as well. Cheers 🙂
Fantastic! I made the banana recipe using maple syrup and coconut oil and I added a tablespoon of flaxmeal. It was so good. Thank you! I did take it out of the oven a little early because my knife came out clean, which I now know is not a sign that the bread is done. Still, I loved it. I might play around with it more, adding more flax and maybe a little less almond flour, but I am very happy with the recipe.
Thanks! Yes flax meal (ground flaxseed) is great!
I love this bread recipie!!!
However, I am having a problem that my loaf is not rising or rising then falling. I used 3/4 cup pumpkin, 1 banana, 1/3 coconut flour, 1 cup almond flour, 1 tsp baking soda, 2 tbsp olive oil.
How do I get the bread to rise?
Well, it doesn’t rise a lot but if you’re adding the baking soda, it should rise. You can test your baking soda to see if it’s still fresh – add a few drops of warm water and vinegar to it and it should fizzle a bit.
I only just now found your site. Love it. Where was I?? I use almond & coconut flour since finding out I’m diabetic. Thank you so much for all your recipes. I haven’t tried any yet but have printed off a few to try in the next couple of days. Thank you again. Donna
Patricia Ravitz MFT
I made the Pumpkin Bread (using almond and coconut flour) last night in my brand new convection oven. It was very good, but I do have some suggestions. Next time I will use 1/4 t of salt. I found 1/2 t too salty. Also, I rarely eat refined sugar (including honey, etc.) so I did not use any sweetener. I used 1/2 c of golden raisons instead and it was the perfect amount of sweetness. Almonds are sweet. Walnuts are sweet. Bananas are sweet. And this recipe is ‘sweet’. Thank you for all the experimenting to find the perfect balance. I can’t wait to make it again.
I live at 5,000 feet. What high altitude adjustments should I make to the ingredients or baking time?
I don’t have experience with that altitude, but the usual guidelines apply.
Thank you for posting the pumpkin bread recipe. I just made muffins. Decided to go without the sweetener. Swapped the olive oil for coconut oil and used it as well to grease the pan. Also used 1/4tsp of salt. Left the walnuts out. Texture was light, fluffy and moist after 20 minutes of baking at 350F. They are delicious with a coconut spread (replacement for butter). I can see how adding something sweet would help to balance flavors yet I really didn’t miss it with the coconut spread. Have a great holiday!
Hi, thank you for the great post! I picked up a “pie pumpkin” from trader joes and baked at 350 for 1 1/2 hours halved, spray with cooking spray, face down. Baked another bread and dinner in the meantime. Almonds from Costco in the food processor (much cheaper and fresh), and nutiva coconut flour I got from Amazon (also in bulk and great price/flavor). The pumpkin was easy to cut and flesh was creamy right from oven, no processor needed. Used coconut oil and raw honey, just two tblsp. Used nutmeg, Vietnamese cinnamon and allspice (on hand), and Hawaiian sea salt. topped it off with finely shaven coconut, a great topper! Thank you soooooo much for the recipe. It’s a great breakfast treat and doesn’t weigh me down like oatmeal. Mom likes it topped with freshly whipped stevia sweetened whipped cream for dessert.
wow, that sounds amazing. I hadn’t heard of Vietnamese cinnamon. Love the shared coconut touch!
Making the pumpkin recipe now. Smells yummy! Question, how much do you fill up the bread pan?
Has anyone made this with a coconut flour and tapicoa flour combination?
I made the almond/coconut flour pumpkin bread and it’s GREAT. I’ve been doing a low-carb, high-fat diet since April, and I’ve had very little success with baking, especially with coconut flour. This was my first success actually. I subbed xylitol for the honey to lower the carbs, and used 1/4 melted butter in place of the olive oil. Otherwise I kept everything else the same. I really enjoyed this and will probably be making it again a lot since pumpkins are in season. 🙂
great use of subs! thanks for sharing what worked for you! Can’t wait for pumpkin season 🙂
I love this recipe for pumpkin bread! I had been scouring the internet for a recipe that used the coconut flour and the almond flour. I only made one change…I split the amount of almond flour between the almond and some quinoa flour, for a little extra protein. The bread baked up with a perfect crumb and mouth feel!
Mind if I post the recipe, with attribution, to my blog at delcorpo.com?
Oops, meant to say muffins!
Loved it! I made the first recipe. I used coconut oil and the almond flour was the Bob Mills brand, which I think is considered almond meal? Gave it a nutty flavor and texture; my husband loved it. I also made them as cupcakes and cooked them for 23 minutes on 350. Definitely a keeper. It could’ve been sweeter to me, so might add some Enjoy Life chocolate chips next time or a little more honey 🙂
For those who think the Bob’s Almond Flour is a bit “gritty” i have been using Honeyville Blanched Almond Flour and it is less grainy than Bobs Red Mill. Also, try sifting the almond flour although this can take some time.
Yes, sifting works well. You can also put Bob’s flour in a food processor to grind it down a bit.
I made the all pumpkin ones and they were great! I used coconut oil, canned pumpkin (was in the cabinet), Pampered Chef Cinnamon Plus blend in place of the spices, and popped it in a muffin pan. Perfect moist muffins! After SEVERAL gluten free pumpkin muffin fails this recipe really really made my weekend 🙂 thank you for the recipe!
wow! just made the first recipe. it was super! thank you erica! and thank you jill for your suggestions.
i used canned pumpkin, 1/4C yogurt and 1/4C honey and baked 3 mini loaves = 2.5″x5″. @325 convection oven. i just whisked instead of using the mixer.
results were light, moist, perfect sweetness and spices. everyone raved about the bread – better tasting than even traditional breads!!
happy holidays to all!
You’re welcome! I hadn’t thought to add yogurt – so glad it worked. Sounds like it was sweet enough with half the honey. thanks for sharing this!
I made a single loaf and used the recommended maple syrup instead of honey. It is indeed delicious but I am having a hard time digesting it. Anyone else suffer from inflammation with this? It’s my first home baked good using coconut flour. I used store bought kind and almond flour/meal (both from Bob’s Red Mill).
Bob’s can be a bit courser grind of flour, in general. Or it could be the coconut flour, which is high in fiber and can be a bit challenging for some. My trick for Bob’s (although I prefer Tropical Traditions brand) is to grind it up further in a food processor.
Oh, yeah, 350 degree convection oven, middle rack. I used small loaf tins and it took 30 minutes until a dry toothpick.
This pumpkin bread was the moistest I have ever made, or maybe even had. However, I will double the spices because it wasn’t flavorful enough for me. Even the pumpkin flavor was weak, but I used Libby’s canned, so maybe if I roast my own pumpkin. I didn’t have coconut flour so I made my own, however, I didn’t pay attention to the part where you make milk or dehydrate, I just put Bob’s coconut flakes in the Vitamix until they were powdered. Then I adjusted the honey and only used 1/4 cup. I used coconut oil (seems I was in a tropical mood, huh?) instead of olive oil and used chopped pecans. I will make this again with the changes I mentioned but a fantastic recipe for someone who is just giving up unbeached flour. Thanks
In my above comment I said I made the recipe without pumpkin– silly me! I meant the recipe without bananas 🙂
Thanks Rue! wow, they cupcakes were done quickly. Sounds like they were a bit overdone. Coconut flour gets tough when it’s over done. Good to know.
I made the first recipe (the one without pumpkin). I made it into 12 muffins (perfect amount for 12 muffins, by the way!)
I usually find that muffins take much less time than loaves, so I set a timer for 20 minutes to start with, rather than 45. But I checked on it at about 15 minutes and they were done– in fact, the outsides were already quite dark! I used the temp you suggested (350)– I think my oven might run quite hot. Luckily even though the outsides are very dark they don’t taste burnt, they are just a bit tougher. The insides are perfect.
I used canned pure pumpkin and raw local honey, and the substitutions I made were coconut oil instead of olive oil, and potassium salt instead of sea salt. Oh, and I didn’t use walnuts because I didn’t have any.
These are really delicious, subtly sweet and besides being quite filling, you’d never be able to say they’re made with almond and coconut flour. Ever since I stopped eating wheat/rice, I’ve failed at every baked good I’ve made (which is quite frustrating since some of these ingredients are pretty pricey!). These are the first that have come out right, thank you so much for this recipe!
Hi Erica, I finally got around to making the Pumpkin (only) bread. I doubled the recipe, used fresh puréed pumpkin and followed your recipe as is – used honey, omitted nuts. The only thing that I had to do was bake for 1 hour, my bread pans are slightly larger than yours and one pan was in for 1 hr 5 min. It was a nice, moist bread. Again I liked the combo of the two flours.
Thank you for your continued efforts and posts, I always enjoy them.
Nice to hear! thanks. I double-up a lot too.
I do appreciate the recipes with both flours (almond and coconut). I don’t like eating too much almond flour in baked goods but it does tend to taste better with some in than all coconut (to me – kids don’t notice). I wanted to comment about sweeteners. I always use yogurt in place of half the honey (or sweetener) and it turns out wonderfully. Just made the (all) almond flour pumpkin bread today as I wanted to indulge and with 1/4 C yogurt, 1/4 C honey it was plenty sweet for me. I like the idea of cutting sugar a bit. Thanks for all of your wonderful grain free recipes!
Jill, that’s a great tip. I didn’t realize yogurt can balance out sweetness. It definitely adds to the texture and moistness of a baked bread or muffin. So good to know.
One thing I’ve noticed about sweetness is when I haven’t had very sweet things for a while, I notice it more. So it’s a gradual sensitization process. The less sugar you have, the less you need. It does work over time (or works for me).
p.s. I used 1/4 cup agave and 1/4 cup coconut sugar
Thanks! Ah, balancing out the moisture from the yogurt and the coconut sugar. ok, I was wondering if you added oil. Maybe you don’t need the oil if you have the yogurt? Just a thought.
Did you try it as a muffin or bread? How much time did it take to bake? Bread. I had on 325 35 min in error and then 20 @ 350
What are your oven settings? see above
Did you use roasted pumpkin or canned? canned
What kind of sweetener did you use? agave
Did you use substitutes for the listed ingredients? yes. 2 eggs and 1/2 cut greek yogurt, 1/2 cup 70% cacao chips.
It is moist. I would do same way if made again. Hope this feedback guides you in the product you wish to obtain.
Tried the all-pumpkin recipe yesterday with great results: perfect texture, delicious pumpkin-spice flavor, looked just right at 45 minutes in my 350 oven. Used blanched almond flour, honey, etc., as called for. Only changes were that I exchanged the 1/2 tsp. cloves for 1/2 tsp. allspice, and I used coconut oil instead of olive. Will make again! I’m now trying the pumpkin banana bread recipe again with blanched almond flour instead of the almond meal that I used the first time. Will post when it cools!
that’s great. Thanks! Yes, some prefer all-spice. Ah, blanched vs meal. Good to know.
I also did the first recipe as muffins. It took only 25 min. They turned out really well. I roasted the pumpkin, but added slightly less honey and oil… Thanks so much!
that’s great to know the time on the muffins. Thanks! ah, and a bit less honey and oil. I did think it could hold up with less oil. Good to know. Best wishes, Erica
I also did the first recipe as muffins. It took only 25 min. They turned out really well, just like all the other recipes I’ve tried from this site. Thanks so much!
I made the pumpkin banana bread with Trader Joe’s almond meal and coconut flour as per the recipe. I used pie pumpkin that I had roasted and frozen. I used 1/4 cup honey and about 8 drops of the vanilla cream stevia. I baked these as muffins at 350 for 30 minutes. Put a walnut half on the top of each one. The recipe made 8 smallish muffins. I think I’d back off on the cloves just a bit next time and add something. With the strong cloves, a creamy icing would be nice. They seemed to need a extra something. Maybe they needed that honey!
lots of changes there, but I totally understand why. I wonder if almond meal works well? I use blanched almond flour. that could be it as well. Thanks!
Alexis @ Hummusapien
Hey Erica! I absolutely love your site…I’ve made your banana bread and it was so delicious! I love experimenting with almond meal and coconut flour. Question–and I apologize, because I’m sure you get this all the time, but do you think it would be ok if I made the pumpkin banana bread with almond meal instead of almond flour? Thanks so much!
Thanks Alexis. No problem. I’m not sure how it will turn out with almond meal, but since it’s a bread it might be just fine, but have a slightly grainier taste.
Hi Erica, Not sure if you were specifically looking for people to make your recipe with changes, but I made the Pumpkin Banana bread in a loaf pan per your recipe. I used fresh roasted/puréed pumpkin and kept everything else the same. I really liked using the flours together allowing for a little bit of a denser bread. It came out great. I will post again when I try the other recipe.
thanks. yes, I found it denser than the pumpkin muffins using just coconut flour.
I made the second one, but doubled the pumpkin and left the banana out. I meant to add a touch of stevia to compensate’ but forgot! Turned out like a typical grain free muffin to me…kind of custards and mist. A wholesome snack to nosh on!
Banana acts as a binder like eggs….
so good to know. I learn most from my oops moments (mistakes). Ah, so did it fall apart at all?
i question if you don’t mind – i’m curious because that seems like a lot of eggs for the amount of flours. is that due to it being coconut and almond flour based? and why can you reduce it when the banana is added? is that because it provides some of the fluid rather than it all coming from the eggs? thanks.
I did try reducing it but it was much denser, but I’m open to someone trying it again. The coconut flour is 1/3 cup, which is a bit more than I usually add in combos (1/4 cup).
Here’s my report back: I made the non-banana recipe as muffins and they turned out FANTASTIC! I cook/bake on a smaller propane powered rv range so my oven temp might be off a little. Example, the one time I checked the muffins, my oven thermometer said the temp was nearing 400 deg. I also don’t have a muffin tin at the moment, but used individual silicon muffin cups on a cookie sheet. 45 minutes was a sufficient baking time for my oven.
As for the recipe, I used 2 tsp of pumpkin pie spice in place of the individual spices and my pumpkin puree was pressure cooked rather than roasted. I also opted for maple syrup because I thought it would be lighter and I used avocado oil for the oil since it doesn’t have much of a flavor to me unlike olive oil. I didn’t put walnuts in because I didn’t have any.
The muffins came out light and fluffy and delicious:-)
Christina, that’s great feedback. Thank you much! Interesting that the oven temp wavered so much, but not entirely uncommon. I love avocado oil! I don’t bake with it much due to cost. I actually use it on my skin (beauty tip :)).
Hi! Quick question as I can’t seem to find the answer, but what size bread/loaf pans do you use for your recipes? I would love to try them. Thank you!
Woops. Sorry, yes, I usually use a Magic Line pan lined with parchment paper, but you can also just grease your baking pan. Magic line is tiny: 3.5 x 7.5 inches, but sometimes I go bigger in a glass baking pan that is 7.5 x 4.5 or a bit more. The banana pumpkin recipe can fill a larger pan than the Magic Line. thanks for asking!!
Just made the top recipe and they turned out beautifully. I would reduce the salt tho – 1/2 tsp. is a bit salty- I think 1/4tsp would be enough and I used Canned pumpkin (cause I had it) and they are super moist and yummy. Also they turned out fine with just 1/3 cup honey. I made them as muffins and baked for 60min. tinted with foil.
Thanks for the pumpkin goodness!
I’m glad to try one of these since I just cooked up a pumpkin yesterday and have pureed pumpkin taking over my small rv refrigerator…LOL! I did not roast mine though, I pressure cooked my pumpkin so it may have more water in it. Coconut flour will probably be to my advantage! I shall get started and report back.
p.s. You have a wonderful site here! The granola recipe using the quinoa flakes is a favorite in our house now:-)
that would be great! thanks!
What is the reasoning behind adding coconut flour?
Is it really required? I can only do almond flour so
Seeing coconut in recipes tends to make me wonder why it is used. 🙂
good question. Some folks like reducing the amount of almond flour they use, and coconut flour makes baked goods a bit lighter (and adds some healthy fiber). It also lends a bit of elasticity to bread that nut flour can’t do. But if you can only use almond flour then use the recipe for pumpkin bread using just that (see pumpkin recipes on this site).