Pumpkin Bread {coconut flour}

I have a recipe for pumpkin bread using almond flour, and one with a mix of almond flour and coconut flour, so it seemed a matter of time before I got to a version using just coconut flour. Thanks to Briget for requesting this version!

This recipe is based on my pumpkin muffin recipe using coconut flour, however I tweaked a few things to make it even better, lower in sweetener and a slightly lighter texture. I also updated the pumpkin muffin recipe with a slightly lower amount of sweetener and a bit more baking soda after testing it with the adjustments from this recipe.

The batter is thicker than some of my other coconut flour batters so shuffle it a bit to smooth out the top before baking. It has a nice bite, and, in my opinion, is even better when frosted or coated with a drizzle of topping. I like drizzling a probiotic icing on top, or a vanilla icing using coconut cream (recipes below). Let the loaf cool completely before icing.