Pumpkin Bread {coconut flour}

I have recipe for pumpkin bread using almond flour, and 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 an even better bread. I also went back and 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 less fluid than some of my other coconut flour batters but turns into a light sweet and spicy bread that can be 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.