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I love pumpkin bread. As a matter of fact, I love all things pumpkin! I have been craving pumpkin bread this season but I wanted to make a new version of it. You can find my original (and delicious, if I do say so myself) recipe for pumpkin bread here. This version fits more of my dietary needs now that I am lower carb and eating no sugar at all, not even non-sugar sweeteners like stevia. The coconut cream concentrate has a lot of natural sweetness in it, but if you want yours a little sweeter, feel free to add a couple of tablespoons of the sweetener of your choice.
This bread is smooth and soft, with an almost creamy texture if you warm it up. The smooth texture comes from the coconut butter and pureed pumpkin. Full of pumpkin spice flavor, I add a little extra cinnamon for a boost in spice. I use Vietnamese cinnamon, which is regarded as the best in the world. Read about why I love cinnamon (and 9 reasons cinnamon is good for you) here. Top your warm slice with some grass-fed butter or ghee, and it is pure heaven!
Depending on the type of coconut butter and coconut flour you use, you may need a tad less or a tad more coconut flour. Start with the 2 rounded tablespoons and see what the batter looks like. Add a little more if needed. For one of my batches, I needed a total of 3 tablespoons.
Quick note about “coconut cream concentrate” and “coconut butter” since I get asked this all the time.
Whenever I refer to those two terms in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to nut butter. It’s not referring to coconut milk or coconut cream (the liquid beverage-type products), and it’s not referring to those vegan “butters” that often use coconut oil in them.
You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
Please read this post, where I discuss all the differences between coconut products in an effort to clear up the confusion that is circulating around the Web.
Delicious Obsessions Product Recommendations
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
- Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
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- I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
P.S. Don’t forget to check out the very bottom of this post for a great list of delicious pumpkin recipes from some of my friends!
Pumpkin Spice Bread
This grain-free, gluten-free pumpkin bread is smooth and soft, with an almost creamy texture if you warm it up. The smooth texture comes from the coconut butter and pureed pumpkin.
- 6 large pastured eggs
- 1 cup coconut cream concentrate, aka. coconut butter
- 1 cup organic pumpkin puree
- 1/4 cup melted coconut oil
- 3 tbsp. pumpkin pie spice
- 2 rounded tbsp. coconut flour (give or take a tad)
- 2 tsp. vanilla extract
- 1.5 tsp. ground cinnamon
- 3/4 tsp. baking soda
- 1/2 tsp. sea salt
- Toasted pumpkin seeds for top of loaf (optional)
- Preheat the oven to 325 and grease a loaf pan (8.5″ x 4.5″).
- In your food processor bowl, blend the eggs until creamy.
- Add the pumpkin and vanilla and blend until creamy.
- Add the pumpkin pie spice, cinnamon, baking soda, and sea salt, and blend until combined.
- With the food processor running, slowly add the coconut butter/coconut oil mixture a little at a time.
- With the food processor still running, add 1 tbsp. of coconut flour and mix well. Stop and check the consistency of the batter. You want the batter to be “fluffy.” The consistency is hard to explain. You want it to be thick and not runny but not so firm you can’t spread it easily. If your batter is a little thin, start the food processor back up and add another tablespoon of coconut flour.
- Once your batter gets to that “fluffy” spreadable stage (almost like a really rich frosting consistency), you’re done.
- Spread your batter into your greased loaf pan and smooth the top. Sprinkle your toasted pumpkin seeds on the top if you like.
- Bake for 55-65 minutes or until a toothpick comes out clean. Check the loaf after about 35 minutes. If the top of the loaf starts to brown too much, just put a cookie sheet or small pan over the top. This loaf is not going to rise a whole lot, so don’t expect it to get poofy!
- When the loaf is warm, it will be very, very tender, so be careful if you’re going to slice it while warm (but oh boy, does it taste delicious when warm). Store in the fridge.
The key to this batter working is to ensure that all of the ingredients are at room temperature, especially the eggs. Because you are working with coconut butter and coconut oil, if any of the ingredients are cold, it will seize up and not blend well. In all honesty, warming your coconut butter up until it’s really soft is best. I like to warm up my coconut butter and then mix in my coconut oil – stir until well combined. I also use a food processor for this recipe. You could use a mixer or a blender if you like, but please note that I have only ever used a food processor.
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Go Raw Pumpkin Seeds
Redmond Real Sea Salt
Simply Organic Ground Ceylon Cinnamon
Certified Organic Pure Vanilla Extract
Anthony's Organic Coconut Flour
Simply Organic Pumpkin Spice Organic, 1.94 Ounce
Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
Farmer's Market Foods Organic Canned Pumpkin
Artisana Organics Non GMO Raw Coconut Butter, 14 oz
Vital Farms Pasture-Raised Large Eggs 12 ct
Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home
Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.
If so, then I have the PERFECT resource for you today.
I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.
So, what’s a gal to do?
Master the art of making her own ice cream at home, that’s what!
And create I did and The Splendid Scoop and Other Frozen Treats eBook was born! This is one of my best-selling eBooks because I arm you with everything you need to make your own perfect ice cream (or other frozen treats) at home any time you want.
And I do it all with real food ingredients, no refined sweeteners, not gums, not stabilizers. No junk here.
Oh, and I also have made the recipes allergen-friendly and even adaptable for stricter healing diets (like the AIP).
So, if you are ready to master the art of making your own ice cream at home, this is the perfect book for you. Don’t let another special occasion or hot day in the summer pass you by watching everyone else enjoying cold treats while you sit on the sideline due to your dietary restrictions.
If you are ready to learn more about The Splendid Scoop and Other Frozen Treats and see how you can download your own copy today, click here (or just click on the image below!).
Just shared on FB! Looks great!
Thanks Adrienne! 🙂
Thank you for including my pumpkin recipes! 🙂 Yours looks fantastic and I am dying to try it. I just ordered coconut cream concentrate so I think I have all the ingredients on hand.
Hi. I just wanted to check. Are these imperial or metric measurements?
I live in Australia and can’t wait to make this when the weather cools down a bit 🙂 it’s a bit hot to have to oven on at the moment.
Hi Jasmin – These measurements are all in US customary units: http://en.wikipedia.org/wiki/United_States_customary_units. Hope that helps!
Hi! What is a good food processor to buy for recipes like this and like the nutella one you have posted?! Been wanting to buy one for a while:-) Thanks!
Nicole – I wrote a review on the food processor that I have (and love). You can read that here: https://www.deliciousobsessions.com/2012/06/kitchenaid-13-cup-food-processor-exactslice-system-review/. I have to say that my BlendTec works A LOT better than my food processor for nut butters. I get a much smoother consistency. I have one of their refurbished ones and love it: https://www.deliciousobsessions.com/Blendtec
Can I use gelatin eggs in place of eggs in this recipe?
Hi Amber! Gelatin eggs are likely not going to work well in this recipe. They work well when replacing 2-3 eggs, but more than that and the recipes don’t always turn out very good. I’d hate for you to try it and have it be a total flop!