Recipes, Special Diets on November 13, 2012 by

All Day I Dream About Food: Pumpkin Coconut Bread (GF)

You would be hard pressed to find anything as warm and comforting as a piece of freshly-baked pumpkin bread on a crisp fall day.  There is just something about that combination of a large orange gourd baked with spices and sweeteners that seems to signify autumn and all the creature comforts that come with cooler weather and the impending holidays.  But as comforting as they are, most pumpkin breads aren’t exactly high ranking in the health department.  Full of sugar and refined flour, they fill you up with little to no redeeming nutritional value.

My kids adore pumpkin bread, and as I don’t want to deny them or myself this seasonal treat, I wanted to find a way to make it both healthy and delicious.  I’ve fallen hard for Bob’s Red Mill Organic Golden Flax Meal because the lighter colour means it blends in better in baked goods.  That and it’s got great flavor and is incredibly healthy.  So I knew I wanted that to be my base ingredient, but as I thought about what else to use, I got intrigued by the idea of a pumpkin coconut bread.  Pumpkin and coconut go beautifully together in soups, so I thought they might be great in a baked good as well.  And once it came out of the oven, I decided to go all out and drizzle it with a coconut glaze.

I was really pleased with the results and it was devoured quite quickly by the whole family.  It rose wonderfully, and made a very hearty breakfast or snack.  And a much healthier one too!  My kids preferred it without the glaze, as it was a little too much coconut for them, but I really enjoyed it with.

One word of note, I did use erythritol and stevia in place of sugar, which are both zero calorie sweeteners suitable for diabetics.  You can use whatever you want to sweeten this bread…honey, sugar or other sugar substitutes.

Pumpkin Coconut Bread – Gluten-Free

  • 1-½ cups Bob’s Red Mill Golden Flaxseed Meal
  • ½ cup Bob’s Red Mill Coconut Flour
  • ½ cup Unsweetened Shredded Coconut
  • ½ cup granulated Erythritol
  • 1/3 cup Unflavored Whey Protein Powder
  • 2-½ tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Bob’s Red Mill Xanthan Gum
  • 1 tsp ground Cinnamon
  • ½ tsp ground Ginger
  • ¼ tsp ground Cloves
  • ½ tsp Salt
  • 1- 15 oz can Pumpkin Puree
  • 5 large Eggs, lightly beaten
  • ¼ cup Coconut Oil, melted
  • 1/3 cup Unsweetened Almond Milk
  • 15 drops Stevia Extract

Coconut Glaze:

  • 6 tbsp powdered Erythritol
  • 2 Tbsp Almond Milk
  • ½ tsp Coconut Extract

Preheat oven to 325F and grease a 9×5 inch loaf pan.

In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.

Stir in pumpkin puree, eggs, coconut oil, almond milk and stevia extract and mix until thoroughly combined.

Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.

Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.

For the glaze, whisk ingredients together until smooth.  Drizzle over cooled pumpkin bread and let set, about 20 minutes.

Carolyn Ketchum is a writer, a runner, a mother and a diabetic.  She is also the evil mastermind behind All Day I Dream About Food, a blog that focuses primarily on healthy low carb and gluten-free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives, bakes and cooks in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.



[…] for the week.  It was with great relief that I remembered that I’d done a guest post for Bob’s Red Mill, a low carb, gluten free pumpkin bread recipe that posted on Tuesday.  Phew, that saves me the […]

Jeanette says:

I love how you used flaxseed meal in this pumpkin bread along with coconut flour, packed with protein and fiber.

Stacey says:

Two questions – is it unflavored protein powder or vanilla protein powder? It says “unflavored vanilla”??? Also, what size can of pumpkin? 15 oz? 29oz?

AmandaCarter says:

Hi Stacey,
Those are great questions! It should be unflavored protein powder, and a 15 oz can of pumpkin. We’re making those updates to the original post.
Amanda C.

LisaShoshanna says:

Can’t wait to try this!

Donna says:

Could I possibly sub 2 packets of powedered stevia instead of drops?..More..less?

Melissa says:

I checked on All Day I Dream About Food blog site and the author says a 15 oz can of pumpkin

I made the bread this weekend, and it was absolutely fabulous! Thank you for the wonderful recipe. (My notes: I omitted the coconut because I didn’t have it on hand. I only had vanilla whey protein in the pantry, and I used that. It was still delectable!)

Anna says:

Can I substitute coconut sugar for the Erythritol and what amount should I use? Also, is it ok to omit the protein powder?


Colleen says:

Amazing recipe!!! Absolutely fantastic bread! I omitted the glaze and instead whipped some cream cheese, butter, bit of vanilla extract, and maple syrup and used that as a spread.

I omitted the stevia drops and used a tbsp of maple syrup and I cut back on the almond milk by a bit.

Just expect to have a REALLY thick batter before you spoon it into your pan. That is normal.

Plus, I found that I had to cook it ~10 mins longer.

Isa says:

Is there a nutritional breakdown, fat,carbs, etc?


Carolyn states: Each serving has 11.7 g of carbs and 7.4 g of fiber. Total NET CARBS = 4.3 g. We are not able to calculate out the rest of the nutrition facts. Very sorry for the inconvenience.

Diana Moore says:

What is the serving size for Cassidy’s carb calculation?

I’m sorry, I don’t know off the top of my head, but I will try to get an answer for you.

Diana Moore says:

What an amazing flavor! I’m going to tweak the spices just a bit for more depth of the traditional pumpkin bread flavor. Thanks for developing the recipe!

Heather says:

Can you make this without the whey protein powder?

rebi says:

Can I substitute wholle eggs with white eggs? Can I skip shredded coconut?

Yes, we think that would work just fine on both fronts.

Audrey says:

i really want to make this recipe but I need to have a replacement for the erythritol. I can’t get erythritol where I live. Pls let me know ASAP, my mouth is watering.


You can use the equivalent of about 3/4 cup sugar or your choice of sweetener in the bread and 6 Tbsp powdered sugar on top.

Gina says:

Does Xanthium gum always have to be used with coconut flour? I made this recipe without it and it was a little wet.

Diane says:

I usually don’t leave comments about recipes but this time I just had to. Recipe concept is good… I won’t get much into the texture, which reminded me of cold oatmeal and I even put it back in the oven for 30 minutes! I found the taste to be very bland. I’m wondering if I doubled the spices it would be better? And no salt?? I should have known better. The first time I make something I always follow the recipe exactly… This one was a bomb


We’re so sorry to hear that. I’m not sure why it didn’t work out well for you. Can I send you some product vouchers to make this right? If so, please email your address to me at

Diane says:

Sorry, I meant to say not much salt

Femke says:

We don’t have Bob’s red Mill here in The Netherlands.. What do I have to pick instead?

Mary says:

I agree with Diane, I am newly diagnosed with pre-diabetes and trying to make the best of it by testing new low carb recipes. At first I thought maybe it was supposed to make 2loaves, there was so much batter. I cooked it much longer even though the top looked overdone. So diappointing after I went to the store to find all the ingredients that I never had to use before. Where did I go wrong, was it supposed to be in 2 pans?

I’m so sorry. The coconut flour is a tough ingredient to work with. It makes for a very thick dough. It won’t brown like a wheat based loaf. It will be a moist, dense loaf. We’re sorry this didn’t work for you. I’d love to send you some coupons for a free product. Can you please send me an email at with your address?

Andrea says:

I see someone else asked if you have to use whey protein? I personally don’t want to have to buy a big thing of whey protein and then never use it again.
As everyone knows, it is more expensive eating healthy. I am in the process of slowly stocking my pantry with the almond flour, coconut flour, xanthum gum, etc. Thank you.


I’m sorry, but the protein powder will make a difference with the recipe. If you leave it out, it will not perform the same way.

swetha polamreddy says:

I tried this recipe 3 times now but every single time it ends up being too moist in the middle even after an hour, I have just put it back in the oven for another 30 min. IS anyone else having the same problem

Diane says:

as it’s Thanksgiving day, I was unable to pop out for more flax meal when I only had 1c… subbed 1/2 cup of almond meal for the rest, followed the remainder of the recipe to a “T”, this turned out moist and dense and has a lovely flavor. The glaze was a bit of a bomb… I have NO idea how that glaze looks like that with powered Erythritol, mine looks much soupier/wet and never “set up”, I’m too fearful of wrecking my bread to pour it over. Hopefully it will be good in coffee there’s no way I’m wasting expensive alternative sweeteners! Thank you for sharing!

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