Ingredients:

  • 1 cup canned pumpkin puree
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped walnuts

Instructions:

  1. Prepare the oven and pan. Preheat your oven to 350°F (175°C). Grease your loaf pan with coconut oil or line it with parchment paper.
  2. Blend the wet base. In your large bowl, whisk the pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla. Mix until the color is a uniform, bright orange. Note: USDA food safety guidelines suggest using eggs at room temperature for better emulsification.
  3. Sift in the dry ingredients. Add the coconut flour, baking soda, cinnamon, nutmeg, and salt.
  4. Fold the batter. Use your spatula to gently fold the mixture. Stop as soon as no white streaks of flour remain. The batter should be thick and velvety.
  5. Add the mix ins. Fold in the shredded coconut and chopped walnuts until they are evenly spread through the batter.
  6. Fill the pan. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
  7. Bake the loaf. Bake for 55–65 minutes.
  8. Check for doneness. Remove the bread once the edges are mahogany colored and a toothpick inserted into the center comes out clean.
  9. Cool and set. Let the bread sit in the pan for 10 minutes before moving it to a wire rack to cool completely.