Vegan Coconut Flour Pumpkin Bread (Grain-Free, Oil-Free) (2025)

Pumpkin is for all-year-round eating, especially when it’s baked into the best vegan coconut flour pumpkin bread! Perfect for snacking, breakfast, desserts, or workout fuel, this easy, yummy bread is also oil-free, gluten-free, grain-free, and nut-free.

Vegan Grain-Free Coconut Flour Pumpkin Bread

Coconut flour baked goods are more often than not coconut flour PLUS another flour, such as almond flour, all-purpose gluten-free flour, or (you have seen it here on power hungry®) chickpea flour.

Those of us in the web-s-sphere would love to offer 100% coconut flour baked goods, especially since coconut flour is affordable and delicious. But coconut flour is so darn tricky. Without a slew of eggs, almond butter, or the aforementioned flours, it tends to collapse.

But not always! With the right ratios, coconut flour can work beautifully, including in breads. For example, this moist and flavorful pumpkin bread. It is a comforting bake any time of the year.

Recipe Benefits

This easy coconut flour pumpkin bread is all of the following:

• Vegan (egg-free & dairy-free}
• Oil-free
• Grain-free
• Gluten-free
• No additional flours
• 4 grams protein per serving
• High fiber (7 grams fiber per serving)
• Xanthan gum-free
• Nut-free
• Minimal ingredients
• Easy to prepare

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

• Coconut flour
• Unsweetened pumpkin puree (I used canned pumpkin puree)
• Flaxseed meal
• Coconut sugar (I have options in the recipe card)
• Vanilla extract
• Pumpkin pie spice (see notes for options)
• Baking powder
• Salt

You will also need some water to blend the bread (I use filtered tap water). The salt is always optional / adjustable. It brings out the flavor of the bread but it is not essential to the bread’s success.

You can use either regular flaxseed meal (it is relatively dark brown) or golden flaxseed meal. I prefer the latter for its milder flavor, but both work equally well in the recipe.

How to Make Vegan Coconut Flour Pumpkin Bread

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven and Prepare the Pan

Preheat the oven to 350F (180C). Spray a 9×5-inch (22.5 x12.5 cm) loaf pan with nonstick cooking spray. Alternatively, lightly oil or grease the pan. If you want to avoid any and all oil, I suggest using a high quality non-stick loaf pan.

Step Two: Combine the Wet Ingredients

In alarge bowl, whisk the pumpkin puree, water, coconut sugar, pumpkin pie spice,vanilla extractand salt until blended.

Step Three: Add the Dry Ingredients

Add the coconut flour, flaxseed meal and baking powder to the bowl with the wet ingredients. Stir until completely combined. you do not have to worry about overmixing (no gluten in the dough), so mix well until no dry ingredients appear.

The mixture will come together a a moist but quite firm dough, not a loose batter.

Step Four: Spread Dough in Prepared Pan

Gather the dough together in the bowl, then transfer to the prepared baking pan. Smooth and spread the dough into an even loaf. I used a plastic bowl scraper to help smooth the dough, but your hands or a silicone spatula will work, too.

Step Five: Bake the Pumpkin Bread

Bake the bread in the preheated oven for 55 to 60 minutes until deep golden brown and a toothpick or other tester, inserted near the center of the loaf, comes out with only a few moist crumbs attached.

Step Six: Cool the Bread

Place the pan on the cooling rack. Cool completely in the baking pan. The loaf is moist, so it will be more fragile when warm. Wait until the bread is entirely cool before removing from the pan.

Slice the Cooled Bread

Remove the bread from the pan and slice as desired with a sharp, straight-edged knife (not serrated; it can tear the structure).

Enjoy Plain or Toasted

The cooled bread has a moist texture. If you prefer a more bread-y texture, toast the slices in an air fryer, toaster oven, or oven for a few minutes. The slices will be instantly sturdies, too. Go with what you prefer.

Flavor Variations

You can vary the vegan pumpkin bread recipe with a variety of different add-ins.

Avoid fresh fruit: The one add-in I advise against is fresh fruit of any kind, This is already a moist bread; the moisture from fresh fruit will make it difficult for the bread to stay intact.

Otherwise, stir any of these options directly into the bread dough:

• Extracts or Zests: Replace or add to the vanilla extract with a teaspoon of almond extract. Or add one to two teaspoons of finely grated lime zest, lemon zest or orange zest.
• Spices: Vary the spices! In spring and summer, for example, consider replacing the pumpkin pie spice with all ground ginger (perhaps with some grated lime zest).
• Dried Fruit: Add up to 2/3 cup of chopped dried fruit, such as raisins, dried cranberries, dried apricots, dried cherries, dried blueberries, or dried figs.
• Chocolate: Add up to 2/3 cup of your favorite dark chocolate chips or chocolate chunks, or add 1/4 cup cacao nibs.
• Nuts or Seeds: Add up to 2/3 cup chopped nuts or seeds (raw or toasted), such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.

Happy Baking!

FAQ

• How Should I Store Vegan Coconut Flour Pumpkin Bread? Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.
• Is There a Substitute for the Coconut Flour? No, there is no substitute for the coconut flour in this particular recipe. But do not worry– I have a wide assortment of vegan, gluten-free pumpkin bread and muffin recipes here on PowerHungry®.
• Is There a Substitute for the Coconut Sugar? Yes! You can use an equal amount of the granulated sweetener of your choice in place of the coconut sugar. For example:
  • light or dark brown sugar
  • a 1 : 1 granulated sugar or brown sugar replacement
  • granulated sugar
  • An equal amount of maple syrup or other liquid sweetener (e.g., agave nectar, brown rice syrup) can also be used. If using a liquid sweetener, reduce the total amount of water by 3 tablespoons (45 mL).
• Is There a Substitute for the Flaxseed Meal? An equal amount of ground chia seeds (chia meal) will more than likely work well. However, I have not tested it.
• Can I use baking soda in place of baking powder? Yes. Replace the baking powder with 1 and 1/4 teaspoons of baking soda. Add 1 tablespoon lemon juice or light colored vinegar to the liquid ingredients.