Gluten-Free Pumpkin & Coconut Loaf



Prep: 15 mins

Cook: 40 mins


60g Coconut Milk

60g Coconut Oil Melted

60g Pumpkin Puree

136g Coconut Flour

4 Eggs

4 Dates Chopped

1 Banana Mashed

1/2 Tsp Salt

1 Tsp Cinnamon

2 Tsp Honey

1 Tsp Baking Powder


Preheat oven to 180/350

1. Mix the coconut milk and coconut oil together in a bowl.

2. In another bowl mix the eggs, mashed banana and dates. Add the coconut milk/oil mixture and whisk together.

3. In another bowl combine the coconut flour with baking powder, salt and cinnamon. Add to the wet ingredients (eggs, oil etc), whisking to create a smooth batter.

4. Add the honey and pureed pumpkin to the batter and mix. You can add more honey if you want a really sweet loaf.

5. Pour the batter in to a greased loaf tin, decorate with desiccated coconut and bake for around 40 mins or until a knife comes out clear.

6. Leave to rest until completely cool before slicing.

I store my slices in a tupperware for up to 5 days in the fridge.

Leave a Reply

Your email address will not be published. Required fields are marked *