Pumpkin Banana Raisin Bread (with coconut flour)

Pumpkin Banana Raisin Bread (with coconut flour)

2/3 cup sifted coconut flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ginger
6 eggs
1/2 cup pumpkin puree
1/2 cup mashed, ripe banana (1 – 2 bananas, depending on size)
1/3 cup raw honey
1 tsp. vanilla
1/2 cup chopped pecans or walnuts, optional
1/2 cup raisins, optional


  1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper.*
  2. Combine coconut flour, salt, baking soda, cinnamon, nutmeg and ginger in a bowl. Whisk to incorporate.
  3. Combine eggs, pumpkin puree, banana, honey and vanilla in a large mixing bowl. Mix well.
  4. Add dry ingredients to wet ingredients. Mix well with a whisk or hand blender. Fold in chopped nuts and/or raisins, if using.
  5. Pour into loaf pan lined with parchment paper.
  6. Bake at 350 degrees 45-60 minutes or until knife inserted comes out clean.

*I have tried greasing the pan a couple times and I just can’t get the bread to come out well. Hence, the parchment paper recommendation.

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