By JJ Virgin

Coconut-Pumpkin Bread


November 23, 2016

Try this gluten-free, dairy-free Pumpkin Bread recipe with gorgeous pumpkin flavor and none of the bad guys that typically make you regret dessert.

Note: This recipe contains eggs. If you are egg intolerant, it is not for you. If you can tolerate eggs, choose pasture-raised eggs.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 20 mins
  • Cook: 50 mins
  • Yields: 8 servings


1/2 cup coconut oil, melted, plus more for the baking pan

4 large eggs

1/2 cup canned packed pumpkin (NOT pumpkin pie filling)

1/2 cup culinary coconut milk*

1 tbsp real vanilla extract

1 cup finely ground almond flour

1/2 cup coconut flour

2 tbsp monk fruit extract

2 tsp grain-free baking powder

1/2 tsp baking soda

2 tsp pumpkin pie spice

1 tsp ground cinnamon

1/4 tsp sea salt


1Preheat the oven to 350F.

2Grease an 8"x5" glass loaf pan with coconut oil.

3Whisk together the melted coconut oil, eggs, pumpkin, coconut milk, and vanilla in a medium mixing bowl.

4In a separate large mixing bowl, combine the almond flour, coconut flour, monk fruit extract, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, and stir well.

5Add the wet ingredients to the dry, and mix until moistened and well-combined.

6Transfer to the prepared loaf pan and smooth the top with a spatula.

7Bake until a toothpick inserted into the center of the loaf comes out clean and the outside has lightly browned, 48-50 minutes.

8Remove from oven and let cool in the pan for 15 minutes.

9Transfer loaf to a wire rack before letting cool completely. Slice and serve or use in Pumpkin Bread Pudding.

*Culinary coconut milks are intended for use in recipes that call for canned cooking milks. They're higher in fat than the packaged coconut milk you drink. You can find culinary coconut milk in the Thai section or baking aisle of the grocery store.

This recipe is part of the Virgin Thanksgiving menu, with Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding. Check out the Virgin Thanksgiving Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful Thanksgiving feast!

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

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Nutrition Facts

Calories290 calories
Sodium350 milligrams
Protein8 grams
Sugar2 grams
Total Fat26 grams
Saturated Fat15 grams
Total Carbohydrates10 grams
Dietary Fiber5 grams