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November 16, 2012

Pumpkin Coconut Bread – Bob’s Red Mill Guest Post

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Low Carb Pumpkin BreadI am a little behind in getting today’s post up.  I have to say, Wednesday’s big World Diabetes Day post took a huge amount of work and a lot of behind the scenes coordination.  Getting 40-odd food bloggers to all post a recipe with a particular theme on a particular day is a little like herding cats.  Everyone who participated did a phenomenal job, but they are all busy people with their own blogs, their own jobs, and their own lives and they are probably entirely sick of getting emails from me about the details of the event!   So you will have to forgive me if I blew off writing another post for the week.  It was with great relief that I remembered that I’d done a guest post for Bob’s Red Mill, a low carb, gluten free pumpkin bread recipe that posted on Tuesday.  Phew, that saves me the work of writing a whole post here!

Low Carb Pumpkin Bread

It was back in August that I had to come up with a recipe for them, and it was meant to be a healthy twist on a holiday favourite.  This was back when pumpkin recipes weren’t yet making the rounds on the blogosphere, and as my kids adore pumpkin bread, I thought that was the direction I’d go in.  Then, as I was taking stock of all of my Bob’s Red Mill ingredients (of which I always have a great deal), I decided I wanted to use coconut flour.  And then I got a little in the mood for coconut flavours, as this was back in the middle of the sticky heat of August and I suppose I was feeling a tad tropical.  A little coconut oil and some coconut-flavoured  glaze, and I had Pumpkin Coconut Bread.  It was really quite a delicious twist on pumpkin bread.  My kids liked it best without the glaze (what???) but my husband and I loved it just as it was.

Low Carb Pumpkin Bread

For the full guest post and recipe, please see the Bob’s Red Mill Blog. (please note that it should say that it is a 15oz can of pumpkin puree!).

Serves 16.  Each serving has 11.7 g of carbs and 7.4 g of fiber.  Total NET CARBS = 4.3 g.

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Filed Under: Bread, Gluten Free, Low Carb Tagged With: coconut, coconut flour, flax seed meal, pumpkin

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Katharine says

    November 16, 2012 at 10:21 am

    YUM!!! Pumpkin bread and pumpkin muffins are my favorite. Quick question – just looked at the recipe and it says “unflavoured vanilla whey protein powder.” Is that unflavored/plain, or vanilla protein powder that I should be using? I’m definitely going to make this!

    Reply
    • Katharine says

      November 16, 2012 at 10:23 am

      PS – HUGE kudos to you for all your efforts on behalf of World Diabetes Day. So glad we have you increasing awareness and promoting healthier diets! It was so touching to read the comments yesterday and see how many are affected by this disease.

      Reply
    • Carolyn says

      November 16, 2012 at 11:02 am

      Oy. I must have messed up that recipe a lot. It should be unflavoured, no vanilla. 🙂

      Reply
  2. Jeanette says

    November 16, 2012 at 10:22 am

    Carolyn – I love how you used flaxseed meal in this recipe. Coconut flour can be tricky to work with so I usually blend it with almond flour and brown rice flour. Great way to low-carb a recipe!

    Reply
  3. Brian @ A Thought For Food says

    November 16, 2012 at 10:39 am

    This bread looks magnificent! I’ve never worked with coconut flour, but now I’m curious.

    Reply
  4. Melanie E. says

    November 16, 2012 at 10:48 am

    What size can pumpkin puree? There are a few sizes available…

    Thanks!

    Reply
    • Carolyn says

      November 16, 2012 at 11:00 am

      15 0z. Sorry, will make note of that at the bottom of my post!

      Reply
  5. Stacey says

    November 16, 2012 at 10:52 am

    I assume it is a 15 oz can of pumpkin? It doesn’t say in the recipe on the Bob’s site!

    Reply
    • Carolyn says

      November 16, 2012 at 11:00 am

      Yes, it is 15 oz. Sorry about that, I can’t go in and change their recipe.

      Reply
  6. claire @ the realistic nutritionist says

    November 16, 2012 at 11:03 am

    I think you did an amazing job!! and this bread looks INCREDIBLE!

    Reply
  7. Erin @ The Spiffy Cookie says

    November 16, 2012 at 12:47 pm

    How exciting to be a guest poster there!

    Reply
  8. Philis says

    November 16, 2012 at 1:44 pm

    Hi Carolyn: Do you have a formula for subbing chia seed for the flax seed? Sometimes I just use 1/2 as much or maybe little more, but do not know the boundaries of substitution and whether it can always work.

    Thank you for any insight.

    I always want to make everything and that is not possible so how to choose. It is always such a dilemma! But a good one.

    Reply
    • Carolyn says

      November 16, 2012 at 2:53 pm

      Good question! Since the base of this bread really is the flax, I’d go with about 1 cup of ground chia. If it’s too thick, thin it out with a touch more liquid. If it’s too thin, add a tbsp of coconut flour at a time until you get the right consistency (should be fairly thick, as low carb GF batters are always are, but not impossible to stir or to spread in the pan).

      Reply
  9. Joy says

    November 16, 2012 at 3:03 pm

    The bread looks wonderful. Good job!

    Reply
  10. Karla says

    November 17, 2012 at 7:54 am

    I must be missing something. I can see the recipe.

    Reply
    • Carolyn says

      November 17, 2012 at 10:27 am

      It’s on the Bob’s Red Mill website.

      Reply
  11. Tricia Morris says

    November 17, 2012 at 1:16 pm

    My loaf of pumpkin bread just came out of the oven. It looks fantastic! Thank you for the recipe.

    Reply
  12. Celeste says

    November 17, 2012 at 10:12 pm

    Just put it in the oven. Will let you know what DH says. 🙂

    Reply
  13. Gail @ Faithfulness farm says

    November 17, 2012 at 10:28 pm

    Carolyn – I wanted to comment on your gorgeous bread — it is baking in my oven as I type and smells heavenly. Thanks – love your recipes and Bob’s Red Mill’s products.

    I promised to come back and post the link to my turnip post that includes the Roasted Cream of turnip Soup — let me know if you give it a try. http://faithfulnessfarm.blogspot.com/2012/11/championing-lowly-turnip.html

    Blessings!
    Gail

    Reply
  14. Celeste says

    November 18, 2012 at 12:00 am

    Can I use this recipe as Muffins? If so, do I need to adjust cooking time? Thanks 🙂

    Reply
    • Carolyn says

      November 18, 2012 at 8:44 am

      Yes, and yes. I think the cooking time would be quite a bit shorter. I’d start with 25 minutes and then keep checking them every 5 minutes. Use a toothpick to test the centers.

      Reply
  15. JulieD says

    November 18, 2012 at 2:31 pm

    Carolyn, this looks to die for!!!

    Reply
  16. Julia {The Roasted Root} says

    November 18, 2012 at 10:59 pm

    I love pumpkin treats and also enjoy baking with coconut flour so this bread sounds (and looks) fantastic! I’ll bake a batch for Thanksgiving!

    Reply
  17. Celeste says

    November 18, 2012 at 11:21 pm

    Review time….Wow! Hubby had two slices and so did I. Once again there was no impact on his BS. We both wanted to say Thank You so Much for these recipes. He has been a type one diabetic for over 46 years and has kept very tight control of his BS. Last A1C was 5.2. Eating had become a “chore”, just something to keep his BS from becoming too low. In fact, on many occasions he would tell me he hated to eat. Since finding your website, I have been able to make him treats that he enjoys eating. Thank You Carolyn!
    When I make this recipe again, I will do it as muffins. Will make it a bit more convenient for him when he has to travel. 🙂

    Reply
    • Carolyn says

      November 19, 2012 at 7:13 am

      Thank you, Celeste. I am so glad you and your husband have found my recipes helpful. I think muffins are a great idea. I always take some of my own muffins along when traveling.

      Reply
  18. Kiersten @ Oh My Veggies says

    November 19, 2012 at 10:19 am

    I think I’ll take mine with the glaze too. 🙂 It looks so tasty!

    Reply
  19. Liz says

    November 20, 2012 at 10:33 pm

    Pumpkin AND coconut???? Why didn’t I think of this! Your bread looks amazing…and I’m happy to take your kids’ share of icing!!! Have a marvelous Thanksgiving, my friend!!!

    Reply
  20. Vicki says

    December 13, 2012 at 12:02 am

    Be careful not to underbake it! I took mine out when I checked it near the short end of the bake time – maybe 48 minutes – because the top was browned, it was firm, and I inserted a toothpick which came out clean. But after it cooled and I sliced it, I saw that it was not cooked through in the center. Obviously you need to use a long cake “tester”, like Carolyn’s recipe said, not a stubby little toothpick that barely goes in !

    Reply
  21. Celeste says

    December 13, 2012 at 12:24 am

    Just wanted to tell you again how great this recipe is. I’ve made muffins. Makes 18 good sized muffins. Cooked them for about 23 mins. Perfect. We took two batches with us when we went to Florida. Thank you so much Carolyn! 🙂

    Reply
  22. Taylor says

    April 20, 2013 at 10:37 pm

    The recipe is gone from the Bob’s site! 🙁

    Reply
    • Carolyn says

      April 21, 2013 at 2:33 pm

      Bob’s REd mill site is completely down. They got hacked and had some malware so I think they are probably fixing things as we speak.

      Reply
  23. Sandy says

    April 21, 2013 at 7:40 pm

    The Bob’s Red Mill site took this recipe off the blog – anyone know where else to find it?

    Reply
    • Carolyn says

      April 22, 2013 at 6:12 am

      They didn’t take it off their site…their whole blog site got attacked and is down. I can send it to you, if you want it.

      Reply
  24. Cindy J. says

    September 18, 2013 at 4:52 pm

    Help! I’ve been cooking it for almost an hour and a half and it still won’t set! I have no idea what I did wrong.

    Reply
    • Carolyn says

      September 18, 2013 at 9:21 pm

      Oh dear, that’s not good. Pumpkin puree can sometimes contain a lot of extra liquid. I am going to guess your brand was very liquidy. I’ve started to recommend that people dry out their pumpkin on paper towels before baking, such as in this recipe: https://alldayidreamaboutfood.com/2013/09/pumpkin-spice-cake-with-brown-butter-frosting-low-carb-and-gluten-free.html

      Reply
  25. Judy says

    December 23, 2013 at 7:31 pm

    I have a friend that cannot eat Whey, milk, etc. What can I sub for the whey protein power?

    Reply
    • Carolyn says

      December 24, 2013 at 9:00 am

      Soy, hemp or egg white powder would be fine.

      Reply
  26. Jo an says

    February 20, 2017 at 9:32 pm

    Serves 16. Each serving has 11.7 g of carbs and 7.4 g of fiber. Total NET CARBS = 4.3 g. What does this mean?? It really looks so yummy!!

    Reply
    • Carolyn says

      February 20, 2017 at 11:47 pm

      It means you subtract fiber from the total carb count because it doesn’t affect blood sugar.

      Reply
  27. Rae says

    September 7, 2017 at 3:30 pm

    Hi, this looks delicious! Are there any substitutions for the unflavored whey? Maybe collagen Peptides or a different ingredient?

    Reply
    • Carolyn says

      September 8, 2017 at 8:49 am

      You can try skipping it, or using egg white protein. Don’t use collagen, it makes baked goods too gummy.

      Reply
  28. Lisa says

    February 19, 2018 at 12:30 pm

    Just put these together myself (with vanilla whey protein powder since I had no plain). I spooned some into a texas muffin tin, and the majority of the batter into an 8×8 glass pan. it definitely is dense and moist, and I can see why you’d need to check and adjust baking time. However, the flavor is great! I haven’t even tried making the frosting yet, but the bit I’ve had with butter is really tasty. This will make a good breakfast.

    Reply
  29. Kate says

    October 28, 2018 at 8:54 pm

    I baked for 3 hours and it was still mushy on the inside. I finally just cut it up in slices and baked them. Do you know what could have caused that? I bought every item on the ingredient list.

    Reply
    • Carolyn says

      October 29, 2018 at 9:32 am

      Not sure. This is quite an old recipe and I haven’t re-visited in a while. I may need to re-test it.

      Reply
  30. Michele Tomlinson says

    November 19, 2019 at 6:33 pm

    The link to the recipe takes you to an error page now…

    Reply

Trackbacks

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    November 19, 2012 at 10:07 am

    […] and pumpkin bread to come up with a gingerbread recipe for December, so when I saw this recipe for low carb pumpkin coconut bread that Carolyn posted a few days ago, I could already tell it was a […]

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  2. Best Low Carb Paleo Grain-Free Bread Recipes | All Day I Dream About Food says:
    March 15, 2014 at 5:42 am

    […] Pumpkin Coconut Bread from All Day I Dream About Food […]

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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