Keto Coconut Flour Pumpkin Cranberry Bread
A moist, naturally sweetened quick bread that combines the earthy richness of pumpkin puree with tart dried cranberries and tropical coconut flavors. Made with coconut flour, coconut sugar, and coconut oil, this bread offers a tender crumb with subtle sweetness that's perfect for fall breakfast, afternoon tea, or holiday gatherings. The coconut flour creates a delicate texture while coconut manna adds extra richness and depth.
Ingredients
- ½ cup Nutiva Organic Coconut Flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Nutiva Organic Coconut Sugar
- 4 tablespoons Nutiva Organic coconut oil, melted
- ¼ cup Nutiva Organic Coconut Manna
- 2 teaspoons vanilla extract
- 3 eggs
- 1 ½ cups pumpkin puree
- ½ cup coconut milk
- 1 cup dried cranberries
- 1 tablespoon Nutiva Organic Coconut Flour, for coating cranberries
Instructions
- 1
Preheat oven to 350 degrees
- 2
Prepare bread pan by greasing with coconut oil and lining with parchment paper
- 3
Sift coconut flour, baking soda and salt into a small bowl and set aside
- 4
Beat coconut sugar, melted coconut oil, coconut manna and vanilla extract together in a large bowl
- 5
Add eggs one at a time, beating well until each egg is fully incorporated
- 6
Add pumpkin puree and beat well for about 1 minute
- 7
Toss dried cranberries with coconut flour to coat well in a separate bowl
- 8
Fold cranberries into batter
- 9
Spread into prepared bread pan
- 10
Bake 50-60 minutes or until a toothpick inserted into middle comes out clean
Tips
Coating cranberries in flour prevents them from sinking to the bottom during baking and distributes them evenly throughout the loaf.
Let the bread cool completely before slicing to prevent crumbling, as coconut flour breads need time to set their structure.
Store covered at room temperature for up to 3 days or refrigerate for up to a week for best texture and freshness.
Good to Know
Room temperature covered for 3 days or refrigerated for 1 week
Can be made 1 day ahead and stored covered
Slice when completely cool, serve at room temperature
Common Mistakes
Don't skip coating cranberries with flour to prevent sinking
Avoid overmixing batter after adding flour to prevent dense texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh cranberries instead of dried?
Yes, but reduce to 3/4 cup and toss with extra flour as fresh cranberries release more moisture during baking.
How do I know when the bread is fully baked?
Insert a toothpick in the center - it should come out clean or with just a few moist crumbs attached.
Can I freeze this coconut pumpkin bread?
Yes, wrap completely cooled bread tightly and freeze for up to 3 months. Thaw overnight at room temperature.