Coconut Pumpkin Bread | Food photography and vegan baking recipe by Jennifer | Miss Walter’s |

Coconut Pumpkin Bread

Raise your hand if you think that combining coconut with pumpkin sounds crazy and a bit too out there. Ok, I hear you. I don’t know how that flavour combination popped up in my head, but I was intrigued the minute I thought of it. So, could you maybe do me a favour and just try it? Because honestly, coconut and pumpkin go together so well. This vegan and gluten-free Coconut Pumpkin Bread makes a delicious dessert and doubles as a healthy vegan breakfast choice too! After all, why shouldn’t we bring some tropical feels to our seasonal Fall dishes?


This recipe for a vegan Coconut Pumpkin Bread is:

  • Vegan (no dairy, no eggs)
  • Gluten-free
  • Nut-free
  • No added white sugars

Something delicious for every vegan sweet tooth

Have a look at my collection of amazing plant-based, vegan and gluten-free recipes to discover even more amazing vegan desserts.

Coconut Pumpkin Bread
Prep time
15 mins
Baking time
1 hr
Total time
1 hr 15 mins

I bet you think coconut and pumpkin are weird together? Think again! This vegan Coconut Pumpkin Bread will blow your taste buds and mind! Try it out now.

Course: Breakfast, Dessert
Cuisine: American
Keyword: autumn dessert, Autumn recipe, Coconut Pumpkin Cake, fall dessert, vegan breakfast idea
Recipe created by: Jennifer Walter
  • 180 g buckwheat flour
  • 80 g desiccated coconut
  • 80 g coconut blossom sugar
  • 45 g coconut flour
  • 2 tbsp arrow root powder
  • 2 tsp baking powder
  • 0.5 tsp cinnamon & ground ginger, each
  • 500 g cooked pumpkin
  • 3 tbsp lemon juice
  • 2 tbsp walnut oil
  • 120 g maple syrup
  • 1 tbsp apple vinegar
  • 250 ml oat milk
  1. Preheat oven to 200 degrees C. Grease a 28cm cake tin.


  2. In a bowl, add the buckwheat, desiccated coconut, coconut flour, spices, baking powder and coconut blossom sugar together. Combine well.


  3. Using a hand blender, puree the cooked pumpkin together with the lemon juice. Add the walnut oil and maple syrup. Blend well. Now add the apple vinegar and blend again. Last, add the oat milk and blend again.


  4. Swiftly fold your dry mix under your wet mix and pour the batter into the prepared cake tin. Sprinkle the cake top with some extra desiccated coconut and bake for about 1 hour or until the cake is nicely golden. Take out and let it cool off completely.

Like this vegan Coconut Pumpkin Bread recipe?

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My Mum always said, that I’m too curious for my own good…. so please share your beautiful recreations with me by using my hashtag #JennifersRecipes

Hungry for more?

I got you, babe! Make sure you check out my other vegan dessert recipes!

Craving some more Autumn recipes? Try this festive Plum & Chestnut Cake or this amazing vegan Pumpkin Pie instead.

Have we met?

Meet Jennifer

Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.


Learn more about me!