yummy! i substituted regular flour the coconut flour, increased the pumpkin pie spice to 1 and 1/2tsp per other reviewers advice and used 4 eggs.

Simple recipe. I used Kamut and Tapioca flours instead of the Almond and Coconut and it turned out beautifully. It was also very moist. I also added chopped walnuts and raisins. I will certainly make this again.

Didn't have quite as much pumpkin flavor as I was expecting from the smell, but that may have been due to the rest of the food being eaten with the bread overpowering it. The flavor also had a flat spot, probably due to substituting rice flour for almond flour.

It is super moist and amazing!!!!

Just made this today. Used canola oil instead of coconut. Added extra pumpkin pie spice and 1/4 cup monk fruit sweetener. Used sugar free syrup. It is awesome.

Very grainy texture from the almond flour. Went bad sitting on my counter after only 3 days! 😢 Baked for longer than directions listed and still too soft - not a bread consistency. Not impressed with this recipe.

Made these last night and they were a hit with the whole family. The only thing I changed was, I used choc zero maple syrup. I will be making these again! Thank you.

Very moist, I felt like I had to keep cooking longer, but it did not effect how moist it was at an hour. I did double the pumpkin spice and added more pumpkin. I think next time I'll keep the same AMT of pumpkin per recipe, but triple pumpkin spice maybe more. Overall like this a lot and will make again.

Delicious! Will definitely make this again. Perfect amount of sweetness for me. I used a little extra pumpkin, 1/3 c coconut flour, and 4 eggs. It was very moist and still rose nicely in the oven.

Very dry the first time around, and not sweet enough for my taste. For the next loaf, I used butter instead of coconut oil (because I ran out) and added 1/4 of local honey. I also used a full teaspoon of pumpkin pie spice because I love it.

I'm so happy to have a healthy and yummy treat for the upcoming holidays as well as any day!

Excellent added walnuts yum

I added about 2 cups of freshly cooked pumpkin purée and switched my flours. 1 cup coconut flour & 1/3 cup almond flour. I doubled my spices and didn’t have pumpkin pie spice so I just used varying amounts of cinnamon, ginger, nutmeg, and cloves. I think it’s really good! Filling and healthy!

This was delicious, but I doubled the amount of pumpkin pie spice for a stronger pumpkin flavor. I might even triple it next time. I had to cook mine for about 55 minutes.