Step 1

Preheat the oven to 350F (180C). Line a 9×5-inch (22.5x12.5 cm) loaf pan with parchment paper (if you eat some oil, spray with nonstick baking spray.) No lining needed if using a nonstick pan.

Step 2

In a large bowl, whisk the pumpkin puree, water, coconut sugar, pumpkin pie spice, vanilla extract and salt until blended.

Step 3

Add the coconut flour, flaxseed meal and baking powder to the bowl. Stir until completely blended (the result will be a thick, moist dough, not the usual batter for pumpkin bread).

Step 4

Press and spread the dough into the prepared pan. Press so that it is an even, smooth loaf (I use a bowl scraper to even out the top).

Step 5

Bake the bread in the preheated oven for 55 to 60 minutes until deep golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.

Step 6

Transfer the pan to a cooling rack and cool completely in the pan (the bread is moist, and somewhat fragile, when warm). Remove the bread from the pan and slice as desired with a sharp, straight-edged knife (not serrated; it can tear the structure).