Chocolatey Coconut and Pumpkin Bread with SlimSweet™ Monk Fruit

Author: Carolyn Hartz  Date Posted:8 November 2021 

Chocolatey Coconut & Pumpkin Bread with SlimSweet Monk Fruit

This is such a moist and tasty slice, you can tell from the photo, that we could not even wait till the bread had cooled to slice it…we were so eager to taste it…and we were not disappointed.  Sugar free and very moreish!


  • 250g piece of pumpkin, raw
  • 4 x 50g eggs
  • 1 tsp vanilla extract
  • ¼ cup SlimSweet™ Monk Fruit sweetener
  • ½ cup (100g) coconut oil, melted
  • ½ cup (70g) coconut flour
  • 1 tsp bicarb of soda
  • 1 tsp mixed spice
  • ¼ cup (35g) cacao nibs
  • 2 tbspn sunflower seeds
  • 1 tbspn pepita seeds (pumpkin seeds)


  1. Cut the pumpkin into even size pieces and steam for 15 minutes until tender.  Drain thoroughly and mash until smooth.  Reserve and cool.
  2. Preheat oven to 180°C  (160°C Fan-Forced).  Grease an 11.5 x 21.5cm loaf pan and line bottom and sides with baking paper.
  3. In a large bowl, whisk the eggs, vanilla, SlimSweet™ Monk Fruit and coconut oil.  Stir in the mashed pumpkin and add the coconut flour, bicarb, mixed spice, cacao nibs and half the sunflower seeds.    Mix until just combined.  Spoon mixture into the prepared pan and sprinkle with pepitas and the remaining sunflower seeds.
  4. Bake your bread for 30 minutes or until a skewer inserted into the centre comes out clean or with a few crumbs.  Leave bread in the loaf pan for 15 minutes before turning out, top side up, to cool on a wire rack.  If you can wait until it is completely cool before cutting, you will get a cleaner slice..see if you can!

TIP:  This is a great cake to cut and freeze as individual slices. Perfect to take to work for morning tea or after a game of tennis !!