This recipe is the creation of a low carb food blogger at alldayidreamaboutfood. This was my first foray into low carb baking with specialized ingredients like flax meal & Xanthan gum. This pumpkin bread turned out to be a winner! My husband said he couldn't tell the difference between this & conventional pumpkin bread. If you're wondering, you don't really taste the coconut. One piece of advice: don't judge the recipe by the taste of the batter before it's baked. Baking changes taste & consistency pretty dramatically. Also, I baked this in my Williams & Sonoma pan that my sister just gave me--beautiful! Changes to the original recipe were to increase & simplify the spices, increase the coconut oil, use water instead of almond milk, using Truvia instead of stevia drops and to omit the glaze.