Preheat your oven to 400°F (200°C). This will ensure it reaches the right temperature by the time your batter is ready. While the oven is preheating, gather all your ingredients and line a 9 x 5 x 2-1/2 inch loaf pan with parchment paper, or grease it lightly with coconut oil or cooking spray.

In a large mixing bowl, combine the gluten-free flour blend, rolled oats, ground flaxseed, coconut sugar, baking powder, pumpkin pie spice, and sea salt. Stir these dry ingredients well to make sure everything is evenly distributed. I always find that combining the dry ingredients first helps the loaf rise more evenly.

Add the pumpkin puree to the bowl of dry ingredients and mix until just combined. Next, add in the eggs, melted coconut oil, and coconut milk. Stir well until all the ingredients are incorporated and the batter is smooth and cohesive.

Gently fold in the raisins into the batter until evenly distributed. Let the finished batter rest in the bowl for 2-5 minutes, allowing the oats and flaxseed to absorb some moisture and the batter to come together. I like to let the batter rest; it gives the bread a great texture.

Pour the rested batter into your prepared loaf pan and spread it out evenly. Sprinkle the unsweetened coconut flakes evenly over the top, then use a spatula to gently press them into the surface of the batter so they adhere during baking.

Bake the loaf in the preheated oven for 45-55 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready. If not, bake for an additional 5 minutes and check again.

Remove the loaf from the oven and let it cool in the pan for at least 10-15 minutes before transferring to a wire rack to cool completely. Once cooled, slice and enjoy! For extra freshness, I sometimes wrap slices individually for grab-and-go breakfasts.