Pumpkin Coconut Bread

This Pumpkin Coconut Bread is the perfect mixture of fall and the tropics. A delicious, moist pumpkin bread is filled with coconut flavor from sweetened coconut as well as a secret coconut ingredient.

We love pumpkin baked goods! For more favorites, try these Pumpkin Muffins with Chocolate Chips or these Pumpkin Snickerdoodles.

I have been taught that you should never judge a book by it’s cover. And really, I believe this is true – especially in the case of this humble looking quick bread. It may look like nothing special from the outside, but once you taste it, you’ll know it’s not a boring bread.

Pumpkin recipes have been hitting the web like crazy lately, and I’m bringing you one more to add to your arsenal of fall and holiday treats – this Pumpkin Coconut Bread.

I have to be honest and say that before I chose this family cookbook as the Cookbook of the Month for October, I already had this recipe chosen out to make. I love pumpkin. (Especially pumpkin bread!) I love coconut. But I don’t think I’d ever had them together! But this bread combines them beautifully. Neither flavor overtakes the other, but they combine in harmony.

So whether or not you are feeling the chill of fall yet, these will really get you in the mood!

Ingredients

• Flour: You need all-purpose flour for this recipe.
• Sugar: I just use regular granulated sugar.
• Coconut: I have only made this recipe with sweetened, shredded coconut. Unsweetened coconut will also work if you want to cut back on the sweetness.
• Pudding Mix: This recipe comes from an old family cookbook, and has always used cook and serve pudding mix. I know that instant pudding mix is more readily available, but I have not tested this recipe using it.
• Spices: For this bread, I use a combination of cinnamon and nutmeg. You could also substitute in 2 teaspoons of pumpkin pie spice.
• Baking Soda: This will give the bread it’s lift and texture.
• Salt: Salt balances the flavors.
• Oil: I like to use vegetable oil, but any neutral oil will work.
• Eggs: Whisk the eggs lightly to break them up before adding them to the batter to make sure the bread is not over mixed.
• Pumpkin: Canned pumpkin puree is the most consistent, but you can use homemade pumpkin puree if you drain it first.

How to Make Pumpkin Coconut Bread

1. PREP: Grease 2 9×5-inch loaf pans. I also like to line them with parchment paper so that it’s easy to remove from the pans.
2. MIX: Mix the dry ingredients together, then make a well in the center and add the wet ingredients. Mix everything just until combined.
3. BAKE: Transfer the batter to the loaf pans and bake until a tester inserted in the center comes out clean. Let the loaves cool slightly before removing from the pans.

Tips and Tricks

We love making this as mini loaves so we can give some away. It does make a lot – we got 16 mini loaves from the recipe. The amount will depend on the size of the mini loaf pan you have.

You want to make sure the bread is not overbaked or underbaked. If it is over baked, it will be dry, but underbaking will cause the bread to sink in the middle. Test it for doneness with a toothpick or skewer.

The cooled bread needs to be stored at room temperature. I will usually store it in an airtight container, but it can also be tightly wrapped with plastic wrap.

More Pumpkin Recipes

Pumpkin Pancakes
Pumpkin Pie
Pumpkin Cheesecake Bars
Pumpkin Roll
Pumpkin Cinnamon Rolls

Pumpkin Coconut Bread

5 from 1 vote

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 20 servings, 2 loaves

Course: Bread

Cuisine: American

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This Pumpkin Coconut Bread is the perfect mixture of fall and the tropics. A delicious, moist pumpkin bread is filled with coconut flavor from sweetened coconut as well as a secret coconut ingredient.

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Ingredients

• ▢ 2 cups flour
• ▢ 2 cups sugar
• ▢ 1 cup sweetened coconut
• ▢ 2 3 oz packages coconut pudding (not instant)
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon nutmeg
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 1/3 cups vegetable oil
• ▢ 5 eggs beaten
• ▢ 1 can 15 oz pumpkin

Instructions

• Preheat oven to 350F. Grease 2 9x5-inch loaf pans.
• In a large bowl, combine the flour, sugar, coconut, pudding mixes, cinnamon, nutmeg, baking soda and salt. Make a well in the center, and add the vegetable oil, eggs and pumpkin. Mix just until combined, and pour evenly into the loaf pans.
• Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean. Let cool for 5-10 minutes, then turn out to cool completely.

Nutrition Information

Serving: 1slice, Calories: 239kcal (12%), Carbohydrates: 37g (12%), Protein: 2g (4%), Fat: 10g (15%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 6g, Cholesterol: 47mg (16%), Sodium: 212mg (9%), Fiber: 2g (8%), Sugar: 27g (30%)

Keywords: fall baking, Pumpkin bread, pumpkin coconut bread, quick bread