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Loaf of pumpkin coconut bread with a few slices cut from it.
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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.
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 20 servings, 2 loaves
Calories 239kcal
Author Deborah Harroun

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

Serving: 1slice | Calories: 239kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 212mg | Fiber: 2g | Sugar: 27g