Pumpkin Coconut Bread that is moist, full of flavor and completely vegan. This foolproof, easy pumpkin bread recipe ideal for the festive season.
Last weekend my wife and I were out for lunch when we met a couple who were sitting at the table across from us. They seemed interested in having a conversation with us, thirty minutes later our tables were joined and we spent the whole afternoon chatting about travel, food, life and children.
I came to learn that Linda is a food enthusiast and writer, she was generous enough to share with me a couple of her own recipes. This is a modified version of her pumpkin bread recipe.
Ingredients Needed:
To make this delicious bread you need all–purpose flour, bread flour, dark brown sugar, granulated sugar, coconut milk, pumpkin purée, vegetable oil, baking soda, cinnamon, salt, nutmeg, toasted walnuts and unsweetened shredded coconut.
This recipe yields two loaves of bread.
How to Make Pumpkin Coconut Bread
Preheat oven to 350F (180C). Grease two 8 x 4–inch loaf pans with vegetable oil and dust with flour, shaking out any excess flour. Set aside
In a mixing bowl of an electric mixer, combine the flour, brown and granulated sugar, coconut milk, pumpkin puree, oil, baking soda and spices. Mix on low speed and then raise speed to medium and mix until blended, 3–5 minutes.
Fold in walnuts and shredded coconut and then scrape the batter into the prepared pans. Tap the pans on a hard surface to release air bubbles.
Bake for 11/4 hours, or until a toothpick comes out clean.
Remove pans from oven, set on cooling rack and cover with aluminum foil. Allow loaves to steam in their own heat for 10 minutes.
Remove foil and let cool completely.
What to Serve with Pumpkin Coconut Bread
This Pumpkin Bread is best served with a nice cup of coffee or tea. I personally like to have a slice for breakfast with my coffee and often warm it in toaster and spread some butter on.
Check out my other sweet bread recipe:
Pumpkin Coconut Bread
Pumpkin Coconut Bread that is moist, full of flavor and completely vegan. This foolproof, easy pumpkin bread recipe ideal for the festive season.
Ingredients
- 2 cups all-purpose flour
- 11/2 cups bread flour
- 2 cups dark brown sugar, packed
- 2/3 cup granulated sugar
- 2/3 cup coconut milk, stirred before measuring
- 1 (15oz) can pumpkin purée
- 1 cup vegetable oil (canola works too)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon nutmeg, freshly grated
- 1 cup toasted walnuts
- 2/3 cup unsweetened coconut, shredded
Instructions
- Preheat oven to 350F (180C). Grease two 8 x 4–inch loaf pans with vegetable oil and dust with flour, shaking out any excess flour. Set aside
- In a mixing bowl of an electric mixer, combine the flour, brown and granulated sugar, coconut milk, pumpkin puree, oil, baking soda and spices. Mix on low speed and then raise speed to medium and mix until blended, 3–5 minutes.
- Fold in walnuts and shredded coconut and then scrape the batter into the prepared pans. Tap the pans on a hard surface to release air bubbles.
- Bake for 11/4 hours, or until a toothpick comes out clean.
- Remove pans from oven, set on cooling rack and cover with aluminum foil. Allow loaves to steam in their own heat for 10 minutes. Remove foil and let cool completely.
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