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You are here: Home / Desserts / Pumpkin Coconut Bread

October 9, 2020

Pumpkin Coconut Bread

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Pumpkin Coconut Bread that is moist, full of flavor and completely vegan. This foolproof, easy pumpkin bread recipe ideal for the festive season.

Pumpkin Coconut Bread.

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.

Caked sliced on board.

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.

Pumpkin bread sliced on board.

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.

Bread in pan.

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.

Pumpkin bread sliced.

Check out my other sweet bread recipe:

Easy Banana Bread

Pumpkin bread slices on wooden board.
Continue to Content
Pumpkin Coconut Bread

Pumpkin Coconut Bread

Yield: 2 loaves
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes

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

  1. 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
  2. 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.
  3. 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.
  4. Bake for 11/4 hours, or until a toothpick comes out clean.
  5. 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.
© Guss
Cuisine: American / Category: Desserts

Filed Under: Desserts

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Hello and thank you for popping in! I cook homemade, easy and healthy recipes for my family and friends. I bring global flavors to your table that I gathered over twenty years of travel around the world. Read More…

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