Best 4 Coconut Pumpkin Bread Recipes
**Savor the Delightful Fusion of Coconut and Pumpkin in Our Scrumptious Bread Creations**
Embark on a culinary journey that harmoniously blends the tropical essence of coconut with the autumnal charm of pumpkin in our collection of tantalizing bread recipes. These delectable treats promise an explosion of flavors, textures, and aromas that will captivate your taste buds and leave you craving for more. From classic pumpkin bread infused with the subtle sweetness of coconut to innovative coconut-pumpkin muffins bursting with rich, moist crumb, our recipes cater to every palate and occasion. Prepare to indulge in a symphony of flavors that celebrate the bounty of nature's harvest, while creating memories that will warm your heart and tantalize your taste buds.
COCONUT PUMPKIN NUT BREAD
This bread takes pumpkin bread to a whole new realm. I invented this one day when thinking of how to make pumpkin bread retain its moistness even longer. Solution: coconut milk!
Provided by Kevin Ryan
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h35m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
- Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut and nuts. Pour into prepared pans.
- Bake for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 48.9 g, Fat 19.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 4.8 g, Sodium 302.6 mg, Sugar 29.2 g
COCONUT-PUMPKIN BREAD
We added coconut to the fall flavors of pumpkin bread for a moist and delicious sweet loaf recipe.
Provided by By Arlene Cummings
Categories Side Dish
Time 2h25m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
- In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, pumpkin and vanilla. Stir in 1/2 cup coconut and the walnuts. Add flour, baking soda, baking powder and pumpkin pie spice; gently stir in. Pour batter into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan about 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave vanilla baking chips and whipping cream on High in 30-second increments, stirring between microwaving, until mixture is smooth and creamy. If too thick, add small amount of cream. Drizzle over cooled loaf; sprinkle with coconut. Let glaze set before slicing.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN COCONUT BREAD
This is a wonderful bread to serve during the fall holidays. The coconut makes it moist.
Provided by Donna Abbott
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
- Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.
- Bake for 60 minutes, or until tester inserted in the center comes out clean.
Nutrition Facts : Calories 296 calories, Carbohydrate 43.3 g, Cholesterol 31 mg, Fat 12.7 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 365.1 mg, Sugar 27.5 g
WONDERFUL PUMPKIN COCONUT BREAD
The addition of the pudding mix is what makes this special, it bakes out moist and rises high every time, if desired you could add a 1/4 cup grated coconut to the batter and the spices may be adjusted to taste -- you may also bake this in small mini loaf pans and reduce the baking time slightly --- for greasing pan see my recipe#78579
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h10m
Yield 1 9x5 loaf cake
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Grease a 9 x 5-inch loaf pan.
- In a mixing bowl, combine eggs, sugar and oil; beat until well blended.
- Sift together the next 7 ingredients in a medium bowl.
- Add to the egg/sugar mixture alternately with the pumpkin puree, beginning and ending with flour mixture.
- Mix well after each addition.
- Stir in the nuts (if using).
- Pour batter into prepared loaf pan.
- Bake for 1 hour or until the cake tests done.
- Cool in pan 10 minutes.
- Remove from pan, and let cool completely.
Tips:
- Use fresh pumpkin purée for the best flavor. If you don't have fresh pumpkin, you can use canned pumpkin purée, but make sure it's unsweetened.
- Don't overmix the batter. Overmixing can make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean. This usually takes about 50-60 minutes.
- Let the bread cool completely before slicing and serving. This will help the bread hold its shape.
- Store leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.
Conclusion:
This coconut pumpkin bread is a delicious and easy-to-make fall treat. It's perfect for breakfast, lunch, or a snack. With its moist texture, sweet pumpkin flavor, and hints of coconut, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a festive and flavorful bread to bake, give this coconut pumpkin bread a try. You won't be disappointed!
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