Best 3 Wonderful Pumpkin Coconut Bread Recipes

Indulge in the delightful flavors of fall with our tantalizing Pumpkin Coconut Bread. This irresistible treat combines the classic warmth of pumpkin with the tropical sweetness of coconut, creating a moist and flavorful loaf that is perfect for any occasion. With three variations to choose from, there's a Pumpkin Coconut Bread recipe for every taste. Whether you prefer a traditional version, a gluten-free alternative, or a decadent cream cheese-swirled delight, our recipes offer something for everyone. So gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT PUMPKIN NUT BREAD

Coconut Pumpkin Nut Bread image

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

Ingredients

3 ½ cups all-purpose flour
2 cups packed dark brown sugar
⅔ cup white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
⅔ cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
⅔ cup unsweetened flaked coconut
1 cup chopped walnuts, toasted

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

WONDERFUL PUMPKIN COCONUT BREAD

Wonderful Pumpkin Coconut Bread image

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

Ingredients

2 eggs, beaten
1 cup sugar (or a mixture of white and brown)
3/4 cup vegetable oil or 3/4 cup canola oil
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (3 1/2 ounce) package instant coconut cream pudding mix
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup pumpkin puree (canned or cooked mashed)
1/2 cup chopped pecans (optional)

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.

COCONUT-PUMPKIN BREAD

Coconut-Pumpkin Bread image

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

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla
1/2 cup flaked coconut
1/2 cup chopped walnuts
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon. baking powder
1 tablespoon pumpkin pie spice
1 cup white vanilla baking chips
2 tablespoons whipping cream
2 tablespoons flaked coconut

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

Tips:

Use fresh pumpkin: Fresh pumpkin has a more vibrant flavor than canned pumpkin. If you're using canned pumpkin, be sure to drain it well before using.
Don't overmix the batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
Use a loaf pan that is at least 9x5 inches: A smaller loaf pan will result in a thicker, denser bread.
Bake the bread until a toothpick inserted into the center comes out clean: Overbaking the bread will make it dry.
Let the bread cool completely before frosting it: This will help the frosting to set properly.

Conclusion:

This pumpkin coconut bread is a delicious and easy-to-make treat that is perfect for fall. The bread is moist and flavorful, with a hint of coconut. The cream cheese frosting is the perfect complement to the bread, adding a sweet and tangy flavor. This bread is sure to be a hit at your next party or gathering.