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Coconut Pumpkin Nut Bread

SUBMITTED BY: Kevin Ryan  PHOTO BY: GodivaGirl 

"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!"
Coconut Pumpkin Nut Bread Recipe
RECIPE RATING:
This recipe has been rated 37 times with an average star rating of 4.5
Read Reviews (31)
PREP TIME  10 Min
COOK TIME  1 Hr 15 Min
READY IN  1 Hr 35 Min
Original recipe yield 2 - 8 x 4 inch loaves

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
  2. 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.
  3. 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed on Oct. 1, 2003 by MATTYC33 
A bit sweet, but very very good. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed on Dec. 10, 2002 by DRAINS 
This is now one of our favorite quick bread recipes. The addition of the coconut milk and the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed on Dec. 10, 2002 by ANGIC 
Very good. Left out the flaked coconut. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed on Dec. 10, 2002 by SCUBADUDE 
It's a must during the fall season MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed on Sep. 11, 2008 by GodivaGirl 
Very Moist! I scaled the recipe to 10 servings and used 2 mini loaf pans. I subbed canola oil... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed on Feb. 5, 2006 by rebecca404 
Very good cake-like bread. Only changes I made were to use pecans instead of walnuts (what I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed on Jan. 4, 2007 by freshtable 
Marvelous recipe. I made it often while living on the Caribbean coast of Nicaragua, using... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed on Mar. 16, 2004 by SandyPaws 
My all time favorite pumpkin bread recipe, hands down! I have been making this recipe since... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed on Feb. 7, 2006 by levismom 
loved it, however i changed it so much depending on what i had it is probably quite different... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed on Nov. 3, 2006 by L.D. Paulson 
Altered recipe for ingredients on hand: unbleached flour, light brown sugar, sweetened coconut... MORE

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Nutritional Information
Coconut Pumpkin Nut Bread

Servings Per Recipe: 20

Amount Per Serving

Calories: 334

  • Total Fat: 15.4g
  • Cholesterol: 0mg
  • Sodium: 305mg
  • Total Carbs: 47.9g
  •     Dietary Fiber: 1.9g
  • Protein: 2.9g

VIEW DETAILED NUTRITION

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