Recipe by Kevin Ryan
"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!"
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3 1/2 cups
packed dark brown sugar
1 (15 ounce) can
1 1/2 teaspoons
unsweetened flaked coconut
chopped walnuts, toasted
A bit sweet, but very very good.
My husband and I did not care for this recipe. Sounded flavorful and exciting. However, it failed to deliver! The recipe itself was a simply good moist bread but we were expecting something more. The more we ate it, the more it felt like something was missing!
This is now one of our favorite quick bread recipes. The addition of the coconut milk and the dark brown sugar was awesome. The taste incredible.
It's a must during the fall season
Very good. Left out the flaked coconut.
Very Moist! I scaled the recipe to 10 servings and used 2 mini loaf pans. I subbed canola oil in place of vegetable oil. Also, I had to use sweeten coconut so I cut the sugars in half. Baked 35 mins. @ 325.
Very good cake-like bread. Only changes I made were to use pecans instead of walnuts (what I had), to top the bread with coconut before putting it in the oven (although I'd do that about mid-way through cooking next time, the coconut turned a little too brown), and to use pumpkin pie spice in place of the nutmeg & cinnamon. The batter tasted wonderful, great smell while it was cooking, and the bread is delicious, too.
My all time favorite pumpkin bread recipe, hands down! I have been making this recipe since the Fall of 2000. It comes out so moist and perfect every time. Its a failproof recipe. I use sweetened coconut flakes b/c I can not find unsweetened. It IS a sweet bread. I find eating it with a spread of cream cheese helps balance it :)
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Pumpkin Nut Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 173
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