Coconut Pumpkin Nut Bread Recipe -
Coconut Pumpkin Nut Bread Recipe

Coconut Pumpkin Nut Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 - 8 x 4 inch loaves Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 15 mins

    1 hr 35 mins


  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 More Reviews

Most Helpful Positive Review
Oct 01, 2003

A bit sweet, but very very good.

Most Helpful Critical Review
Mar 09, 2009

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!

Dec 10, 2002

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.

Dec 10, 2002

It's a must during the fall season

Dec 10, 2002

Very good. Left out the flaked coconut.

Feb 05, 2006

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.

Sep 11, 2008

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.

Mar 16, 2004

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 :)


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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