Pumpkin Coconut Bread

Pumpkin Coconut Bread

55

"This is a wonderful bread to serve during the fall holidays. The coconut makes it moist."
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Ingredients

1 h 10 m servings 296 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
  2. 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.
  3. Bake for 60 minutes, or until tester inserted in the center comes out clean.

Reviews

55
  1. 66 Ratings

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Most helpful positive review

Very nice! I used applesauce in place of the vegetable oil and cut down the number of egg yolks to one without compromising flavor, texture, consistency,etc. Very flavorful bread which present...

Most helpful critical review

This was a big hit at my work but I wasn't the most fond of it. It was a little to spicy for me and I usually will eat anything that has pumpkin in it, so a I am used to those flavors. I'm not...

Very nice! I used applesauce in place of the vegetable oil and cut down the number of egg yolks to one without compromising flavor, texture, consistency,etc. Very flavorful bread which present...

Fabulous recipe!!! Smells absolutely heavenly while baking. I substituted apple sauce for the oil, and only used 2 eggs. I made half the batch in a mini-muffin tin, and the other half in a loaf ...

I made so many loaves of this bread. I brought it into work and after 30 minutes it was completly gone! The coconut makes it so moist without giving it a real coconut taste. I highly recommen...

dark and somewhat dense with a very good texture. The light coconut flavor sets it apart from all the hundreds of plain-ole pumpkin breads out there.

This would have deserved 5 stars in my book if I hadn't altered it as much as I did. This recipe seems to fall in line with sugar and oil as most other quickbreads but I personally feel those s...

Made this twice, second time a double batch. Nothing but GOOD to say about this recipe. I leave out the clove and add a little extra of the other spices. Took out enough batter before adding ...

I made exactly as written and I think it turned out very good. I did have to bake it about 10 minutes longer than indicated

Delicious! The only change I made was using 1/2 C oil and 1/2 C applesauce. Thanks for this recipe.

I didn't get a whole lot of coconut flavor from this - my own fault, my cocnut was a tad OLD & as a result dried out & not so potent. It was still very good, was a hit for the brunch to which I ...