Coconut Pumpkin Nut Bread

Coconut Pumpkin Nut Bread


"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 35 m servings 374 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 60 Ratings

Most helpful positive review

A bit sweet, but very very good.

Most helpful critical review

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...

A bit sweet, but very very good.

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 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-wa...

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 ...

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 swe...

Marvelous recipe. I made it often while living on the Caribbean coast of Nicaragua, using fresh-squeezed coconut milk, hand-grated coconut, and canned pumpkin from a church pantry that nobody l...

We LOVED it! I make mini muffins and keep them in the freezer and because they are so moist they keep great. I can pull them out for my toddler son for breakfast and he loves them. I did cut ...