Pumpkin Coconut Bread Recipe

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Most Helpful Positive Review

Dec 01, 2006

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 presents beautifully!

—CHARI

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Most Helpful Critical Review

Nov 03, 2008

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 sure why I wasn't thrilled with it. I did cook it in a shallow cake like pan and cut it into squares so people could eat it by the bite instead of the slice.

—Tara Gosse

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54 Ratings

Oct 07, 2003

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 recommend this wonderful bread.

—LAURA CORRIGAN

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Oct 02, 2008

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 pan. Excellent! I will definitely make this again!!

—Susan

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Sep 13, 2003

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.

—lenihan5

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Jan 19, 2010

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 standards are too sweet and too oily. I cut the sugar in half and used 1.5 cups of yogurt in place of some of the oil and added just 4 tablespoons of oil. Also I used 2 cups of whole wheat flour and 1.5 cups of AP flour. Let me tell you, I make QB's all the time and these were light and fluffy, almost like a cake and they were delicious. I love cooking with pumpkin and always looking for new recipes. In case someone follows my lead, I didn't add water till the very end to thin out the batter and it only ended up being 1/3 of a cup.

—SaraJane

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May 19, 2006

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 the coconut to make one loaf and it was great, too. I don't even LIKE pumpkin, but I like this.

—LORRIE56

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Mar 08, 2011

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

—Carrie

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Nutrition

Calories
296 kcal
15%

Carbohydrates
43.3 g
14%

Cholesterol
35 mg
12%

Fat
12.7 g
20%

Fiber
1.6 g
6%

Protein
3.6 g
7%

Sodium
365 mg
15%

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

Nutritional Information

Pumpkin Coconut Bread

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 296
** Calories from Fat: 115

% Daily Value *
** Total Fat 12.7g 20 %
** Saturated Fat 2.5g 12 %
** Cholesterol 35mg 12 %
** Sodium 365mg 15 %
** Potassium 104mg 3 %
** Total Carbohydrates 43.3g 14 %
** Dietary Fiber 1.6g 6 %
** Protein 3.6g 7 %
** Sugars 27.5g
** Vitamin A 56 %
** Vitamin C 1 %
** Calcium 3 %
** Iron 15 %
** Thiamin 16 %
** Niacin 15 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 23 %

* 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.