Coconut Pumpkin Bread Recipes

COCONUT PUMPKIN NUT BREAD

Coconut Pumpkin Nut Bread image

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!

Provided by Kevin Ryan

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h35m

Yield 20

Number Of Ingredients 12

Ingredients

3 ½ cups all-purpose flour
2 cups packed dark brown sugar
⅔ cup white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
⅔ cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
⅔ cup unsweetened flaked coconut
1 cup chopped walnuts, toasted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
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.
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.

Nutrition Facts : Calories 373.6 calories, Carbohydrate 48.9 g, Fat 19.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 4.8 g, Sodium 302.6 mg, Sugar 29.2 g

COCONUT-PUMPKIN BREAD

Coconut-Pumpkin Bread image

We added coconut to the fall flavors of pumpkin bread for a moist and delicious sweet loaf recipe.

Provided by By Arlene Cummings

Categories Side Dish

Time 2h25m

Yield 16

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla
1/2 cup flaked coconut
1/2 cup chopped walnuts
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon. baking powder
1 tablespoon pumpkin pie spice
1 cup white vanilla baking chips
2 tablespoons whipping cream
2 tablespoons flaked coconut

Steps:

Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, pumpkin and vanilla. Stir in 1/2 cup coconut and the walnuts. Add flour, baking soda, baking powder and pumpkin pie spice; gently stir in. Pour batter into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan about 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
In small microwavable bowl, microwave vanilla baking chips and whipping cream on High in 30-second increments, stirring between microwaving, until mixture is smooth and creamy. If too thick, add small amount of cream. Drizzle over cooled loaf; sprinkle with coconut. Let glaze set before slicing.

Nutrition Facts : ServingSize 1 Serving

COCONUT PUMPKIN BREAD

Coconut Pumpkin Bread image

This recipe was given to my by my dear friend Tessa and has been a family favorite for years.

Provided by A Bountiful Kitchen

Time 1h10m

Number Of Ingredients 14

Ingredients

1 1/3 cup vegetable or canola oil
4-5 large eggs
2 cups pumpkin
2 teaspoons coconut emulsion or 1 teaspoon coconut flavoring*
2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon soda
1 cup chopped nuts (optional if not using nuts, add ¼ cup flour to recipe)
2 -3.4 oz packages of instant coconut cream pudding (dry or vanilla pudding if you are unable to find coconut*)
1/4 cup coconut
additional coconut for sprinkling on top (if desired)

Steps:

Preheat oven to 325 degrees and set oven racks on bottom third of oven.
Line and grease 2 loaf pans.
Beat eggs and oil together in large mixing bowl. Add pumpkin. Mix well.
Add all dry ingredients; mix until all ingredients are incorporated.
Pour ingredients into prepared loaf pans.
Sprinkle tops of leaves with coconut, press in slightly.
Bake at 325 degrees for 1 hour, or until toothpick inserted in center comes out clean.
Let cool for 10 minutes, then remove to rack and let cool completely.

WONDERFUL PUMPKIN COCONUT BREAD

Wonderful Pumpkin Coconut Bread image

The addition of the pudding mix is what makes this special, it bakes out moist and rises high every time, if desired you could add a 1/4 cup grated coconut to the batter and the spices may be adjusted to taste -- you may also bake this in small mini loaf pans and reduce the baking time slightly --- for greasing pan see my recipe#78579

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 1h10m

Yield 1 9x5 loaf cake

Number Of Ingredients 13

Ingredients

2 eggs, beaten
1 cup sugar (or a mixture of white and brown)
3/4 cup vegetable oil or 3/4 cup canola oil
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (3 1/2 ounce) package instant coconut cream pudding mix
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup pumpkin puree (canned or cooked mashed)
1/2 cup chopped pecans (optional)

Steps:

Set oven to 350 degrees F.
Grease a 9 x 5-inch loaf pan.
In a mixing bowl, combine eggs, sugar and oil; beat until well blended.
Sift together the next 7 ingredients in a medium bowl.
Add to the egg/sugar mixture alternately with the pumpkin puree, beginning and ending with flour mixture.
Mix well after each addition.
Stir in the nuts (if using).
Pour batter into prepared loaf pan.
Bake for 1 hour or until the cake tests done.
Cool in pan 10 minutes.
Remove from pan, and let cool completely.

AWESOME COCONUT PUMPKIN BREAD!

Awesome Coconut Pumpkin Bread! image

It's that time of the Year, When Pumpkin Bread appears. This makes 3 8x4 loaves, so you can give 2 as presents and enjoy one yourself! :-)

Provided by Koechin Chef

Categories Quick Breads

Time 1h15m

Yield 3 Loaves, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can pumpkin (not filling)
5 eggs
2 cups sugar
3 cups flour
1 1/4 cups vegetable oil
2 (1 1/2 ounce) packages sugar free fat free French vanilla pudding and pie filling mix
2 teaspoons coconut extract
3 teaspoons cinnamon
1/2 teaspoon mace
1/4 teaspoon allspice
1 tablespoon orange zest
2 teaspoons baking powder
3/4 cup nuts, chopped
1/2 cup mini chocolate chip

Steps:

In a large bowl beat eggs and pumpkin until smooth.
Add sugar and oil and beat to combine.
Combine all dry ingredients, except nuts and choc. chips.
Add to egg mixture and beat to combine well.
Stir in nuts and choc. chips.
Spoon into three 8x4-inch greased and floured pans.
Bake at 350°F for 60-65 minute.
Cool on rack for 10 minute Remove from pans and let cool completely.
They freeze well. Enjoy, Ingrid/Koechin/Chef.
P.S. If you can find Instant Coconut Pudding use it and leave off the extract then.

Nutrition Facts : Calories 859.8, Fat 47.6, SaturatedFat 8.3, Cholesterol 132.2, Sodium 223.5, Carbohydrate 100.8, Fiber 3.9, Sugar 57.5, Protein 12

SUPER MOIST PUMPKIN BREAD

Super Moist Pumpkin Bread image

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.

Provided by Kevin Ryan

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 20

Number Of Ingredients 12

Ingredients

3 ½ cups all-purpose flour
2 cups packed dark brown sugar
⅔ cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
⅔ cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
⅔ cup flaked coconut
1 cup toasted walnuts, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g

COCONUT PUMPKIN LOAVES

Coconut Pumpkin Loaves image

"A friend made this moist bread for us years ago," recalls Anne Smithson, Cary, North Carolina. "Because it makes three loaves, I can give one loaf to a neighbor, enjoy one with my family and freeze one for later."

Provided by Taste of Home

Time 1h15m

Yield 3 loaves.

Number Of Ingredients 12

Ingredients

5 large eggs
2 cups sugar
2 cups canned pumpkin
1-1/4 cups canola oil
1 teaspoon coconut extract
3 cups all-purpose flour
2 packages (3.4 ounces each) instant vanilla pudding mix
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 cup sweetened shredded coconut

Steps:

In a large bowl, beat the eggs, sugar, pumpkin, oil and extract until smooth. Combine the flour, dry pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture just until combined. Stir in nuts and coconut., Transfer to three greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months.

Nutrition Facts :

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