Pumpkin Coconut Bread

Pumpkin Coconut Bread

55

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

Ingredients

1 h 10 m {{adjustedServings}} servings 296 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

55
  1. 66 Ratings

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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...