Pumpkin Coconut Bread

Pumpkin Coconut Bread

48 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Donna Abbott
Recipe by  Donna Abbott

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

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Ingredients

Adjust Servings

Original recipe yields 2 loaves

Directions

  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 (48)

Rate This Recipe
CHARI
73

CHARI

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!

LAURA CORRIGAN
53

LAURA CORRIGAN

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.

Susan
52

Susan

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!!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 12.7 g
  • 20%
  • Carbs
  • 43.3 g
  • 14%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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