Coconut Pumpkin Nut Bread

45 Reviews

Prep: 10 min
Cook: 1 hr 15 min
Ready In: 1 hr 35 min

“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!” - by Kevin Ryan

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Metric US

Original recipe yields 2 - 8 x 4 inch loaves

Directions

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

Amount Per Serving (20 total)

Calories
374 cal
19%

Fat
19.3 g
30%

Carbs
48.9 g
16%

Based on a 2,000 calorie diet

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Reviews (45)

Rate This Recipe

MATTYC33

Oct. 1, 2003

"A bit sweet, but very very good...." See more"

DRAINS

Dec. 10, 2002

"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...." See more"