Pumpkin Coconut Bread
Pumpkin Coconut Bread pairs warm autumn spices with tender pumpkin for a moist, bakery-style loaf. Toasted notes of coconut add a delicate chew and a hint of sweetness, while walnuts bring gentle crunch. Serve it for fall breakfasts, holiday brunches, or as an afternoon treat with coffee or tea.
- Prep10 min
- Cook1 hr
- Serves24
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
- 2
Combine the sugars, oil, and eggs. Stir in the pumpkin. Add the flour, salt, soda, and spices, then add the water. Mix just until moistened. Fold in the coconut and nuts. Pour the batter into the prepared pans.
- 3
Bake for 60 minutes, or until a tester inserted in the center comes out clean.
- Calories 302.88 kcal Moderate
- Protein 3.71 g Low Source
- Carbs 42.05 g Moderate
- Total Fat 14.36 g Moderate
- Saturated Fat 4.04 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 29.16 mg Moderate
- Sodium 26.43 mg Low Source
- Fiber 2.14 g Low Source
- Sugar 25.88 g High
- Added Sugar 0.28 g Low Source
- Calcium 13.94 mg Low Source
- Iron 1.4 mg Low Source
- Potassium 123.83 mg Low Source
- Vitamin A 91.01 mcg_rae Moderate
- Vitamin C 1.66 mg Low Source
- Vitamin D 0.5 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Wheat 🌾
- Gluten
Join the first 5,000.
The first 5,000 members get lifetime Pro at 60% off. Priority access when we launch on iOS and Android. A direct line to the team building it.
No credit card required. No spam. Unsubscribe anytime.
Your data is encrypted with AES-256 and TLS 1.3. We never sell your data.