Awesome Coconut Pumpkin Bread
Elevate your fall baking game with this moist and flavorful Awesome Coconut Pumpkin Bread! This recipe combines the earthy richness of pumpkin puree with the tropical charm of unsweetened shredded coconut, creating a tender loaf that's bursting with seasonal spices like cinnamon, nutmeg, and ginger. A hint of vanilla and optional crunchy pecans or walnuts add depth and texture, while its easy one-bowl preparation makes it a breeze to whip up. Perfect for breakfast, an afternoon treat, or a cozy dessert, this coconut pumpkin bread brings together warm autumn flavors with a tropical twist. Plus, it bakes up in under an hour, making it an irresistible addition to your go-to quick bread recipes. Ideal for fall gatherings, snack-time indulgence, or simply savoring with a steaming cup of coffee or tea!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 1 cup canned pumpkin puree
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup unsweetened shredded coconut
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, light brown sugar, and vegetable oil. Mix until well combined.
Add the eggs and vanilla extract to the wet mixture and whisk until smooth.
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until no streaks of flour remain. Avoid overmixing.
Fold in the unsweetened shredded coconut and, if using, the chopped pecans or walnuts.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 1.3 g | 0% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
