Coconut Pumpkin Nut Bread
Discover the perfect balance of cozy autumn flavors and tropical flair with this Coconut Pumpkin Nut Bread! This moist and flavorful quick bread combines rich pumpkin puree, warm spices like cinnamon and nutmeg, and a touch of natural sweetness from shredded coconut and coconut oil. Chopped nuts, such as walnuts or pecans, add delightful crunch in every bite. Easy to prepare in under 20 minutes, this loaf bakes up golden and fragrant, making it an irresistible treat for breakfast, dessert, or an afternoon snack. Whether you're savoring a slice fresh out of the oven or enjoying it days later, this homemade bread will fill your kitchen with cozy seasonal aromas and satisfy your craving for fall comfort food with a tropical twist.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup canned pumpkin puree
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar
- 2 large eggs
- 0.5 cup coconut oil, melted and slightly cooled
- 0.75 cup unsweetened shredded coconut
- 0.5 cup chopped nuts (such as walnuts or pecans)
- 1 teaspoons vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Alternatively, line the pan with parchment paper for easy removal.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, and light brown sugar. Mix until smooth.
Add the eggs, one at a time, to the pumpkin mixture. Beat well after each addition.
Stir in the melted coconut oil and vanilla extract until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Do not overmix.
Fold in the shredded coconut and chopped nuts, ensuring they are evenly distributed throughout the batter.
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 of the loaf comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Slice the Coconut Pumpkin Nut Bread and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
4162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 147.0 g | 735% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2951 mg | 128% | |
| Total Carbohydrate | 534.3 g | 194% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 315.9 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 331 mg | 25% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1707 mg | 36% | |
*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.
