COCONUT-PUMPKIN BREAD
We added coconut to the fall flavors of pumpkin bread for a moist and delicious sweet loaf recipe.
Provided by By Arlene Cummings
Categories Side Dish
Time 2h25m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
- In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, pumpkin and vanilla. Stir in 1/2 cup coconut and the walnuts. Add flour, baking soda, baking powder and pumpkin pie spice; gently stir in. Pour batter into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan about 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave vanilla baking chips and whipping cream on High in 30-second increments, stirring between microwaving, until mixture is smooth and creamy. If too thick, add small amount of cream. Drizzle over cooled loaf; sprinkle with coconut. Let glaze set before slicing.
Nutrition Facts : ServingSize 1 Serving
COCONUT PUMPKIN NUT BREAD
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!
Provided by Kevin Ryan
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h35m
Yield 20
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 373.6 calories, Carbohydrate 48.9 g, Fat 19.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 4.8 g, Sodium 302.6 mg, Sugar 29.2 g
SUPER MOIST PUMPKIN BREAD
This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.
Provided by Kevin Ryan
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g
AWESOME COCONUT PUMPKIN BREAD!
It's that time of the Year, When Pumpkin Bread appears. This makes 3 8x4 loaves, so you can give 2 as presents and enjoy one yourself! :-)
Provided by Koechin Chef
Categories Quick Breads
Time 1h15m
Yield 3 Loaves, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl beat eggs and pumpkin until smooth.
- Add sugar and oil and beat to combine.
- Combine all dry ingredients, except nuts and choc. chips.
- Add to egg mixture and beat to combine well.
- Stir in nuts and choc. chips.
- Spoon into three 8x4-inch greased and floured pans.
- Bake at 350°F for 60-65 minute.
- Cool on rack for 10 minute Remove from pans and let cool completely.
- They freeze well. Enjoy, Ingrid/Koechin/Chef.
- P.S. If you can find Instant Coconut Pudding use it and leave off the extract then.
Nutrition Facts : Calories 859.8, Fat 47.6, SaturatedFat 8.3, Cholesterol 132.2, Sodium 223.5, Carbohydrate 100.8, Fiber 3.9, Sugar 57.5, Protein 12
More about "awesome coconut pumpkin bread food"
COCONUT FLOUR PUMPKIN BREAD WITH CRUMB TOPPING
From evolvingtable.com
Estimated Reading Time 4 mins
- In a medium-sized bowl combine coconut sugar, flour, oil and cinnamon. Using the back of a fork, cut in the sugar and flour into the coconut oil until it just starts to stick together. Add walnuts and continue to do this until mixture starts to clump together.
COCONUT PUMPKIN BREAD | A BOUNTIFUL KITCHEN
From abountifulkitchen.com
HEALTHY PUMPKIN BREAD – A COUPLE COOKS
From acouplecooks.com
PUMPKIN BREAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
THE BEST VEGAN PUMPKIN BREAD - LOVING IT VEGAN
From lovingitvegan.com
COCONUT FLOUR KETO PUMPKIN BREAD - LOW CARB YUM
From lowcarbyum.com
COCONUT FLOUR PUMPKIN BREAD - THE COCONUT MAMA
From thecoconutmama.com
COCONUT PUMPKIN BREAD, SO INDULGENT - FEEDING YOUR FAM
From feedingyourfam.com
COCONUT FLOUR PUMPKIN BREAD » LEELALICIOUS
From leelalicious.com
COCONUT PUMPKIN BREAD - CREATIONS BY KARA
From creationsbykara.com
COCONUT OIL PUMPKIN BREAD | GIMME SOME OVEN
From gimmesomeoven.com
COCONUT DOUBLE CHOCOLATE PUMPKIN BREAD | AMBITIOUS …
From ambitiouskitchen.com
KETO PUMPKIN BREAD WITH COCONUT FLOUR - SWEET AS …
From sweetashoney.co
PALEO PUMPKIN BREAD WITH COCONUT FLOUR | LAURA FUENTES
From laurafuentes.com
PUMPKIN BREAD WITH TOASTED COCONUT RECIPE | BON APPéTIT
From bonappetit.com
PUMPKIN BREAD WITH COCONUT FLOUR - A SWEET ALTERNATIVE
From asweetalternative.com
COCONUT OIL PUMPKIN BREAD RECIPE | RECIPES.NET
From recipes.net
COCONUT FLOUR PUMPKIN BREAD WITH CHOCOLATE CHIPS
From fitmittenkitchen.com
COCONUT FLOUR PUMPKIN BREAD [DF + GF] - SIMPLY QUINOA
From simplyquinoa.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love