Coconut Pumpkin Bread Food
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
PUMPKIN COCONUT BREAD
This is a wonderful bread to serve during the fall holidays. The coconut makes it moist.
Provided by Donna Abbott
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
- Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.
- Bake for 60 minutes, or until tester inserted in the center comes out clean.
Nutrition Facts : Calories 296 calories, Carbohydrate 43.3 g, Cholesterol 31 mg, Fat 12.7 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 365.1 mg, Sugar 27.5 g
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 BREAD
This recipe was given to my by my dear friend Tessa and has been a family favorite for years.
Provided by A Bountiful Kitchen
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees and set oven racks on bottom third of oven.
- Line and grease 2 loaf pans.
- Beat eggs and oil together in large mixing bowl. Add pumpkin. Mix well.
- Add all dry ingredients; mix until all ingredients are incorporated.
- Pour ingredients into prepared loaf pans.
- Sprinkle tops of leaves with coconut, press in slightly.
- Bake at 325 degrees for 1 hour, or until toothpick inserted in center comes out clean.
- Let cool for 10 minutes, then remove to rack and let cool completely.
COCONUT PUMPKIN LOAVES
"A friend made this moist bread for us years ago," recalls Anne Smithson, Cary, North Carolina. "Because it makes three loaves, I can give one loaf to a neighbor, enjoy one with my family and freeze one for later."
Provided by Taste of Home
Time 1h15m
Yield 3 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the eggs, sugar, pumpkin, oil and extract until smooth. Combine the flour, dry pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture just until combined. Stir in nuts and coconut., Transfer to three greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months.
Nutrition Facts :
PUMPKIN COCONUT BREAD LOW CARB
This recipe is the creation of a low carb food blogger at alldayidreamaboutfood. This was my first foray into low carb baking with specialized ingredients like flax meal & Xanthan gum. This pumpkin bread turned out to be a winner! My husband said he couldn't tell the difference between this & conventional pumpkin bread. If you're wondering, you don't really taste the coconut. One piece of advice: don't judge the recipe by the taste of the batter before it's baked. Baking changes taste & consistency pretty dramatically. Also, I baked this in my Williams & Sonoma pan that my sister just gave me--beautiful! Changes to the original recipe were to increase & simplify the spices, increase the coconut oil, use water instead of almond milk, using Truvia instead of stevia drops and to omit the glaze.
Provided by marypatlaver
Categories Quick Breads
Time 1h20m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325F and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
- Stir in pumpkin puree, eggs, coconut oil, water and Truvia and mix until thoroughly combined.
- Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
- Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.
Nutrition Facts : Calories 217.3, Fat 19.3, SaturatedFat 11.1, Cholesterol 77.5, Sodium 313.2, Carbohydrate 7.8, Fiber 4.6, Sugar 1.1, Protein 5.8
GLUTEN FREE PUMPKIN BREAD
This delicious gluten-free pumpkin bread is made with canned pumpkin, oat flour, and plenty of pumpkin spice for a nourishing treat.
Provided by Robyn Downs
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oven to 350F.
- In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
- Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then cool the rest of the way on a rack prior to slicing. Do not slice until completely cooled or the slices will fall apart.
- Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.
Nutrition Facts : Calories 206 kcal, Carbohydrate 26 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 42 mg, Sodium 201 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
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- Whisk together sugars, flour, spices, baking soda and salt in a large bowl. Create a well in the center of the bowl, and add pumpkin, eggs, oil, water and vanilla into the well. Whisk, starting with the wet ingredients and working your way to the outside of the bowl, mixing until batter is smooth and clump-free. Do not over-mix. (Batter will be slightly lumpy.)
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- For the Pumpkin Bread: Preheat oven to 350 degrees. Line a 9 x 5 inch loaf pan with parchment paper on the bottom and spray with non-stick cooking spray.
- No need for a stand or electric mixer for this recipe. In a large mixing bowl combine maple syrup, oil, and eggs. Mix by hand until just combined. Add the pumpkin puree and vanilla; mix until just combined.
- Add the dry ingredients into pumpkin mixture and stir by hand. Mix until all ingredients are just incorporated – do not overmix.
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- In a large bowl beat the coconut sugar, melted coconut oil, coconut manna and vanilla extract together.
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- Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper. For a taller loaf, a smaller pan can be used, but baking time will need to be adjusted accordingly.
- In large bowl, blend together sweetener, pumpkin, coconut oil, vanilla extract, and eggs until smooth.
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Author Lakanto .Estimated Reading Time 1 min
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Grease a bread pan, or muffin tins. Preheat your oven to 400 degrees. Crack the eggs into the bowl of an electric mixer or into a large mixing bowl. Beat with your mixer or wire whisk. Add in oil, vanilla, maple syrup, pumpkin and mix until thoroughly combined. Sift together the coconut flour, spices, salt, and baking powder.
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From wholelifestylenutrition.com
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COCONUT FLOUR PUMPKIN BREAD (GLUTEN FREE) - RADIANT RACHELS
Preheat oven to 350⁰F and line an 8"×4" loaf pan with parchment paper, leaving an overhang on the sides. With a stand mixer or hand-held electric mixer, whip the eggs until pale yellow and triple in volume, about 5 minutes. In a separate small bowl, whisk together the pumpkin puree, vanilla, maple syrup, and coconut oil.
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4.3/5 (14)
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How to Make Paleo Pumpkin Banana Bread with Coconut Flour: Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers. Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like). Whisk in the pumpkin puree, eggs, vanilla extract and pure maple syrup until ...
From theroastedroot.net
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2 eggs. 15 oz pumpkin puree. 1/3 cup coconut milk. Preheat oven to 350 degrees F. If necessary, lightly grease 9 x 5 inch loaf pan with coconut oil. Combine flour, baking soda, guar or xanthum gum, cinnamon, baking powder, cloves, nutmeg and ginger. Cream coconut oil and mix in sugar until just combined. Beat in eggs and then add pumpkin puree.
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Preheat the oven to 350F and line a 9 x 6 x 3-inch loaf pan with parchment paper. Combine the dry ingredients. In a large bowl, stir together the almond and coconut flour, pumpkin spice, baking soda, and salt. Prepare the wet ingredients. In a separate bowl, whisk the pumpkin purée, eggs, honey, coconut sugar, and coconut oil.
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PUMPKIN & COCONUT BREAD - GOOD CHEF BAD CHEF
Pumpkin & Coconut Bread. Print Email. Serves 8-10. Time 1 hour + 30 minutes. Ingredients. 1 cup cooked pumpkin puree. ½ cup coconut oil ½ cup maple syrup 4 eggs. 1 tsp baking powder. Pinch cinnamon ½ tsp bicarb soda. 1 tsp vanilla bean paste. ¼ cup almond meal ¾ cup coconut flour. ¼ cup coconut sugar To serve. Double cream Strawberries. Icing …
From goodchefbadchef.com.au
From goodchefbadchef.com.au
PUMPKIN COCONUT FLOUR BREAD RECIPES ALL YOU NEED IS FOOD
This is a wonderful bread to serve during the fall holidays. The coconut makes it moist. Provided by Donna Abbott. Categories Breakfast and Brunch Breakfast Bread Recipes. Total Time 1 hours 10 minutes. Prep Time 10 minutes. Cook Time 1 hours 0 minutes. Yield 2 …
From stevehacks.com
From stevehacks.com
PUMPKIN COCONUT BREAD RECIPES
More about "pumpkin coconut bread recipes" COCONUT FLOUR PUMPKIN BREAD [DF + GF] - SIMPLY QUINOA. 2019-11-12 · Preheat the oven to 350 degrees and line a loaf pan with parchment paper. Spray the uncovered sides of the pan with non-stick cooking spray, or grease with oil. … From simplyquinoa.com 4.6/5 (9) Calories 135 per serving Category Baked Goods. …
From tfrecipes.com
From tfrecipes.com
PUMPKIN BREAD WITH COCONUT OIL - ALL INFORMATION ABOUT ...
More useful information about recipes and cooking tips at Pumpkin Bread With Coconut Oil ... Coconut Oil Pumpkin Bread | Gimme Some Oven top www.gimmesomeoven.com. Whisk together sugars, flour, spices, baking soda and salt in a large bowl. Create a well in the center of the bowl, and add pumpkin, eggs, oil, water and vanilla into the well. Whisk, starting with the …
From therecipes.info
From therecipes.info
COCONUT PUMPKIN BREAD RECIPES
More about "coconut pumpkin bread recipes" TOASTED COCONUT PUMPKIN BREAD - SUPER HEALTHY KIDS. 2018-09-26 · In a large bowl, mix together melted oil, honey, eggs, 1/4 cup hot water, and vanilla. Stir in pumpkin puree. In another bowl whisk together salt, cinnamon, ginger, … From superhealthykids.com 5/5 (3) Total Time 1 hr 15 mins Category Side Dish …
From tfrecipes.com
From tfrecipes.com
COCONUT PUMPKIN BREAD RECIPE - SIMPLE CHINESE FOOD
Coconut Pumpkin Bread. The story behind this dish~: Bread is our most common breakfast and supper. It can be made into a variety of patterns. It is not only delicious, but also tastes very good, because my family likes to eat coconut bread or use it Coconut milk powder and noodles. Today, I made this bread with coconut milk powder. It is very ...
From simplechinesefood.com
From simplechinesefood.com
COCONUT PUMPKIN BREAD | RECIPE | VEGAN CHRISTMAS RECIPES ...
Nov 1, 2019 - I bet you think coconut and pumpkin are weird together? Think again! This vegan Coconut Pumpkin Bread will blow your taste buds and mind! Try it out now.
From pinterest.ca
From pinterest.ca
TOASTED COCONUT PUMPKIN BREAD - SUPER HEALTHY KIDS
This pumpkin bread calls for coconut oil which I haven’t used in bread much because I feel like it changes the flavor too much. Last week my friend made some zucchini bread with coconut oil and it was so delicious that I decided to try it with this pumpkin bread. It gives it just the perfect coconut flavor combined with the smooth pumpkin. When you bake …
From superhealthykids.com
From superhealthykids.com
COCONUT PUMPKIN BREAD PUDDING | THAI KITCHEN
Perfect for holiday brunch or dessert, this recipe uses leftover ingredients from other holiday recipes – canned pumpkin, bread, coconut and pecans. 10. INGREDIENTS. Ingredients 2 cans (400 mililiters) each Thai Kitchen® Thai Kitchen Gluten Free Unsweetened Coconut Milk; 4 eggs, , lightly beaten 1 cup (250 mililiters) sugar 1 cup (250 mililiters) canned …
From mccormick.com
From mccormick.com
COCONUT PUMPKIN BREAD, HOLISTIC RECIPE - FOOD NEWS
Primal Coconut Pumpkin Bread Recipe. The Ayurveda Experience November 05, 2015. Last week we returned from a Holistic Health Cruise where a variety of presenters discussed a diversity of topics. All seemed to agree on one thing. With all the popular diets these days – Paleo, Vegan, Atkins, South Beach, Raw, one’s head could really spin.
From foodnewsnews.com
From foodnewsnews.com
COCONUT PUMPKIN BREAD - COCONUTMILKIDEAS
Coconut Pumpkin Bread. Shredded coconut and Andre Prost Coconut Milk give these sweet breads a rich texture and taste. Preheat oven to 350°F (175°C). Butter and flour two 8" x 4" loaf pans. In a medium bowl, sift flour, baking soda, cinnamon, salt, nutmeg and ginger. Stir in flaked coconut and raisins. Mix until well coated with flour mixture.
From coconutmilkideas.com
From coconutmilkideas.com
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