Pumpkin Coconut Bread Food

COCONUT PUMPKIN NUT BREAD

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.

COCONUT-PUMPKIN BREAD

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.

PUMPKIN COCONUT BREAD LOW CARB

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.

COCONUT PUMPKIN BREAD

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.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

WONDERFUL PUMPKIN COCONUT BREAD

Steps:

• Set oven to 350 degrees F.
• Grease a 9 x 5-inch loaf pan.
• In a mixing bowl, combine eggs, sugar and oil; beat until well blended.
• Sift together the next 7 ingredients in a medium bowl.
• Add to the egg/sugar mixture alternately with the pumpkin puree, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in the nuts (if using).
• Pour batter into prepared loaf pan.
• Bake for 1 hour or until the cake tests done.
• Cool in pan 10 minutes.
• Remove from pan, and let cool completely.

GLUTEN FREE PUMPKIN BREAD

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.