An easy quick bread infused with coconut and pumpkin.
Photo Updated October 2013
Originally posted October 10, 2008 – I couldn’t stop the pumpkin, so I’m bringing this one up from the archives with an updated photo. I love this combination of pumpkin and coconut. This is the perfect fall quick bread!
I have been taught that you should never judge a book by it’s cover. And really, I believe this is true – especially in the case of this humble looking quick bread. It may look like nothing special from the outside, but once you taste it, you’ll know it’s not a boring bread.
Pumpkin recipes have been hitting the web like crazy lately, and I’m bringing you one more to add to your arsenal of fall and holiday treats – this Pumpkin Coconut Bread. I have to be honest and say that before I chose this family cookbook as the Cookbook of the Month for October, I already had this recipe chosen out to make. I love pumpkin. I love coconut. But I don’t think I’d ever had them together! But this bread combines them beautifully. Neither flavor overtakes the other, but they combine in harmony.
I made mine as mini loaves because my husband and I tend to like the edges of breads like this best, and mini loaves mean more edges!! I will say that I had my fair share, but my husband really gobbled these up. I halved the recipe and got 8 mini loaves, which lasted 2 days!
So whether or not you are feeling the chill of fall yet, these will really get you in the mood!
- 2 cups flour
- 2 cups sugar
- 1 cup sweetened coconut
- 2 (3 oz) packages coconut pudding (not instant)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⅓ cups vegetable oil
- 5 eggs, beaten
- 1 can (15 oz) pumpkin
- Preheat oven to 350F. Grease 2 9x5-inch loaf pans.
- In a large bowl, combine the flour, sugar, coconut, pudding mixes, cinnamon, nutmeg, baking soda and salt. Make a well in the center, and add the vegetable oil, eggs and pumpkin. Mix just until combined, and pour evenly into the loaf pans.
- Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean. Let cool for 5-10 minutes, then turn out to cool completely.