Awesome Coconut Pumpkin Bread Recipes
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
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
SARA'S AWESOME PUMPKIN BREAD
This simple recipe is perfect to prepare on a busy Thanksgiving day and it adds just the right touch to a wonderful Thanksgiving feast.
Provided by Sara
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- Mix together flour, sugar, baking soda, pie spice, salt and baking powder. Add pumpkin, oil and eggs; mix well.
- Pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.
- Allow to cool for 15 minutes before removing from pans.
Nutrition Facts : Calories 189 calories, Carbohydrate 29.8 g, Cholesterol 23.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 221.3 mg, Sugar 17 g
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 :
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- Preheat the oven to 325º. In a large mixing bowl, whisk together the coconut flour, arrowroot, baking soda, baking powder, salt, sugar, cinnamon and nutmeg and set aside.
- In a separate bowl, whisk together the egg yolks, pumpkin puree, coconut oil and vanilla. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the egg whites until just incorporated.
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