Coconut Flour Pumpkin Bread Recipes

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.

SUPER MOIST PUMPKIN BREAD

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.

COCONUT FLOUR PUMPKIN BREAD

Steps:

• Pre-heat oven to 325 degrees. Combine all dry ingredients and set aside.
• In a separate bowl, beat egg whites and sea salt together until stiff peaks form. Set aside.
• Mix egg yolks, pumpkin puree, palm oil and vanilla together.
• Mix dry ingredients with pumpkin mixture until well combined. Fold in egg whites.
• Pour bread batter into a well greased bread loaf pan. Cover with foil and bake for 30 minutes. Take foil off and continue to bake until cooked through, another 15-30 minutes. Turn off oven and leave bread in the oven for 30 minutes (this will allow the middle to finish cooking).
• Remove bread from pan and let cool on wire rack.

COCONUT PUMPKIN LOAVES

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.

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.

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 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.