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
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 BREAD
Moist, soft, and sweet, this glazed Coconut Bread is perfect with a cup of tea or coffee! A simple quick bread that comes together in minutes, with no mixer required.
Provided by Allie {Baking A Moment}
Categories Snack
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
- Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
- Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
- Pour the liquid ingredients into the dry, and fold together just until combined.
- Transfer the batter to the prepared pan, and bake for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
- Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.
- Lightly toast the coconut flakes in a dry pan over medium heat, until just beginning to turn brown. Set aside.
- Place the powdered sugar in a medium bowl and add the coconut milk and coconut extract.
- Stir together until smooth, then drizzle over the coconut bread and top with toasted coconut flakes.
Nutrition Facts : Calories 604 kcal, Carbohydrate 84 g, Protein 6 g, Fat 28 g, SaturatedFat 23 g, Cholesterol 35 mg, Sodium 210 mg, Fiber 4 g, Sugar 56 g, ServingSize 1 serving
COCONUT POUND CAKE
My grandchildren love this recipe for a coconut-flavored pound cake.
Provided by Janie Carter
Categories Desserts Cakes Pound Cake Recipes
Time 1h25m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
- In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
- Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
- To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 61.4 g, Cholesterol 102 mg, Fat 20 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 11.1 g, Sodium 195 mg, Sugar 46.1 g
COCONUT BREAD
Toast this sweet bread and serve it with homemade pineapple jam.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 1 loaf or 8 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the flour, baking powder, salt, and sugar. Add the egg and vanilla and mix. Add the milk and coconut and mix until well combined. Put in a small greased loaf pan. Bake for 1 hour, or until the bread is springy to touch. Remove from the oven and let cool in the pan for 5 minutes. Turn the bread out onto a wire rack to cool before slicing.
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 SHORTBREAD
"My niece makes this shortbread for special occasions," writes Wauwatosa, Wisconsin's Nancy Siefert. "My family enjoys the rich flavor of these cookies so much, I bake them all year long."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks.
Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT PUMPKIN NUT BREAD
Recipe from the Whole Foods Coop. I thought the combination of coconut and pumpkin sounded scrumptious! I was right!
Provided by SallyCooks
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
- Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt and spices. Mix well until blended. Fold in walnuts (and flaked coconut if you desire). Pour into prepared pans.
- Bake for 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven, cover tightly with foil and allow to steam 10 minutes. Remove foil and let cool on baking rack.
Nutrition Facts : Calories 3672.6, Fat 185.8, SaturatedFat 50.2, Sodium 2575.3, Carbohydrate 486.6, Fiber 18.9, Sugar 291.8, Protein 38.4
COCONUT POUND CAKE
Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut flavor and aroma. Coconut oil is much easier to measure and incorporate when it has been softened than at room temperature, when it is firmer. Try popping it into the microwave for very short bursts, about 5 seconds each, until it is roughly the same consistency as softened butter.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.
- In a medium bowl, whisk the 2 cups flour with the baking powder and salt.
- In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.
- Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.
- Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.
- Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
- Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.
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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