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Pumpkin Coconut Bread

4

0 min

Pumpkin Coconut Bread

Pumpkin Coconut Bread Photo 1

Time

0 min

Serving

24 persons

Calories

296

Rating

4.00★ (82)

Cuisine

Author: Victoria Buriak
This pumpkin coconut bread is a wonderful bread to serve during the fall holidays. The coconut makes it moist.

Ingredients

  • white sugar: 2 cups
  • packed brown sugar: 1 cup
  • vegetable oil or melted butter: 1 cup
  • eggs: 4 piece
  • pumpkin puree: 1 can (15 ounce can)
  • ½ cups all-purpose flour: 3 piece
  • baking soda: 2 tsp
  • salt: 2 tsp
  • ground cloves: 0.5 tsp
  • ½ teaspoons ground cinnamon: 1 piece
  • ground allspice: 1 tsp
  • ground nutmeg: 1 tsp
  • water: 0.66667 cup
  • flaked coconut: 1 cup
  • walnuts: 0.5 cup (chopped)

Metric Conversion

Stages of cooking

Pumpkin Coconut Bread Photo 21
Pumpkin Coconut Bread Photo 32
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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
    Pumpkin Coconut Bread Photo 2
  2. Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.
    Pumpkin Coconut Bread Photo 3
  3. Bake for 60 minutes, or until tester inserted in the center comes out clean.
    Pumpkin Coconut Bread Photo 4

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