The rich, earthy flavor of pumpkin and the tropical sweetness of coconut come together in this warm, savory loaf known as Pumpkin Coconut Bread. The pumpkin puree and coconut oil give the bread a moist, soft texture, and the shredded coconut gives it a delicious chewiness. Every bite is reassuring and fragrant because to the addition of warm spices like ginger, nutmeg, and cinnamon, which enhance the pumpkin’s inherent sweetness. Adding nuts, such as pecans or walnuts, will provide the crumb a wonderful contrast to its soft texture. This bread is ideal for fall and goes well with a cup of tea or coffee. It also makes a great breakfast, snack, or dessert.
Try this recipe for wonderful Pumpkin Coconut Bread!
Ingredients:
- One-half cup of all-purpose flour
- A teaspoon of baking powder
- Half a teaspoon baking soda
- ½ teaspoon of ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Half a teaspoon salt
- Two big eggs
- 1 cup of pureed pumpkin from a can
- Half a cup of vegetable oil or melted coconut oil
- One cup of sugar (for added depth, use a half-white, half-brown sugar mixture)
- 1/4 cup of unsweetened coconut shreds and 1 teaspoon of vanilla essence
- Optional: ½ cup chopped pecans or walnuts
- ¼ cup of ordinary milk or coconut milk
Instructions:
- Preheat your oven to 175°C (350°F).
- Line a 9 x 5-inch loaf pan with parchment paper or grease it.
- Mix the flour, baking soda, baking powder, ginger, nutmeg, cinnamon, and salt in a big bowl.
- Beat the eggs and sugar in a separate bowl until they are smooth. Add the coconut milk, vanilla essence, melted coconut oil, and pumpkin puree and stir thoroughly.
- Mix the dry ingredients with the wet liquid gradually. Gently stir until just blended. Avoid overmixing as this may cause the bread to become dense.
- Stir in optional nuts and coconut shreds.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Put the pan in the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too rapidly, tent it with aluminum foil.
- Allow the bread to cool in the pan for about 10 mutes before transferring to a wire rack to cool completely.
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