Coconut Pumpkin Bread

Coconut Pumpkin Bread is one of the best fall desserts I have ever eaten. It actually qualifies as a quick bread, which makes it perfectly acceptable to be served for breakfast or brunch! You have my permission. The combination of pumpkin and pudding make this bread unbelievably moist and rich.

The evening temperatures are finally cooling down. It’s sleeping-with-the-windows-open kind of weather. That means it’s time to start pulling out our favorite pumpkin recipes to help welcome in the fall season! ABK’S Coconut Pumpkin Bread is sure to top your autumn “bake list.”

This recipe is a blend of pumpkin, coconut, and pudding in the batter which creates a super moist pumpkin loaf. It’s so good it stands on it’s own, or tastes delicious with a scoop of vanilla ice cream.

One recipe makes two very dense loaves with about 8 thick slices each. Coconut Pumpkin Bread can be made days ahead and stored in the refrigerator until you are ready to slice and serve. It also freezes well for up to four months.

I love this delicious twist on a classic pumpkin bread that doesn’t rely on chocolate chips or raisins. Coconut Pumpkin Bread is always a big hit at our home!

Originally posted October, 2011

Coconut Pumpkin Bread

5 from 2 votes

Print Pin

Author: Si Foster

Course: bread, Breakfast, brunch, Dessert, quick and easy dessert

Prep Time: 10 minutes mins

Total Time: 1 hour hr 10 minutes mins

Ingredients 

• 1 1/3 cups vegetable or canola oil
• 5 large eggs
• 2 cups 100% pure pumpkin, (not pumpkin pie mix)
• 2 teaspoons coconut emulsion or 1 teaspoon coconut flavoring
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 cup chopped nuts, optional. If not using nuts, add ¼ cup flour to recipe
• 2 -3.4 ounce packages of instant coconut cream pudding, dry; or vanilla pudding if you are unable to find coconut
• 1/4 cup sweetened coconut flakes
• additional coconut for sprinkling on top, if desired

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 325 degrees and place oven racks on bottom third of oven.
• Line and grease 2 loaf pans.
• Beat oil and eggs together in large mixing bowl. Add pumpkin and mix well.
• Add remaining ingredients; mix just until all ingredients are incorporated.
• Pour batter into prepared loaf pans.
• Sprinkle tops of loaves with coconut, press down lightly on coconut to secure to loaf.
• Bake loaves for 1 hour, or until toothpick inserted in center comes out clean.
• Let cool for 10 minutes, then remove to cooling rack and cool completely.

Notes

Add 1/4 cup coconut flakes to batter if desired.

If you are unable to find coconut pudding, use vanilla pudding and add 2 additional teaspoons coconut emulsion or 1 teaspoon coconut flavoring to the batter.

Coconut emulsion may be found online at Amazon or in baking supply stores.