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Coconut Pumpkin Bread

This recipe was given to my by my dear friend Tessa and has been a family favorite for years.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 loaves
Author A Bountiful Kitchen

Ingredients

  • 1 1/3 cup vegetable or canola oil
  • 4-5 large eggs
  • 2 cups pumpkin
  • 2 teaspoons coconut emulsion or 1 teaspoon coconut flavoring*
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon soda
  • 1 cup chopped nuts optional if not using nuts, add ΒΌ cup flour to recipe
  • 2 -3.4 oz packages of instant coconut cream pudding dry or vanilla pudding if you are unable to find coconut*
  • 1/4 cup coconut
  • additional coconut for sprinkling on top if desired

Instructions

  1. Preheat oven to 325 degrees and set oven racks on bottom third of oven.
  2. Line and grease 2 loaf pans.
  3. Beat eggs and oil together in large mixing bowl. Add pumpkin. Mix well.
  4. Add all dry ingredients; mix until all ingredients are incorporated.
  5. Pour ingredients into prepared loaf pans.
  6. Sprinkle tops of leaves with coconut, press in slightly.
  7. Bake at 325 degrees for 1 hour, or until toothpick inserted in center comes out clean.
  8. Let cool for 10 minutes, then remove to rack and let cool completely.

Recipe Notes

-You may add 1/4 cup of coconut to batter if desired.-If you are unable to find coconut pudding, purchase vanilla pudding and add 2 teaspoons coconut emulsion or 1 teaspoon coconut flavoring to the batter. Coconut emulsion may be found online at Amazon or in baking supply stores.