October 14, 2009

Pumpkin Coconut Bread


Ingredients:
2 cups flour
2/3 cup light brown sugar
3/4 cup pumpkin puree
1/3 cup sweetened flaked coconut
1/3 cup coconut milk
1 egg, at room temperature
5 tablespoons butter, at room temperature
2 teaspoons baking powder
1/4 teaspoon salt

Directions:
Preheat oven to 350. Grease and flour or spray (with baking spray with flour) 1 loaf pan. In a medium mixing bowl, combine sugar and butter until fluffy. Add the coconut milk, egg and pumpkin, mix until thoroughly incorporated. Add flour, baking powder, and salt. Mix thoroughly. Pour into prepared loaf pan. Sprinkle with coconut if desired. Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan about 5 minutes then invert to a wire rack.



My thoughts:
It has been an incredibly long time since I've made a quick bread. Looking back through the archives, I see that I made a lot of them back in 2007 but the last couple years have been filled mainly with muffins and yeast raised doughs. But! I have nothing against the quick bread so here I am with a new recipe. I personally abhor pumpkin pie (it is one of the three foods I refuse to eat under any circumstances) but I don't mind actual pumpkin so every year I try and find new non-pumpkin pie-y ways to use it. I've made pumpkin muffins, pumpkin corn bread, pumpkin pancakes and my favorite: pumpkin cheesecake brownies. This bread creeps a bit into the "dessert for breakfast" category but makes a great snack! Coconut and pumpkin go together suprisingly well and the bread is rich and very moist.



18 comments:

  1. This sounds amazing, pumpkin and coconut!
    Can I sub oil for the butter?

    ReplyDelete
  2. Feel free to drop off any leftovers at my house. It loos DELICIOUS!

    ReplyDelete
  3. oooh thats nice looking, You could make it vegan pretty easily too, subbing in Earth Balance for the butter and soymilk for the milk, it would turn out almost the same :) I may give this a try...

    ReplyDelete
  4. Ian-
    Coconut milk is vegan so I wouldn't replace that with soy milk, you'd be missing out on much of the coconut flavor.

    ReplyDelete
  5. ou definitely going home and veganizing this...mmmm coconut... I think it's the trendy fruit of the year YUM...thanks for the recipe!

    ReplyDelete
  6. Ohhh looks delish! Thanks for the recipe! :)

    ReplyDelete
  7. I have to confess -- pumpkin bread usually only half intrigues me. But, I'm loving this pumpkin/coconut combo... the coconut milk in particular. That's good stuff.

    And really -- who could resist that gorgeous orange color??

    ReplyDelete
  8. Do you think I could make this without so much sugar, maybe use xylitol instead and plain coconut flakes and whole wheat? It's too sweet for a bread for me.

    ReplyDelete
  9. Connie-
    Using unsweetened coconut would be okay but the other changes you suggest would just not work in this recipe. I would either think of it as a treat or make something else.

    ReplyDelete
  10. When I read your posts like this, I really don't understand how you didn't win the Mobbie Award!

    This bread sounds wonderful, and the photo of the batter is beautiful -- and I don't think i have ever said that about any batter photo before! LOL!

    ReplyDelete
  11. This would be so easy to make as a gluten free bread. Can't wait to try my hand at it. Thanks for the inspiration!

    Ellen
    www.Iamglutenfree.blogspot.com

    ReplyDelete
  12. Thanks for sharing the recipe. Can't wait to give it a try!

    ReplyDelete
  13. Great recipe. Only addition I made was about 1/4 tsp vanilla extract. I didn't find it too sweet as some have suggested, it's less sweet than banana bread IMO.

    ReplyDelete
  14. .-Thanks! I didn't think it was too sweet either, certianly not any sweeter than other quick breads or muffins.

    ReplyDelete
  15. I just made this and it's fantastic!

    ReplyDelete

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.