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
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.
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.