
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.


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.

what a pretty loaf!
ReplyDeleteThis sounds amazing, pumpkin and coconut!
ReplyDeleteCan I sub oil for the butter?
Sophia-
ReplyDeleteNo.
Feel free to drop off any leftovers at my house. It loos DELICIOUS!
ReplyDeleteoooh 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...
ReplyDeleteIan-
ReplyDeleteCoconut milk is vegan so I wouldn't replace that with soy milk, you'd be missing out on much of the coconut flavor.
ou definitely going home and veganizing this...mmmm coconut... I think it's the trendy fruit of the year YUM...thanks for the recipe!
ReplyDeleteOhhh looks delish! Thanks for the recipe! :)
ReplyDeleteI 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.
ReplyDeleteAnd really -- who could resist that gorgeous orange color??
This looks delicious! :)
ReplyDeleteDo 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.
ReplyDeleteConnie-
ReplyDeleteUsing 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.
When I read your posts like this, I really don't understand how you didn't win the Mobbie Award!
ReplyDeleteThis 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!
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!
ReplyDeleteEllen
www.Iamglutenfree.blogspot.com
Thanks for sharing the recipe. Can't wait to give it a try!
ReplyDeleteGreat 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.-Thanks! I didn't think it was too sweet either, certianly not any sweeter than other quick breads or muffins.
ReplyDeleteI just made this and it's fantastic!
ReplyDelete