Coconut-Pumpkin Bread

Popular
Health score
1%
Coconut-Pumpkin Bread
145 min.
16
333kcal

Suggestions


Indulge in the delightful flavors of our Coconut-Pumpkin Bread, a perfect treat for any time of the day! This popular recipe combines the warm, comforting essence of pumpkin with the tropical sweetness of coconut, creating a mouthwatering loaf that is sure to impress your family and friends. Whether you're looking for a cozy morning meal, a satisfying brunch option, or a sweet dessert to enjoy with your afternoon tea, this bread fits the bill beautifully.

With a preparation time of just 145 minutes, you can easily whip up this delicious bread and fill your kitchen with its irresistible aroma. Each slice is a harmonious blend of textures, featuring the moistness of pumpkin, the crunch of walnuts, and the delightful chewiness of flaked coconut. Topped with a creamy vanilla glaze and a sprinkle of coconut, this bread not only tastes amazing but also looks stunning on any table.

At 333 calories per serving, this Coconut-Pumpkin Bread is a guilt-free indulgence that you can enjoy without hesitation. Perfect for sharing, this recipe yields 16 servings, making it an ideal choice for gatherings or simply to savor throughout the week. So, gather your ingredients and get ready to bake a loaf that will become a cherished favorite in your home!

Ingredients

  • 0.5 cup butter softened
  • cup granulated sugar 
  • 0.3 cup brown sugar packed
  •  eggs 
  • cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • teaspoon vanilla 
  • 0.5 cup coconut flakes flaked
  • 0.5 cup walnut pieces chopped
  • cups flour all-purpose
  • teaspoon baking soda 
  • teaspoon double-acting baking powder 
  • tablespoon pumpkin pie spice 
  • cup peppermint candies white
  • tablespoons whipping cream 
  • tablespoons coconut flakes flaked

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • loaf pan
  • hand mixer
  • toothpicks
  • microwave

Directions

  1. Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
  2. In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, pumpkin and vanilla. Stir in 1/2 cup coconut and the walnuts.
  3. Add flour, baking soda, baking powder and pumpkin pie spice; gently stir in.
  4. Pour batter into pan.
  5. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan about 10 minutes.
  6. Remove from pan to cooling rack. Cool completely, about 1 hour.
  7. In small microwavable bowl, microwave vanilla baking chips and whipping cream on High in 30-second increments, stirring between microwaving, until mixture is smooth and creamy. If too thick, add small amount of cream.
  8. Drizzle over cooled loaf; sprinkle with coconut.
  9. Let glaze set before slicing.

Nutrition Facts

Calories333kcal
Protein4.83%
Fat44.12%
Carbs51.05%

Properties

Glycemic Index
19.19
Glycemic Load
17.47
Inflammation Score
-8
Nutrition Score
7.012608634389%

Flavonoids

Cyanidin
0.1mg

Nutrients percent of daily need

Calories:333.06kcal
16.65%
Fat:16.83g
25.89%
Saturated Fat:10.79g
67.45%
Carbohydrates:43.82g
14.61%
Net Carbohydrates:41.16g
14.97%
Sugar:25.84g
28.71%
Cholesterol:37.83mg
12.61%
Sodium:196.32mg
8.54%
Alcohol:0.09g
100%
Alcohol %:0.13%
100%
Protein:4.14g
8.29%
Vitamin A:1636.53IU
32.73%
Manganese:0.45mg
22.71%
Selenium:8.25µg
11.79%
Fiber:2.66g
10.63%
Folate:41.39µg
10.35%
Vitamin B1:0.14mg
9.55%
Vitamin B2:0.14mg
8.24%
Iron:1.36mg
7.55%
Copper:0.13mg
6.37%
Phosphorus:63.68mg
6.37%
Calcium:62.43mg
6.24%
Vitamin B3:1.07mg
5.35%
Magnesium:16.82mg
4.21%
Vitamin B5:0.41mg
4.1%
Vitamin B6:0.08mg
3.84%
Zinc:0.43mg
2.85%
Potassium:94.27mg
2.69%
Vitamin E:0.3mg
1.97%
Vitamin B12:0.06µg
1.07%