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Pumpkin Coconut Bread

October 18, 2018


A perfect holiday desert -- pumpkin bread recipe with coconut pudding, cinnamon, pecans, nutmeg, and ginger.

  • 2 eggs, beaten

  • 1/3 cup pure dark brown sugar

  • ½ cup superfoods coconut palm sugar

  • 3/4 cup coconut oil

  • 1 1/2 cups gluten free flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon dark grey sea salt or Himalayan salt, fine grain

  • 1 box  (3 1/2oz) vanilla cream pudding mix

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cinnamon

  • 1 cup organic pumpkin, canned or fresh cooked and mashed

  • 1 1/2 tsp pure vanilla extract

  • 1/2 cup unsweetened fancy (large) coconut shavings

  • 1/2 cup chopped pecans or walnuts


1. Combine eggs, both sugars, extract and oil in a large mixing bowl; beat at medium speed of an electric mixer hand-held until well blended.


2. In a separate bowl, combine flour, baking powder, soda, salt, pudding mix, nutmeg, ginger, and cinnamon; add to sugar mixture alternately with the mashed pumpkin, beginning and ending with flour mixture.


3. Mix well after each addition.  


4. Pour batter into a greased and floured 9x5x3-inch loaf pan. Top it with the coconut shaving and nuts.  Push the coconut and nuts into the mixture a little so that when it bakes and rises they stick to the bread rather than falling off. Cover with tin foil, just resting it over the top so that the nuts and coconut does not burn. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf to wire rack to cool completely.




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