Wonderful Pumpkin Coconut Bread Recipes

COCONUT PUMPKIN NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
• Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut and nuts. Pour into prepared pans.
• Bake for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.

HEALTHY PUMPKIN BREAD

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
• In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
• Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
• Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

COCONUT-PUMPKIN BREAD

Steps:

• Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
• 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. Add flour, baking soda, baking powder and pumpkin pie spice; gently stir in. Pour batter into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan about 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• 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. Drizzle over cooled loaf; sprinkle with coconut. Let glaze set before slicing.

WONDERFUL PUMPKIN COCONUT BREAD

Steps:

• Set oven to 350 degrees F.
• Grease a 9 x 5-inch loaf pan.
• In a mixing bowl, combine eggs, sugar and oil; beat until well blended.
• Sift together the next 7 ingredients in a medium bowl.
• Add to the egg/sugar mixture alternately with the pumpkin puree, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in the nuts (if using).
• Pour batter into prepared loaf pan.
• Bake for 1 hour or until the cake tests done.
• Cool in pan 10 minutes.
• Remove from pan, and let cool completely.