Pumpkin Coconut Bread

Name: Pumpkin Coconut Bread
Total time: 60 min
Yield: 24 Servings
Ingredients: 🧂 2 cups white sugar; 🧂 1 cup packed brown sugar; 🌾 3 ½ cups all-purpose flour; 2 teaspoons baking soda; 🧂 2 teaspoons salt; ½ teaspoon ground cloves; 🧂 1 ½ teaspoons ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon ground nutmeg; 🧈 1 cup vegetable oil or melted butter; 🥚 4 eggs; 🎃 1 (15 ounce) can pumpkin puree; 💧 ⅔ cup water; 1 cup flaked coconut; 🌰 ½ cup chopped walnuts

Cost $15, save $10

Source: Recommended by CookPal

60 Min
24 Servings
$15

Pumpkin Coconut Bread

Cost $15, save $10

Source: Recommended by CookPal

60 Min
24 Servings
$15

INGREDIENTS

Dry Ingredients
- 🧂 2 cups white sugar
- 🧂 1 cup packed brown sugar
- 🌾 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 🧂 2 teaspoons salt
- ½ teaspoon ground cloves
- 🧂 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
Wet Ingredients
- 🧈 1 cup vegetable oil or melted butter
- 🥚 4 eggs
- 🎃 1 (15 ounce) can pumpkin puree
- 💧 ⅔ cup water
Mix-ins
- 1 cup flaked coconut
- 🌰 ½ cup chopped walnuts

STEPS

Preheat oven to 350°F (175°C). Grease and flour two 9 x 5 inch loaf pans.

Mix together sugars, oil, and eggs. Mix in pumpkin.

Add flour, salt, baking soda, and spices, then gradually mix in water. Stir until just moistened.

Fold in coconut and chopped walnuts.

Pour batter into prepared pans.

Bake for 60 minutes, or until a tester inserted in the center comes out clean.

NUTRIENTS

Per 1 serving

🔥

296

Calories

4
Protein
43
Carbs
13
Fats

💡 You can substitute walnuts with pecans for a different flavor.To make it dairy-free, use vegetable oil instead of melted butter.Wrap leftovers tightly and store in the refrigerator for up to a week or freeze for up to 3 months.Adding a drizzle of glaze or cream cheese frosting can elevate this bread to a dessert.