Coconut-Pumpkin Bread

 

1/2

cup butter, softened

1

cup granulated sugar

1/3

cup packed brown sugar

2

eggs

1

cup canned pumpkin (not pumpkin pie mix)

1

teaspoon vanilla

1/2

cup flaked coconut

1/2

cup chopped walnuts

2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1

teaspoon. baking powder

1

tablespoon pumpkin pie spice

1

cup white vanilla baking chips

2

tablespoons whipping cream

2

tablespoons flaked coconut

• 1 Heat oven to 350ºF. 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. Add flour, baking soda, baking powder and pumpkin pie spice; gently stir in. Pour batter into pan.
• 3 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.
• 4 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.