Coconut-Pumpkin Bread

Coconut-Pumpkin Bread

Blogger Arlene Cummings of Cooking With Sugar shares a favorite Coconut-Pumpkin recipe. Sweet and crunchy coconut can make a boring pumpkin bread extraordinary. Learn to make this recipe with our how-to article.

Prep Time

15

Minutes

Total Time

2:25

Hrs:Mins

Makes

1

loaf

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
Glaze
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.
Makes 1 loaf (16 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Pecans can be substituted for the walnuts.
For extra pumpkin flavor, add 1/4 teaspoon pumpkin pie spice to the glaze.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.