Skip to Content
Menu
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

Coconut Pumpkin Bread

Arlene Cummings
Created January 10, 2017
The sweet taste of coconut and white chocolate is a wonderful complement to warm spiced pumpkin bread.

This time of the year, I can’t seem to get enough pumpkin. I put it in pasta, pastries and pies…and even spread it on toast. But my most favorite pumpkin treat is sweet bread. I love it with nuts, cranberries, dates–you name it! This is the first time I ever prepared it with coconut, and it won’t be my last.

Coconut Pumpkin Bread

Coconut Pumpkin Bread is a fun new twist on the classic. The sweet crunch of coconut tastes amazing with pumpkin, while the white chocolate-coconut glaze on top is truly the icing on the cake. This bread is so easy…the hardest part is waiting for it to cool long enough to add the glaze. 

The day I made this bread, I sent one to my husband’s office. He said it disappeared in a matter of minutes. Everyone loved it! 

The recipe contains lots of wholesome ingredients that you probably already have in your pantry. 

After I make my batter, I fold in the coconut and bake it.

Coconut Pumpkin Bread
Coconut Pumpkin Bread

It rises to a nice golden brown. The bread would actually be great with just a dusting of powdered sugar. But I thought I would make it extra special with a drizzle of white chocolate and additional coconut.

Coconut Pumpkin Bread


Coconut Pumpkin Bread

There are plenty of ways you can customize this recipe. So why not get in the kitchen right now and get creative?

Ingredients

  • Bread
    • 1/2cup butter, softened
    • 1cup granulated sugar
    • 1/3cup packed brown sugar
    • 2eggs
    • 1cup canned pumpkin (not pumpkin pie mix)
    • 1teaspoon vanilla
    • 1/2cup flaked coconut
    • 1/2cup chopped walnuts
    • 2cups Gold Medal™ all-purpose flour
    • 1teaspoon baking soda
    • 1teaspoon. baking powder
    • 1tablespoon pumpkin pie spice
  • Glaze
    • 1cup white vanilla baking chips
    • 2tablespoons whipping cream
    • 2tablespoons flaked coconut

Directions

  • 1Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
  • 2In 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.
  • 3Bake 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.
  • 4In 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.

View Recipe Page