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Coconut-Pumpkin Bread

Coconut-Pumpkin Bread
  • Prep 15 min
  • Total 2 hr 25 min
  • Servings 16

We added coconut to the fall flavors of pumpkin bread for a moist and delicious sweet loaf recipe. ...MORE+ LESS-

Arlene Cummings Arlene Cummings
October 17, 2011

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • Pecans can be substituted for the walnuts.
  • For extra pumpkin flavor, add 1/4 teaspoon pumpkin pie spice to the glaze.

Nutrition Information

No nutrition information available for this recipe

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