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Coconut-Pumpkin Bread

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  • Prep 15 min
  • Total 2 hr 25 min
  • Servings 16
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We added coconut to the fall flavors of pumpkin bread for a moist and delicious sweet loaf recipe.
By Arlene Cummings
Updated Oct 17, 2011
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  • 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
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pecans can be substituted for the walnuts.
  • tip 2
    For extra pumpkin flavor, add 1/4 teaspoon pumpkin pie spice to the glaze.


Nutrition Facts are not available for this recipe
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