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Pumpkin Coconut Quick Bread

Pumpkin Coconut Quick Bread

A very moist and tasty Pumpkin Cheese Bread everyone who loves pumpkin will enjoy. Spiced with cloves, allspice, cinnamon and nutmeg. Walnuts add a nice crunch, but can be omitted.


2 cups white sugar
1 cup packed brown sugar
1 cup vegetable oil
1 15-ounce can pumpkin puree
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1/2 teaspoon ground cloves
1-1/2 teaspoon ground cinnamon 1 teaspoon ground allspice
1 teaspoon ground nutmeg
2/3 cup water
1 cup flaked coconut
1/2 cup chopped walnuts (optional)


Preheat oven to 350 degrees. Grease and flour two 9 x 5 inch loaf pans.

Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.

Bake for 60 minutes, or until tester inserted in the center comes out clean.

Nutrition Information

Recipe makes two 9 x 5-inch loaves.

Pumpkin Coconut Bread II

An excellent pumpkin bread made with instant coconut pudding.

1-1/4 cups vegetable oil
2 cups pumpkin puree
1 cup packed brown sugar
1 cup white sugar
2 (3.5 ounce) packages coconut flavored instant pudding mix
1 teaspoon baking soda
5 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped walnuts (optional)

In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired.

Spread batter into two greased and floured 9 x 5 inch loaf pans. Bake at 325 degrees for 1 hour, or until a tester inserted in the center comes out clean. Recipe makes 2 loaves.

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