Pumpkin Coconut Bread

I love fall. Who doesn’t? The fall season is as good as gone here at 9200 feet, but that isn’t keeping me from burning my autumn spice candles and baking pumpkin goodies. This recipe for pumpkin coconut bread is one of my favorites, and it’s vegan to boot!



1 3/4 c. flour (spelt and/or whole wheat work great)

1 c. brown sugar

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. nutmeg

1 tsp. cinnamon

1 c. pumpkin puree

1/2 c. vegetable or coconut oil, melted

1/3 c. coconut milk

1 tsp. vanilla extract

1/2 c. shredded coconut (optional)

Preheat oven to 350. In large bowl, combine flour, sugar, baking soda, salt, and spices. Mix in pumpkin, oil, vanilla, and coconut milk just until blended. Fold in shredded coconut if desired. Pour batter into a greased loaf pan and bake 65-70 minutes. Remove from oven and cover tightly with foil, allowing to steam for 15 minutes. Remove from foil and place on rack to cool.


This entry was posted in Cooking, Recipes. Bookmark the permalink.

4 Responses to Pumpkin Coconut Bread

  1. Ruth says:

    Must try, Sis. I miss your baking…

  2. Pingback: pumpkin cream cheese swirl bread | The Chou Life

  3. Pingback: curried creamy ham & broccoli {getting ready for baby} | The Chou Life

  4. Pingback: grain-free pumpkin spice bread | The Chou Life

Leave a Reply

Your email address will not be published. Required fields are marked *