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Coconut Pumpkin Bread

Shredded coconut and Andre Prost Coconut Milk give these sweet breads a rich texture and taste.
TIME
20 minutes to assemble
65-75 minutes to bake
Total time: 85-95 minutes
YIELD
12 Servings
INGREDIENTS
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup sweetened coconut flakes
1 cup raisins
1-15 oz can pumpkin puree
2 cups dark brown sugar
1 cup Andre Prost Coconut Milk
1 cup canola oil
2 eggs
1 teaspoon vanilla extract
DIRECTIONS
Step 1
Preheat oven to 350°F (175°C). Butter and flour two 8 x 4 inch loaf pans.
Step 2
In a medium bowl, sift flour, baking soda, cinnamon, salt, nutmeg and ginger.
Step 3
Stir in flaked coconut and raisins. Mix until well coated with flour mixture.
Step 4
In a mixing bowl, using an electric mixer, beat together pumpkin, sugar, Coconut Milk,canola oil, eggs and vanilla until well mixed.
Step 5
Combine flour mixture with pumpkin mixture. Mix until just incorporated. Divide evenly between the two loaf pans.
Step 6
Bake for 65-75 minutes or until a toothpick inserted in the bread comes out clean.

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