Coconut Pumpkin Bread

Print Recipe

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
Print Recipe
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

Time

Yield

Directions

  1. Preheat oven to 350°F (175°C). Butter and flour two 8" x 4" loaf pans.
  2. In a medium bowl, sift flour, baking soda, cinnamon, salt, nutmeg and ginger.
  3. Stir in flaked coconut and raisins. Mix until well coated with flour mixture.
  4. In a mixing bowl, using an electric mixer, beat together pumpkin, sugar, Coconut Milk,canola oil, eggs and vanilla until well mixed.
  5. Combine flour mixture with pumpkin mixture. Mix until just incorporated. Divide evenly between the two loaf pans.
  6. Bake for 65-75 minutes or until a toothpick inserted in the bread comes out clean.
  7. Preheat oven to 350°F (175°C). Butter and flour two 8 x 4 inch loaf pans.
  8. In a medium bowl, sift flour, baking soda, cinnamon, salt, nutmeg and ginger.
  9. Stir in flaked coconut and raisins. Mix until well coated with flour mixture.
  10. In a mixing bowl, using an electric mixer, beat together pumpkin, sugar, Coconut Milk,canola oil, eggs and vanilla until well mixed.
  11. Combine flour mixture with pumpkin mixture. Mix until just incorporated. Divide evenly between the two loaf pans.
  12. Bake for 65-75 minutes or until a toothpick inserted in the bread comes out clean.

Directions

Did you make the recipe? We want to see!
Tag @coconutmilkideas on Instagram.

Favorite Recipes