As the leaves change color and the weather cools, there’s nothing more comforting than the smell of pumpkin spice filling your kitchen. But why not give your traditional pumpkin bread a tropical upgrade? Introducing Coconut Pumpkin Spice Bread, a delightful fusion of fall flavors and coconut that will bring a bit of island warmth to your autumn mornings.
Whether you’re enjoying this loaf for breakfast or as a sweet treat later in the day, the combination of spices and coconut adds an extra layer of indulgence to a classic recipe. The result? A moist, flavorful bread that perfectly balances the rich earthiness of pumpkin with the light, tropical sweetness of coconut.
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/4 cup coconut oil, melted
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This will ensure the spices are evenly distributed throughout the bread.
- Prepare the wet ingredients: In another bowl, mix the melted butter and coconut oil with the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and shredded coconut. Stir until the mixture is smooth and well-combined.
- Combine the two mixtures: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing can make the bread tough rather than tender.
- Transfer to the loaf pan: Pour the batter into the prepared loaf pan and smooth the top.
- Bake to perfection: Place the loaf in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This ensures the bread sets nicely and doesn’t crumble when sliced.
A Treat for Every Occasion
This Coconut Pumpkin Spice Bread is perfect for cozy mornings with a cup of coffee or tea, but it’s equally delightful as a mid-afternoon snack or even dessert. The combination of warm spices, pumpkin, and coconut creates a rich, yet light bread that everyone will love.
For an extra touch, you can sprinkle some toasted coconut on top of the loaf before baking to add texture and a beautiful finish. Whether you’re serving it at a fall gathering or enjoying it solo, this tropical take on pumpkin bread will be a hit!
Enjoy the warmth of autumn with a taste of the tropics in every bite!
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Coconut Pumpkin Spice Bread
Description
Enjoy a tropical twist on classic pumpkin bread with this delicious Coconut Pumpkin Spice Bread. Infused with warm spices and a touch of coconut, this loaf is perfect for cozy mornings or as a delightful treat any time of the day.
Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1/4 cup coconut oil, melted
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup shredded coconut
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
3. In another bowl, mix melted butter, coconut oil, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and shredded coconut until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.