Post image for Coconut Walnut Pumpkin Bread

Once Halloween is over and Fall is upon us, I begin to sort through and gather all my Fall and Winter recipes. One recipe I cannot do without is my Coconut Walnut Pumpkin Bread. I can smell it, taste it, and can’t wait to start baking. I’m one of those that must use pumpkin in everything. My favorite thing to do is find the nearest pumpkin patch after Halloween and gather all the leftover pumpkins for my holiday pies and breads. Most of the time they are free, but I don’t have a problem paying for them. This pumpkin bread recipe was brought to me by my best friend Maria. She brought it to a gathering we had, and I have been making it every year since. It makes two loaves, one for today and one for later. It’s perfect in the sense it’s easy and quite different with the use of coconut. Whether you use canned pumpkin or fresh pumpkin, the amount stays the same. If you are interested in cooking pumpkin puree from scratch use Cooking Technique for Roasting a Pumpkin. Give this Coconut Walnut Pumpkin Bread a try, and join me in enjoying it throughout the season. It’s also a wonderful gift to give to others.

Go out and gather your pumpkins in your town!

For more information on pumpkins or squash here.

Coconut Walnut Pumpkin Bread

This recipe makes two loaves, one for eating and one for giving!

Course Dessert

Cuisine American

Keyword bread, coconut, fall, pumpkin, walnuts

Author Mary Papoulias-Platis

Ingredients

3 1/2 cups organic flour
2 cups organic brown sugar
1/2 cup sugar - optional
2 teaspoons baking soda
1 1/2 teaspoon kosher salt
1 teaspoon nutmeg
1 1/2 teaspoon cinnamon
2 cups pumpkin puree
1 cup extra virgin olive oil
2/3 cup whole organic milk
4 large organic eggs
1 1/4 cup sweetened flaked coconut
1 cup toasted walnuts, roughly chopped

Instructions

Preheat oven to 350 degrees. Butter and dust with flour two loaf pans.
Sift in a large bowl the flour, brown sugar, sugar, soda, salt, nutmeg, and cinnamon.
In a separate bowl whisk together pumpkin puree, oil, milk, and eggs.
Stir pumpkin mixture into dry ingredients, mixing only until combined. Fold in coconut and walnuts.
Divide batter between the two prepared pans. Bake at 350 degrees for 45-55 minutes or until the top of the bread springs back when pressed gently and a tester inserted in the center comes out clean.
Allow bread to cool on a wire rack for 10 minutes before turning out of pans.

Recipe Notes

In this photo you see chunks of coconut because I switched to an organic brand that had larger flakes.To use this product in the bread again, I would place it in the food processor and blend it until it is finely chopped.