Hello friends, welcome to Breads Recipe. Today we are going to make Coconut Pumpkin Nut Bread Recipe.

Coconut pumpkin nut bread is a delicious and moist quick bread that combines the flavors of pumpkin, coconut, and nuts. It’s perfect for fall, but can be enjoyed all year round.

To make coconut pumpkin nut bread, you will need all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, shredded coconut, and chopped nuts such as pecans or walnuts.

Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. In a medium-sized mixing bowl, whisk together the dry ingredients, including the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

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In a separate larger mixing bowl, whisk together the wet ingredients, including the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs, until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut and chopped nuts.

Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the bread cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.

Coconut pumpkin nut bread is best enjoyed sliced and can be served on its own or with butter or cream cheese. This bread can be stored at room temperature for a few days, or in the refrigerator for longer storage.

Here’s a recipe for coconut pumpkin nut bread:

Ingredients for making Coconut Pumpkin Nut Bread Recipe

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans

Instructions for making Coconut Pumpkin Nut Bread Recipe

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with non-stick cooking spray.
2. Whisk together the flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves in a medium mixing bowl.
3. In a large mixing bowl, beat together the unsalted butter and granulated sugar until well combined.
4. Beat in the eggs, one at a time, followed by the pumpkin puree.
5. Stir in the shredded coconut until well combined.
6. Fold in the dry ingredients until just combined.
7. Fold in the chopped pecans.
8. Pour the batter into the prepared loaf pan, spreading it evenly.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
10. Let the bread cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.
11. Once the bread has cooled, slice and serve.
12. Enjoy your delicious coconut pumpkin nut bread as a festive treat for fall!

Frequently Asked Questions about Coconut Pumpkin Nut Bread Recipe

Q: What is coconut pumpkin nut bread?

A: Coconut pumpkin nut bread is a type of quick bread made with pumpkin puree, shredded coconut, and chopped nuts. It is a sweet bread that is perfect for fall and winter.

Q: Can I use sweetened shredded coconut instead of unsweetened shredded coconut in the recipe?

A: Yes, you can use sweetened shredded coconut instead of unsweetened shredded coconut in the recipe. However, be aware that using sweetened coconut may make the bread slightly sweeter.

Q: Can I use a different type of nuts in the recipe, such as pecans or almonds?

A: You can use different nuts in the recipe, such as pecans or almonds. The bread will have a slightly different flavor but should still be delicious.

Q: Can I use fresh pumpkin instead of canned pumpkin puree in the recipe?

A: Yes, you can use fresh pumpkin instead of canned pumpkin puree in the recipe. Roast the pumpkin, puree it in a blender or food processor, and use it in place of canned pumpkin puree.

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Q: Can I make coconut pumpkin nut bread without eggs?

A: Yes, you can make coconut pumpkin nut bread without eggs by using an egg substitute such as applesauce or mashed banana. However, the texture and flavor of the bread may be slightly different.

Q: How do I store coconut pumpkin nut bread?

A: Coconut pumpkin nut bread can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months.

Q: Can I make coconut pumpkin nut bread ahead of time?

A: Yes, you can make coconut pumpkin nut bread ahead of time. The bread will stay in the freezer for up to 3 days at room temperature or up to 3 months.

Q: Can I add other ingredients to coconut pumpkin nut bread?

A: Yes, you can add other ingredients to coconut pumpkin nut bread, such as chocolate chips or dried fruit, for additional flavor and texture. However, be aware that adding too many ingredients may affect the texture and baking time of the bread.