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Coconut Pumpkin Bread

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This is not your typical pumpkin bread! Coconut Pumpkin Bread is laced with delicious tropical coconut goodness and flavor from the addition of coconut pudding mix.

pumpkin bread topped with toasted coconut bread

You Need To Try This Pumpkin Bread

Pumpkin bread is one of those classic recipes we all turn to when the weather starts to cool, the leaves start to change color, oh and the pumpkins are ripe, of course!

This pumpkin coconut bread recipe is a tender, sweet, quick bread that my whole family really enjoys and specifically requests.


Let’s walk through what you will need to make this delicious pumpkin bread with coconut.

  • Coconut Oil: This adds additional coconut flavor and moisture to this pumpkin bread recipe. Melt the coconut oil in the microwave and allow to cool if needed.
  • Eggs: it is best if these are at room temperature before adding to the mixing bowl
  • Pumpkin Puree: canned pumpkin puree will work great here. This adds that pumpkin flavor and also makes the bread soft and moist.
  • All Purpose Flour: thickens up the batter and soaks up some of that moisture
  • Salt: balances out the sweet with a little savory salt
  • Cinnamon and Nutmeg: classic pumpkin spices, making this like the classic pumpkin pie flavor that goes great in any pumpkin recipe.
  • Baking Soda: add a little lift to the bread, so that it puffs up nice and fluffy
  • Coconut Cream Pudding Mix: a small box of pudding mix goes a long way in this recipe, adding flavor and little pieces of coconut
  • Sweetened Shredded Coconut: additional, sweet coconut pieces add a little crunch on top
bread made with pumpkin puree and shredded coconut on top

Steps to Make Pumpkin Coconut Bread

Following these simple steps will give you moist, flavorful Pumpkin Coconut Bread every time!

  1. Combine the Wet Ingredients: In a stand mixer, or in a large bowl with a hand mixer, combine the coconut oil, pumpkin puree, sugar, and eggs. Mix until smooth.
  2. Mix the Dry Ingredients: In a separate mixing bowl whisk together the flour, spices, baking soda, salt, and pudding mix. When the dry ingredients are combined, add them to the wet ingredients in the mixer. Continue mixing the batter until the ingredients are all incorporated.
  3. Bake the Pumpkin Bread: Pour the batter into a greased 9-inch bread pan, sprinkle with 1/4 cup shredded sweetened coconut. Bake in a 350ºF oven for 45-55 minutes until a toothpick inserted into the center comes out clean.

Quick Tip

Allow the bread to cool completely before storing. This can be kept in a zip-top bag or wrapped in foil and on the counter for up to 4 days.

Pumpkin Bread With Coconut Pudding

The pudding really makes all the difference in this pumpkin bread recipe! It adds so much flavor and moisture. It is not overpowering, but a nice compliment to the pumpkin. This recipe makes one loaf, but can easily be doubled to make and freeze another for later or one to share.

Topping the bread with some sweetened coconut adds a nice tasty crunch. If you feel the coconut is getting too toasty before the bread is cooked all the way through, you can simply put a piece of foil over the top.

pumpkin bread topped with toasted coconut flakes

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sliced coconut pumpkin bread
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4.50 from 2 votes

Coconut Pumpkin Bread

Coconut Pumpkin Bread is a moist and delicious version of pumpkin bread that has an amazing hint of coconut.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Servings: 12
Calories: 209kcal


  • 1/2 C Coconut Oil
  • 2 Eggs
  • 1 C Pumpkin Puree
  • 1 C All Purpose Flour
  • 1 C Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Baking Soda
  • 1 3.4 oz package Coconut Cream Pudding Mix
  • 1/4 C Shredded Sweetened Coconut


  • Preheat oven to 350°F. Grease one 9 x 5 inch loaf pan. 
  • Combine coconut oil, eggs, pumpkin, and sugar in a large mixing bowl or stand mixer. Mix on medium until well combined.
  • In a separate mixing bowl whisk together flour, salt, nutmeg, cinnamon, baking soda and pudding mix. 
  • Add dry ingredients to the wet ingredients and mix until just combined. Pour into prepared pan and sprinkle with shredded coconut. 
  • Bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean or internal temperature reads 200°F


  • Nutrition facts are provided as a courtesy and are just an estimate of the ingredients listed. 
  • Store in a zip-top bag for up to 4 days on the countertop 


Serving: 0g | Calories: 209kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 201mg | Potassium: 75mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Course: Dessert
Cuisine: Comfort Food, Dessert
Keyword: Pumpkin Coconut Bread
Tried this recipe?Please Rate and Leave A Comment Below!

Post updated February 21, 2024. The recipe was not changed, just the text and images were updated.

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