This is not your typical pumpkin bread! Coconut Pumpkin Bread is laced with delicious tropical coconut goodness. You won’t go back to that chocolate chip recipe after tasting this one!!
Pumpkin bread is one of those classic recipes we all turn to when the weather starts to cool and the leaves start to change color, oh and the pumpkins are ripe of course!
This recipe is made with coconut oil, which adds so much moisture and a little touch of flavor. If you don’t want to add the oil, applesauce is always a great substitute in these sweet bread recipes.
Easy Pumpkin Bread
First, you will mix up the dry and wet ingredients separately, then they all get combined in one big bowl of pumpkin goodness. Next, you are going to add the secret ingredient, a package of coconut cream pudding mix. Now you can smell the coconut!!
Now I don’t mean to knock the chocolate chips, I actually can’t say no to chocolate. So if you are feeling it, add some chocolate, it can only make things better.
Pumpkin Bread With Coconut Pudding
The pudding really makes all the difference in this making this bread super flavorful and moist. It is not overpowering, but a nice compliment to the pumpkin. This recipe makes one loaf, but can easily be double to make a 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 to toasty before the bread is cooked all the way through, you can simply put a piece of foil over the top.
Coconut Pumpkin Bread Recipe
Coconut Pumpkin Bread
The tastiest of all the pumpkin breads!! You are going to be so happy you indulged on this one!
- 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 loaf pan.
Combine coconut oil, eggs, pumpkin, and sugar in a large mixing bowl. In a separate mixing bowl wisk together flour, salt, nutmeg, cinnamon, baking soda and pudding mix.
Mix together wet and dry ingredients 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