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Coconutty pumpkin bread recipe

Coconutty pumpkin bread recipe


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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Pumpkin cake
  • Pumpkin bread

A super-moist pumpkin bread, which is enriched with desiccated coconut and walnuts. This bread is also freezer-friendly.

96 people made this

IngredientsMakes: 2 loaves

  • 400g caster sugar
  • 220g dark brown soft sugar
  • 250ml vegetable oil
  • 4 eggs
  • 425g pumpkin puree
  • 440g plain flour
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons salt
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 150ml water
  • 75g desiccated coconut
  • 60g chopped walnuts

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4. Grease and flour two 23x13cm loaf tins.
  2. Mix together sugars, oil and eggs. Mix in pumpkin puree. Add flour, salt, bicarbonate of soda, spices and water. Stir together until just moistened. Stir in coconut and walnuts. Pour batter into prepared tins.
  3. Bake for 60 minutes or until tester inserted in the centre comes out clean.

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Reviews & ratingsAverage global rating:(94)

Reviews in English (68)

Really nice and moist, didn't have ground cloves so added a big sprinkle of ginger - worked well. Will definatley make again-21 Nov 2015

Wow amazing will definitely make gain :-)-17 Nov 2013

This is an amazing bread, I made two, one of which I did freeze ( I think this one is actually better, as it cuts better ) . We have been eating this with warm custard and a cup of tea - perfect!-16 Oct 2013


Melt coconut oil and butter.

Beat eggs, sweetener, pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined.

Slowly add coconut oil and butter to the mixture.

In a separate bowl, combine coconut flour, salt, and baking powder.

Add flour mixture to other ingredients and mix well.

Pour into 2 greased mini loaf pans or cover pan with parchment paper. To make a full regular loaf you would need to double the recipe.

Bake in a 350-degree oven for approx 45 minutes or until a fork inserted in center comes out clean.

Melt butter and add powdered Lakanto.

Pour heavy whipping cream over mixture until it thins out. Can add more or less if needed.

*Recipe from Masha Hunsaker. To see more of her recipes visit her website!


Recipe Summary

  • 2 cups white sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 (15 ounce) can pumpkin puree
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • ½ teaspoon ground cloves
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • ⅔ cup water
  • 1 cup flaked coconut
  • ½ cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.

Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.

Bake for 60 minutes, or until tester inserted in the center comes out clean.


How to Serve This Bread

I top my Paleo Pumpkin Bread with a little sprinkle of homemade powdered sugar to finish it off, but that step is purely optional.

I’d also recommend serving it up alongside some freshly brewed Chemex Coffee for some mighty happy family members during the holidays. Or for the kids, serve it up with my homemade Cashew Milk.


Pumpkin Bread

If you’re new here, check out our meal plan, our fitness plan, and our ebooks to help you get started with Paleo. Thanks for visiting!

This Paleo version of pumpkin bread uses coconut sugar and coconut and almond flours to make a great substitute for the traditional recipe. Full-fat coconut milk adds richness to the bread and cinnamon, cloves, and pumpkin pie spice enhance the flavor.

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover.
  • 25 Delicious Paleo “Starter” Recipes
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Pumpkin Bread

Nutrition Information

Ingredients

  • 1 cup(s) almond flour fine-ground, blanched
  • 1 /4 cup(s) coconut flour
  • 1 teaspoon(s) cinnamon
  • 1 /2 teaspoon(s) baking soda
  • 1 /2 teaspoon(s) sea salt fine grain
  • 1 /2 teaspoon(s) pumpkin pie spice
  • 1 /4 teaspoon(s) cloves, ground
  • 1 cup(s) coconut sugar
  • 1 /2 cup(s) pumpkin puree, organic canned
  • 1 /3 cup(s) coconut oil melted
  • 3 tablespoon(s) coconut milk, full fat
  • 1 whole vanilla bean(s) split lengthwise and seeds scraped or 1 tsp vanilla extract per 12 servings
  • 4 large egg(s)

Instructions

  1. Adjust an oven rack to the middle position and preheat the oven to 325*F (162*C). Line the bottom of a 9 by 5-inch (23 by 12.75 cm) glass loaf pan with parchment paper set aside.
  2. Combine the flours, cinnamon, baking soda, salt, pumpkin pie spice, cloves, and coconut sugar in the bowl of a large food processor. Pulse 10 times or until mixed. Then add the pumpkin puree, coconut oil, coconut milk, vanilla bean seeds or extract, and eggs and process for 30 seconds or until combined. Scrape down the sides and process again if needed.
  3. Use a rubber spatula to transfer the mixture to the parchment-lined loaf pan. Bake for 70 to 75 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then use a knife to loosen the bread from the sides of the pan. Remove the loaf from the pan by lifting the parchment paper. Let cool completely before slicing and serving.
  4. Notes: Glass and metal pans bake at different temperatures. If you have only a metal loaf pan to work with, try reducing the baking time to 45 to 50 minutes.
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Makes one 8½x4½" loaf Servings

Step 1

Preheat oven to 350°. Lightly coat an 8½x4½" loaf pan with nonstick spray line with parchment paper, leaving a 2" overhang on all sides. Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a large bowl.

Step 2

Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients. Scrape batter into prepared pan, smooth top, and sprinkle with pumpkin seeds, coconut, and granulated sugar.

Step 3

Bake bread until golden brown and a tester inserted into the center comes out clean, 50–60 minutes

Step 4

Transfer pan to a wire rack and let bread cool 30 minutes in pan. Turn out on a wire rack and let cool completely.

Step 5

DO AHEAD: Bread can be baked 3 days ahead. Keep tightly wrapped at room temperature.

How would you rate Pumpkin Bread with Toasted Coconut?

I make this pumpkin bread all the time - this is a great recipe!! It's an excellent way to use up extra pumpkin puree if you've opened a can for something else.

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Nutty Pumpkin Bread

1.5 cup King Arthur 100% Unbleached White Whole Wheat Flour
1.5 cup Whole Wheat Flour
8 oz Cereals ready-to-eat, wheat germ, toasted, plain
1 cup Granulated Sugar
1 cup, unpacked Brown Sugar
2 tsp Baking Soda
1.5 tsp Salt
2 tsp Cinnamon, ground
.5 tsp Ginger, ground
.5 tsp Nutmeg, ground
.5 tsp Cloves, ground


Keto Pumpkin Bread

INGREDIENTS

  • 1/2 cup butter, softened
  • 2/3 cup erythritol sweetener, like Swerve
  • 4 eggs large
  • 3/4 cup pumpkin puree, canned (see notes for fresh)
  • 1 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt

INSTRUCTIONS

  • Preheat the oven to 350°F. Grease a 9″x5″ loaf pan, and line with parchment paper.
  • In a large mixing bowl, cream the butter and sweetener together until light and fluffy.
  • Add the eggs, one at a time, and mix well to combine.
  • Add the pumpkin puree and vanilla, and mix well to combine.
  • In a separate bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt. Break up any lumps of almond flour or coconut flour.
  • Add the dry ingredients to the wet ingredients, and stir to combine. (Optionally, add up to 1/2 cup of mix-ins, like chopped nuts or chocolate chips.)
  • Pour the batter into the prepared loaf pan. Bake for 45 – 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • If the bread is browning too quickly, you can cover the pan with a piece of aluminum foil.

What is Coconut Sugar?

Traditionally, pumpkin bread is made with brown sugar and/or maple syrup, both of which have a high glycemic index (white sugar 65, maple syrup 54 ). However, I prefer coconut sugar, which is made from the sap of flower buds from the coconut palm tree, for two reasons: 1) it has a lower glycemic index (35) and 2) it tastes just like brown sugar and has very delicious caramel-like flavor. On the other hand, brown sugar is a combination of white sugar and molasses, which makes it even more unhealthy.


The other week I shared a mouth watering Keto Pumpkin Pie and today I’m back with more Low Carb Pumpkin Goodness for you – Low Carb Pumpkin Bread.

I’m absolutely loving my first Northern Hemisphere Autumn/Fall here in Ireland.

The air is crisper, which is welcome after a hotter than expected Summer. The mornings and evenings are darker, all the leaves are changing to glorious shades of reds, yellows and oranges.

And, of course, pumpkins are starting to pop up everywhere. So, I just couldn’t resist getting straight to work to create another easy keto fall treat for you.

How To Make Keto Pumpkin Bread

As you’ll see, this Keto Pumpkin Bread is really easy to prepare. Start by gathering together your 6 ingredients, preheating your oven and lining a baking tray with well greased baking paper.

This is really important, to be sure of easy removal of your baked low carb pumpkin bread when it’s done.

Melt the butter and the pour it into a bowl. You could use 1/4 cup of melted coconut oil if you’d prefer a dairy free pumpkin bread.

Then, whisk in the pumpkin puree and eggs until smooth.

Once smooth, add the cinnamon. You can include a half a teaspoon or a full teaspoon, depending on how much of a cinnamon flavour you want.

Then, add the stevia or your sweteener of choice. I find a quarter of a cup to be sweet enough, but feel free to add more for a sweeter low carb pumpkin bread.

Finally, fold through the coconut flour, a quarter of a cup at a time. You’ll find that baking with coconut flour is completely different to baking with regular flour.

It’s incredibly absorbent, so you’ll find that in no time the coconut flour has absorbed the other ingredients, creating the perfect pumpkin bread mixture.

Move the mixture into the prepared loaf tin and bake for 35 to 45 minutes or until golden and cooked through.

Remove the Pumpkin Bread from the oven, allow to cool then remove from the baking tin. Enjoy as is or served with butter, whipped cream or cream cheese.

Low Carb Pumpkin Bread Recipe

  • 50g/1.7 ounces Unsalted Butter
  • 1/2 Cup Pumpkin Puree
  • 4 Eggs
  • 1/2 to 1 teaspoon Ground Cinnamon
  • 1/4 Cup Stevia or your sweetener of choice
  • 1/2 Cup Coconut Flour
  1. Preheat the oven to 180C/350F and line a loaf tin with well greased baking paper.
  2. Melt the butter and then pour it into a bowl.
  3. Whisk in the pumpkin puree and eggs.
  4. Add the cinnamon and stevia and whisk until smooth.
  5. Fold through the coconut flour, a quarter of a cup at a time.
  6. Move the mixture into the prepared loaf tin.
  7. Place into the oven for 35 to 45 minutes or until golden and cooked through.