This pumpkin bread is easy and a great hostess gift for Thanksgiving dinner. It actually gets better after a day or two so it’s great to make ahead of time and the walnuts and coconut are a big hit in Miami. It makes enough for two loaves so you can keep one and give the other one away.
Makes 2 , 8”x 4” loaves
- 3 cups all purpose white flour
- 1 Tbsp, plus 2 teaspoons of pumpkin pie spice
- 2 tsps. of baking soda
- 1 tsp. salt
- 2 cups granulated white sugar
- 1 (15-oz) can of Pure Pumpkin Puree
- 4 large eggs
- ½ cup of coconut oil
- ½ cup of orange juice
- 1 cup of shredded coconut
- 1 cup of walnuts, coarsely chopped
- 1 tsp. vanilla
Preheat over to 350 degrees, grease and flour two 8” x 4” loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Set this aside..
Combine sugar, pumpkin, eggs, oil, vanilla and juice in large bowl and beat until blended. Add the flour mixture, then shredded coconut and nuts into batter. Gently mix together and then pour into loaf pans. Bake 50-60 minutes. Test to make sure batter is fully cooked in the middle with a toothpick. If the toothpick comes out clean, the bread is done. If the toothpick has uncooked batter, then cook for another 5-10 minutes, watching it carefully. It should be a beautiful rich, orange brown color.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Set this aside..
Combine sugar, pumpkin, eggs, oil, vanilla and juice in large bowl and beat until blended. Add the flour mixture, then shredded coconut and nuts into batter. Gently mix together and then pour into loaf pans. Bake 50-60 minutes. Test to make sure batter is fully cooked in the middle with a toothpick. If the toothpick comes out clean, the bread is done. If the toothpick has uncooked batter, then cook for another 5-10 minutes, watching it carefully. It should be a beautiful rich, orange brown color.
Kitchen of Dazz 