Pumpkin-Coconut Bread photo from Big Mill B&B
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Pumpkin Bread with Cardamom

This tasty Pumpkin Bread has a new twist - the elegant cardamom.
Prep Time10 mins
Cook Time50 mins
Cool10 mins
Total Time1 hr
Course: Bread
Cuisine: American
Keyword: Pumpkin Bread, Pumpkin, Holiday food
Servings: 8
Calories: 315kcal
Author: Chloe Tuttle


  • 1 egg
  • 3/4 cup sugar
  • 1/3 cup oil
  • 1 Tablespoon maple syrup
  • 1/2 cup sweetened, shredded coconut
  • 1/2 cup unsweetened, mashed pumpkin canned is just fine
  • 1 cup self-rising flour
  • 1 teaspoon cardamom scant teaspoon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup pecans, chopped


  • Preheat oven to 350 degrees. Grease 3 mini loaf pans. Dust with flour.
    Whisk egg in a large bowl. Add sugar, oil and maple syrup. Stir in coconut and pumpkin. Stir in the flour. Pour into mini loaf pans, filling half full. Bake for 45-50 minutes.
  • Cool before slicing


Calories: 315kcal | Carbohydrates: 36g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 117mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2415IU | Vitamin C: 0.7mg | Calcium: 18mg | Iron: 0.9mg