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Pumpkin Bread Photo from Innkeeper at BIg Mill B&B
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Pumpkin Bread for the Holidays

I hope you’ll give this easy holiday recipe a try. I bet it becomes a new holiday baking tradition!  Bread will keep fresh for several days if stored in plastic wrap.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Bread
Cuisine: American
Keyword: pumpkin coconut bread, pumpkin coconut bread recipe
Servings: 8 servings
Calories: 272kcal
Author: Chloe Tuttle

Ingredients

  • 1 large egg
  • 1/3 cup canola oil
  • ¾ cups sugar
  • ½ cup cooked unsweetened pumpkin (canned works great)
  • ¾ cups self-rising flour ***
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1/3 cup chopped walnuts
  • ½ cup sweetened shredded coconut, reserve 1 Tablespoon. (Use a brand name coconut)

Instructions

  • Preheat oven to 350 degrees. Grease and flour 2 mini loaf pans.
  • Whisk eggs in medium-sized bowl. Add oil and pumpkin. In another bowl mix flour, cloves, cinnamon and salt.
  • Add dry mixture to the pumpkin mixture and stir. Fold in walnuts and coconut.
  • Pour into loaf pans, filling about ¾ full. Sprinkle with the reserved coconut.
  • Bake for about 35-45 minutes or until loaves are lightly browned and a toothpick inserted into the center comes out clean. Cooking times vary, so keep checking to see for doneness.

Nutrition

Calories: 272kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 178mg | Potassium: 80mg | Fiber: 1g | Sugar: 21g | Vitamin A: 30IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.5mg