Coconut-Pumpkin Bread with Wild Blueberries Recipe

Name: Coconut-Pumpkin Bread with Wild Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached all-purpose flour; 1 cup almond meal; 2 cups desiccated coconut; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/2 teaspoon Kosher salt; 2 large eggs; 1/2 cup Demerara sugar plus 1 tablespoon for sprinkling; 3/4 cup coconut milk; 1/2 cup pumpkin puree; 1 teaspoon vanilla extract; 1 cup frozen wild blueberries

Servings: persons

1 cup unbleached all-purpose flour
1 cup almond meal
2 cups desiccated coconut
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon Kosher salt
2 large eggs
1/2 cup Demerara sugar plus 1 tablespoon for sprinkling
3/4 cup coconut milk
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 cup frozen wild blueberries

1
Preheat the oven to 350 and grease an 8 by 5 inch loaf pan.
2
In large frying pan over medium heat, toast the coconut shreds until light golden brown and fragrant, about 3 minutes and set aside.
3
In a medium bowl, whisk together the flour, almond meal, toasted coconut, baking powder, cinnamon, cardamom, and salt.
4
Whisk together the eggs, sugar, coconut milk, pumpkin puree, and vanilla extract until smooth.
5
Pour the dry ingredients into the bowl and mix until fully incorporated.
6
Spoon the batter into the prepared baking tin.
7
Top the batter with the frozen blueberries and gently press them into place.
8
Sprinkle with the remaining tablespoon of Demerara sugar.
9
Bake for 50 minutes, until a toothpick inserted in the center comes out clean.
10
Let the bread cool briefly in the loaf pan before removing, about 20 minutes.
11
Slice and serve warm or toasted with butter.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup unbleached all-purpose flour, 1 cup almond meal, 2 cups desiccated coconut, 2 teaspoons baking powder, and more.

Yes, Coconut-Pumpkin Bread with Wild Blueberries falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut-Pumpkin Bread with Wild Blueberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions