Nutty Pumpkin Coconut Bread Recipe

Name: Nutty Pumpkin Coconut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 ½ cups all-purpose flour; 2 cups brown sugar (packed); ⅔ cup sugar; 1 (15 ounce) can Libby's canned pumpkin; 1 cup vegetable oil; ⅔ cup milk; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons pumpkin pie spice; ½ teaspoon ground cinnamon; 1 teaspoon vanilla; ⅔ cup sweetened flaked coconut; 1 cup pecans (chopped)

Servings: persons

3 ½ cups all-purpose flour
2 cups brown sugar (packed)
⅔ cup sugar
1 (15 ounce) can Libby's canned pumpkin
1 cup vegetable oil
⅔ cup milk
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1 teaspoon vanilla
⅔ cup sweetened flaked coconut
1 cup pecans (chopped)

1
Preheat oven to 350 degrees.
2
Grease and flour two 8 x 4 inch loaf pans.
3
Combine flour, sugars, pumpkin, oil, milk, baking soda, salt, vanilla, and spices.
4
Mix until well blended.
5
Fold in coconut and nuts.
6
Pour into prepared pans.
7
Bake for about 1 hour, or until a toothpick comes out clean.
8
Remove from oven and let cool for 15-20 minutes.
9
Remove from pans onto cooling rack and allow to cool completely.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3 ½ cups all-purpose flour, 2 cups brown sugar (packed), ⅔ cup sugar, 1 (15 ounce) can Libby's canned pumpkin, and more.

Yes, Nutty Pumpkin Coconut Bread falls under the Baking & Desserts 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.

Nutty Pumpkin Coconut Bread

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