This Coconut Pumpkin Bread will impress with its moist and tender crumb and the delightful tropical taste of coconut complementing the rich pumpkin flavor.
Perfect for both breakfast and dessert, this vegan loaf is egg free and dairy free but has a soft tender texture that will stay soft for days.
Ingredients Used to Make This Coconut Pumpkin Bread
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Coconut Pumpkin Bread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this pumpkin bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Cornstarch - the addition of cornstarch is NOT REQUIRED, but it acts as a binding agent (it's sometimes used as a vegan alternative to eggs) and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes 🙂
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - if you would like to use baking soda instead, 3 tsp of baking powder is equivalent to about 1 tsp baking soda
- Sugar of choice – Darker sugars like brown sugar, coconut sugar, date, and maple sugars will give you the most flavor, but you can use any sugar you have at home. If you want a low-sugar and low-carb option, I recommend this brown monk fruit sweetener.
- Pumpkin puree - I used canned pumpkin puree, which you can find in the baking aisle. I have not tried this recipe using fresh pumpkin, so substitute at your own risk!
- Coconut Oil - You can use regular coconut oil, or refined coconut oil, like this one, which has a neutral scent and flavor (this is great for people who do not like the distinct smell and flavor of coconut. You can also use other oils in this recipe such as light olive oil, avocado oil, or regular canola oil.
Tip for Melting coconut oil - If you're anything like me, dealing with melted coconut oil can be a hassle, not to mention the extra dishes to clean up. Here's a helpful tip: before you begin, place the entire container of coconut oil in a bowl of warm water. As you prep other ingredients, the gentle warmth will naturally melt the coconut oil, streamlining your cooking process.
- Coconut Milk, or other Milk of Choice – I used full fat coconut milk in this recipe, but any milk (dairy or dairy free) works in this recipe. You can even use water.
Add In / Filling Ingredients (These are Optional)
- Coconut Flakes, or Unsweetened Shredded Coconut
- Old fashioned oats
Topping Ingredients (Optional)
- Shredded Coconut
Pumpkin Bread Add In Variations:
- Pumpkin bread can be wonderfully versatile, and I've gathered some add in and filling ideas here in this post to take your pumpkin bread to the next level.
Step by Step Guide
How to Make Coconut Pumpkin Bread
STEP 1
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
STEP 2
In a large mixing bowl, combine the dry ingredients
STEP 3
In a separate bowl, combine the wet ingredients
STEP 4
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together.
STEP 5
The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
Note: Keep in mind that if you're working with cold ingredients and using coconut oil, there's a chance that the coconut oil might solidify, making the mixing process a bit more challenging.
STEP 6
Fold in the chopped walnuts and raisins into the batter.
STEP 7
Pour the batter into the prepared 8x4 inch loaf pan and spread it evenly.
STEP 8
Sprinkle the shredded coconut on top of the batter as the topping.
STEP 9
Bake the Pumpkin Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
STEP 10
Enjoy!
What are some ways you can eat Pumpkin Bread?
- Drizzled with Sweetened Condensed Coconut Milk!
More Frosting & Glaze Ideas for Pumpkin Bread
Get creative with these scrumptious glaze and frosting ideas to complement the warm flavors of your pumpkin bread
How to Store Coconut Pumpkin Bread
- You can store the bread covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
What to Do with Leftover Pumpkin Puree - See Ideas HERE
Dealing with leftover pumpkin puree can be quite frustrating! Especially since the leftover is often not enough to make a full recipe, and it seems like a waste to throw it away. Below are some pumpkin puree recipes that require only about ½ cup of pumpkin puree:
Final Tips
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Coconut Pumpkin Bread with Added Almond Flour & Oats
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 Tbsp cornstarch *
- ½ cup sugar of choice , use monk fruit sweetener for a low sugar option
- ½ tsp salt
- 3 tsp baking powder
Wet Ingredients:
- 1 ½ cup pumpkin puree
- ½ cup melted coconut oil , or light olive oil
- ¼ cup coconut milk
Add-ins:
- ½ cup shredded coconut
- ¼ cup old-fashioned oats
Topping:
- 3 Tbsp shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8x4 inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, almond flour, sugar, salt, and baking powder.
- In a separate bowl, mix the wet ingredients: pumpkin puree, melted coconut oil, and coconut milk. Stir until the mixture is smooth and fully incorporated.
- Add the wet ingredients to the dry ingredients and gently mix until you have a smooth batter. Do not overmix.
- Fold in the shredded coconut and old-fashioned oats into the batter, distributing them evenly.
- Pour the batter into the prepared 8x4 inch loaf pan and spread it evenly.
- Sprinkle the shredded coconut on top of the batter as the topping.
- Bake the Pumpkin Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy
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