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Coconut-Pumpkin Bread
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Prep Time:
15 minutes
Total Time:
2 hours 25 minutes
Coconut-infused pumpkin bread: A moist and sweet fall delight.
Ingredients:
  • 1/2 cup butter, softened
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 teaspoon vanilla
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1 teaspoon. baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 cup white vanilla baking chips
  • 2 tablespoons whipping cream
  • 2 tablespoons flaked coconut
Instructions:
  • Preheat oven to 350°F and lightly coat a 9x5-inch loaf pan with cooking spray.
  • In a big bowl, cream butter and sugars together with an electric mixer until fluffy. Mix in eggs, pumpkin, and vanilla. Fold in 1/2 cup coconut and the walnuts. Add flour, baking soda, baking powder, and pumpkin pie spice; gently combine. Transfer batter into pan.
  • Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a cooling rack. Allow it to cool completely for about 1 hour.
  • In a small microwave-safe bowl, heat vanilla baking chips and whipping cream in 30-second intervals on High, stirring in between, until the mixture is smooth and creamy. If the mixture is too thick, stir in a bit more cream. Drizzle the glaze over the cooled loaf and sprinkle with coconut. Allow the glaze to set before slicing.

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