With coconut pudding in the batter, this Coconut Pumpkin Bread is fantastic on its own, but with cream cheese frosting and toasted coconut on top, it is over the top delicious!
I mentioned last week that one of my favorite things about fall is all the baking I get to do. And pumpkin recipes are at the top of my list of fall favorites. We love pumpkin bread at our house, and I have several recipes that I rotate through.
This Coconut Pumpkin Bread is one that I grew up with. I got the recipe from my mom when I moved out and went to college. I still love it now as much as I did when I was little. The coconut pudding makes it extra moist and yummy!
Most of the time we have it without the frosting, and it is still plenty tasty. But if you want to splurge a little, the cream cheese frosting and toasted coconut on top makes it decadent and wonderful! And truth be told, you could probably serve it as a dessert. But if you want to eat it for breakfast, I’m not one to judge. 🙂
Coconut Pumpkin Bread
1 1/4 cups sugar
1 cup oil
4 eggs
2 cups pumpkin (15oz can)
1 3oz box cook ‘n serve coconut pudding
2 cups flour
1 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp soda
Beat sugar, oil, eggs, and pumpkin in a large mixing bowl till smooth. Whisk together dry pudding mix, flour, salt, nutmeg, cinnamon, and baking soda. Stir into the wet ingredients just till combined. Spoon batter into three well greased mini loaf pans. Bake at 350° for 30-35 minutes.
For regular loaf pan: Bake for 55-60 minutes.
For an extra yummy treat, cool loaves and frost with cream cheese frosting. Sprinkle with toasted coconut.
Note: Sometimes it can be hard to find cook and serve pudding, so you can use instant pudding mix in a pinch.
Here are a few more pumpkin recipes you’ll love:
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ve another problem try to find a KitchenAid repair place there are not not too many around. I live in Illinois and found mine in Chicago. I looked on the internet to find where there is one to repair mixers.
I made this recipe today in two versions- regular and gluten free. The only difference between the two was the flour. With both versions, I used 1/2 cup coconut oil and 1/2 cup apple sauce to cut back on the oil a little bit, and I used chia eggs (1T chia seeds and 2T water per egg) instead of real eggs, because we’re vegan. They both came out FABULOUS!!! My kids LOVED the regular version and I enjoyed the GF version, as I am GF.
So glad to hear that you made the recipe work for your dietary needs, and that it turned out so well! 🙂
I just made mine, but didn’t see the pudding ingredient til I was already home. I had a box of cheesecake instant pudding so I will let you know how that comes out. I tasted the batter and it was pretty yummy!!!
Kara,
I followed the recipe as outlined. I made it again and it worked! I changed the pan I used. The first time my loaf pan was a little small. The recipe makes a lot! I divided it up and made two – worked like a charm! Great recipe, I just need a little more training in the kitchen, I guess! ha! thanks Kara.
I was so excited to make this recipe! Unfortunately, it didn’t work out. The bread never set and was still runny in the middle. 🙁 Cooked it for a hour and a half and that still didn’t help.
Anne,
So sorry to hear your bread didn’t turn out. That is always a bummer! I’ve never had that happen with this recipe, but I know my oven tends to be hot. Did you follow the recipe exactly, or did you make any substitutions?
I so wanted to try your pumpkin butterscotch chip bread today, but I discovered I’m out of butterscotch chips in my food storage :(. I decided to make this using butterscotch pudding instead of coconut. If the bread is as good as the beaters I licked its going to be awesome!
Oh my, that does sound yummy! You’ll have to let me know how it turns out. 🙂