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Home » Recipe Index » Bread: Quick Breads » Coconut Pumpkin Bread

Coconut Pumpkin Bread

September 17, 2012 by Kara Cook 10 Comments

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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!

loaf of pumpkin bread with coconut frosting

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.

sliced loaf of coconut pumpkin bread

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. 🙂


How to make Coconut Pumpkin Bread

Ingredients:

  • sugar
  • oil
  • eggs
  • canned pumpkin
  • cook ‘n serve coconut pudding
  • flour
  • salt
  • nutmeg
  • cinnamon
  • baking 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.

 

coconut pumpkin bread recipe collage

 

Here are a few more pumpkin recipes you’ll love:

Pumpkin Cinnamon Swirl Bread
How to make Pumpkin Bread with Cinnamon Filling

Pumpkin Cranberry Bread
cranberry-pumpkin-bread-recipe

Healthy Pumpkin Muffins
Healthy Pumpkin Muffins made with whole wheat and honey. These muffins are delicious!


 

Yield: 3 mini loaves

Coconut Pumpkin Bread

Pudding in the batter makes this Coconut Pumpkin Bread extra moist and delicious. Top it with cream cheese frosting for an extra special treat. It is a perfect fall quick bread recipe!

Moist pumpkin bread flavored with coconut pudding mix.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 1/4 cups sugar
  • 1 cup oil
  • 4 eggs
  • 2 cups pumpkin (15 oz can)
  • 1 3 oz box cook 'n serve coconut pudding
  • 2 cups flour
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp baking soda

Instructions

  1. Preheat oven to 350 degrees. Spray 3 (5x3") mini loaf pans with non stick cooking spray, set aside.
  2. Beat sugar, oil, eggs, and pumpkin in a large mixing bowl till smooth.
  3. Whisk together dry pudding mix, flour, salt, nutmeg, cinnamon, and baking soda. Stir into the wet ingredients just till combined.
  4. Spoon batter into three well greased mini loaf pans.
  5. Bake at 350° for 30-35 minutes. Cool for 5 minutes in pans, then remove to cooling racks.

Notes

-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.

-Sometimes it can be hard to find cook and serve pudding, so you can use instant pudding mix in a pinch.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Jell-O Cook and Serve Coconut Cream Pudding, 3 oz Box
    Jell-O Cook and Serve Coconut Cream Pudding, 3 oz Box
  • Kirkland Signature Canola Oil Cooking Spray, 34 Ounce
    Kirkland Signature Canola Oil Cooking Spray, 34 Ounce
  • Wilton Non-Stick Mini Loaf Pan Set, 3-Piece
    Wilton Non-Stick Mini Loaf Pan Set, 3-Piece

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 399Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 62mgSodium: 357mgCarbohydrates: 45gNet Carbohydrates: 0gFiber: 2gSugar: 26gSugar Alcohols: 0gProtein: 5g
© Kara
Category: Bread: Quick Breads

 

See all my QUICK BREAD RECIPES. 

Filed Under: Bread: Quick Breads, Recipe Index Tagged With: coconut, pudding mix, pumpkin

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Reader Interactions

Comments

  1. Kathy Hoff

    November 6, 2017 at 5:23 pm

    Don’t ever throw your kitchen aid away.Mine is 45yrs old and got one from my mom. She never used and I found repair person who was able to fix it eand it worked fine. He told me it could be fixed forever and they last forever. My first was a 4-quart and is still going strong and the new one that was never used had an oil leak and he was able to fix it and it is a 6 quart. If you ever ha
    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.

    Reply
  2. Cindy

    October 21, 2016 at 7:32 am

    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.

    Reply
    • Kara

      October 21, 2016 at 7:51 am

      So glad to hear that you made the recipe work for your dietary needs, and that it turned out so well! 🙂

      Reply
  3. Nickie

    December 15, 2013 at 5:25 pm

    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!!!

    Reply
  4. Anne

    October 14, 2013 at 10:46 am

    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.

    Reply
  5. Anne

    October 12, 2013 at 1:21 pm

    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.

    Reply
    • Kara

      October 14, 2013 at 7:57 am

      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?

      Reply
  6. Heidi N

    September 26, 2012 at 3:14 pm

    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!

    Reply
    • Kara

      September 26, 2012 at 3:16 pm

      Oh my, that does sound yummy! You’ll have to let me know how it turns out. 🙂

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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