Toasted Coconut Pumpkin Bread

Warm Fall spices mixed with Summery coconut, this pumpkin bread is the best of both worlds with healthy ingredients to top it all off!

How to Make Pumpkin Bread

I worked at Great Harvest Bread for a long time in my earlier years.  I loved the amazing smell of hot bread baking, and getting to sample them too!  The pumpkin bread was definitely one of the most popular breads, and I think we all know why.  The warm Fall spices, super moist cake-like texture, sweet pumpkin taste, and Holiday nostalgia it brings with each slice.

When you are making quick breads, the same rules apply as to when you make muffins.  Mix wet and dry ingredients separately, and then when you combine them don’t overmix! With this pumpkin bread recipe, you can definitely use canned pumpkin, but if you would like to try making your own, we have a super simple recipe here.

They key to toasting coconut, is to keep your eye on it!  It can go from golden brown to burnt in a matter of seconds.  Stir it often and watch it closely.

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Coconut Oil In Pumpkin Bread?

This pumpkin bread calls for coconut oil which I haven’t used in bread much because I feel like it changes the flavor too much.  Last week my friend made some zucchini bread with coconut oil and it was so delicious that I decided to try it with this pumpkin bread.  It gives it just the perfect coconut flavor combined with the smooth pumpkin.  When you bake with coconut oil, you will want to measure it when it is in a liquid state.  One good way to melt it is to place the container of oil in a pan of hot water.  If you do this when you start your pumpkin bread, it will be ready by the time you need it.  Once it is melted you can easily pour it from your container to a measuring cup.

Then to add a little crunch and coconut goodness, sprinkle some toasted coconut on top of the batter once you have it poured into your pan.

Is this Pumpkin Bread Healthy for kids?

This pumpkin bread calls for some really nutrient dense ingredients.

Pumpkin puree:

  • Vitamin A.  Pumpkin is packed full of vitamin A which promotes good vision and also helps form and maintain healthy skin.
  • Fiber.  Pumpkin is an often-overlooked source of fiber, but with three grams per one-cup serving and only 49 calories, it can keep you feeling full for longer.
  • Potassium. You might have heard of bananas being called nature’s energy bar? That is because potassium refuels your body.  Turns out, a cup of cooked pumpkin has more of the refueling nutrient potassium, with 564 milligrams compared with banana’s 422.
  • Vitamin C.  Helps keep your immune system healthy and fighting those diseases!

Whole Wheat Flour:  A good source of fiber, vitamins, minerals, and even protein.

Coconut Oil:  Contains medium chain triglycerides which we are continuing to learn about, but have been shown to have a lot of benefits to us.  Some of these include, better digestion, possible microbial effect, brain function boost, and increased satiety.

Toasted Coconut Pumpkin Bread | Healthy Recipes for Kids

 

 

 

Coconut Pumpkin Bread

Toasted Coconut Pumpkin Bread
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Serves: 10
Prep Time: 10 m
Cook Time: 60 m

Ingredients

  • 1/3 cup – coconut oil
  • 1/2 cup – honey
  • 2 large – egg
  • 1/4 cup – water
  • 1 teaspoon – vanilla extract
  • 1 cup – pumpkin, canned
  • 1/2 teaspoon – salt
  • 1/2 teaspoon – cinnamon
  • 1/2 teaspoon – ginger, ground
  • 1/4 teaspoon – nutmeg
  • 1/4 teaspoon – cloves, ground
  • 1 cup – flour, whole wheat
  • 3/4 cup – flour, all-purpose
  • 1/4 teaspoon – baking powder
  • 1 teaspoon – baking soda
  • 4 tablespoon – coconut flakes

Directions

  1. Preheat oven to 325° F and grease a 9x5 inch loaf pan.
  2. Warm coconut oil just until melted; be careful not to overheat!
  3. In a large bowl, mix together melted oil, honey, eggs, 1/4 cup hot water, and vanilla. Stir in pumpkin puree.
  4. In another bowl whisk together salt, cinnamon, ginger, nutmeg, cloves, flours, baking powder, and baking soda.
  5. Add dry ingredients to the wet ingredients and stir just until mixed.
  6. Pour batter into the prepared loaf pan, and sprinkle with coconut.
  7. Bake for 60-65 minutes until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the loaf pan for 5 minutes, then transfer to a wire rack to finish cooling before serving. 

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 223 11%
  • Fat: 9 g 14%
  • Carb: 33 g 11%
  • Fiber: 2 g 8%
  • Protein: 4 g 8%
  • Sugar: 15 g
written by
Natalie Monson

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Comments(15)
Diane Nagler says:

Can this recipe work as muffins?

YES!! It’s so good as a muffin!

Ellen says:

Was fine with peanut butter and honey or butter and honey. Was hoping my kids would go for it but not so much. Definitely needed more flavor. I’m all about healthier and less sugar baked goods (I’m a dietitian)- but these needed some thing else. Were really moist though.

Bob says:

I’m confused. Are there 557 calories in the entire cake?

Jackie says:

HI Bob, looks like someone on our team has added the servings. We have 12 servings per loaf, so cut it into 12 slices and its under 200 calories. 🙂 Enjoy!

Bob says:

How big is a serving, and how many calories in total cake?

Karla says:

Hello, so each serving is 557 calories??? Or are you talking about the whole bread? My son has diabetes so I have to be very specific with portions and servings

Hi Karla! Thanks for your question! Our system defaulted the number of slices to 4. It should actually be about 12, so each slice has a much lower calorie count now that I’ve fixed it. 🙂

Pk says:

I can’t wait to try. Curious though: are these nutritional facts for the entire loaf? 557 caps and 39g of sugar seems like a lot for one slice, no?

Hi Pk! Thanks for your question. That is a lot of sugar for one slice! Our system defaulted the number of slices to 4. It should actually be about 12, so each slice has a much lower calorie and sugar count now that I’ve fixed it. 🙂

Jessica says:

i <3 this recipe. But I'd like to sweeten it up for a special occasion! Do you have a cream cheese, or similar, frosting to share?

Natalie says:

I made this pumpkin bread yesterday, and everyone loved it! Not sure why in the directions it says to add allspice to the dry ingredients, but it isn’t listed in the list of ingredients. If it’s supposed to be included in the recipe, please advise. Next time I might add cranberries, raisins, apples, banana, or chocolate chips just for a little something extra. Thank you!

Natalie Monson says:

Sorry about that! We will get it fixed. Thanks!

dalia says:

Sounds good , will give it a try .
If u have a healthy recipe for banana bread I would love to have it too please

Martha Carter says:

My kids have an egg sensitivity, have you tried this recipe with egg replacer, apple sauce or anything else? Thanks!

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