I worked at Great Harvest Bread for a long time in my earlier years. Hands down it was definitely one of my favorite jobs. In fact, sometimes I secretly would love to go back and work their part-time……when I have shared this small dream with my husband he looks at me like I am a crazy bread lady. (not to be confused with a crazy cat lady) I know the only reason for his dream crushing is because he wasn’t a part of the floury Great Harvest goodness. Anyway, for some reason the pumpkin bread was one of the most popular breads, and I think we all know why. It is definitely more of a dessert/cake than a bread in my opinion…..delicious and a great way to enjoy Fall.
This Toasted Coconut Pumpkin Bread Recipe calls for coconut oil which I haven’t used in bread much because I feel like it changes the flavor of the bread too much. Last week my friend made some zucchini bread with coconut oil and it was delicious and so I decided to try it with this pumpkin bread. You can use fresh pumpkin puree, or canned. See this post to learn how to make your own pumpkin puree. 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.
This bread is moist and sweet like regular pumpkin bread, but it has less than 1/2 of the sugar and fat than most pumpkin bread recipes. You won’t even miss it though – this bread is so delicious – packed with pumpkin, yummy spices, and a hint of coconut.
Slice it up and serve it warm for a filling after school snack, or even for a breakfast on-the-go. However you decide to serve it, it is definitely a recipe you will want to add to your Fall meal plan!