Toasted Coconut Pumpkin Bread Recipe

Toasted Coconut Pumpkin Bread. The greatest variation on traditional pumpkin bread! https://www.superhealthykids.com/toasted-coconut-pumpkin-bread/

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.

Toasted Coconut Pumpkin Bread. The greatest variation on traditional pumpkin bread!

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.

Toasted Coconut Pumpkin Bread. The greatest variation on traditional pumpkin bread!

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.

Toasted Coconut Pumpkin Bread. The greatest variation on traditional pumpkin bread!

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!

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Toasted Coconut Pumpkin Bread. The greatest variation on traditional pumpkin bread!

Coconut Pumpkin Bread

Toasted Coconut Pumpkin Bread Recipe
Serves: 12 slices
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
Toppings:
  • 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: 185 9%
  • Fat: 7 g 11%
  • Carb: 27 g 9%
  • Fiber: 2 g 8%
  • Protein: 3 g 6%
  • Sugar: 13 g
written by
Natalie Monson

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Comments(12)
Martha Carter says:

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

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!

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?

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. 🙂

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. 🙂

Bob says:

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

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!

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