Monday, October 28, 2019

Coconut Pumpkin Bread Recipe

It's been Fall for a few months now, but it really hasn't felt like it until the last week or so. Sure people were running around with sweaters on and drinking Pumpkin Spice Lattes all around me, but I didn't really pay attention to it all until about a week ago when my middle child asked about pumpkin bread. 

Aside from football, and the chance to break out my favorite leggings, pumpkin bread season is my favorite part of Fall. I like any kind of pumpkin bread and I'm not discriminatory about what time of day I eat it in. 

Breakfast? Breakfast of champions obviously.

Dinner? It has fruit in it right? Vegetables? Either way totally qualifies as dinner. 

Dessert? Absolutely! 

Pumpkin bread is the universal Fall meal we all need in our lives. 

Carrie Beth has an awesome pumpkin bread recipe that is out of this world. I also have a chocolate pumpkin bread recipe I love. But my favorite has to be when I make this Coconut Pumpkin Bread. 

My love runs deep for pumpkin. But coconut is my love language. 

Combining the two flavors together? Well...let's just say I have to make several loaves because otherwise I wouldn't be open to sharing. 

I make it with or without the frosting, but the coconut cream cheese frosting does make a tasty addition. 

Give it a try and you'll be ruined of all other pumpkin breads. 

Coconut Pumpkin Bread Recipe


Serves 6-8 (or one if you are selfish like me)
Prep Time: 5 mins
Total Time: 50 mins


  • 3 cups of sugar
  • 1 cup of olive oil
  • 3 eggs
  • 1 16oz can of pumpkin
  • 3 cups of coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • optional: 1 cup of shredded unsweetened coconut flakes
coconut pumpkin bread recipe

  • Preheat oven to 350 degrees. 
  • Mix sugar, oil, eggs, and pumpkin until well blended. 
  • Add flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg. (Coconut flakes optional here.) Blend well.
  • Add mixture to loaf pan or large baking dish. 
  • Bake for 45 mins or until bread browns at the edges.  
You can serve and enjoy or add the coconut frosting...

  • 1 1/2 cup of unsalted butter
  • 5 cups of confectioners' sugar
  • 6 tbsp canned coconut milk
  • 4 oz of cream cheese
  • 2 teaspoons of vanilla extract
  • optional: 1 cup of chopped pecans
  • Mix the butter and cream cheese until smooth. 
  • Add sugar slowly to the mixture. Blend well. 
  • Add coconut milk and vanilla. Blend well. 
  • Microwave icing mixture for 30 seconds, or until warm. 
  • Drizzle warmed mixture over cooled bread. Sprinkle with pecans. 
  • Serve and enjoy! 

Are you a pumpkin bread fan? What is your favorite kind? 

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