Pumpkin Coconut Bread from Big Mill B&B
Recipe Provided by:Big Mill Bed & Breakfast
Course(s):Bread, Muffins, Coffee Cakes
Servings:4 small loaves
Prep Time:20 minutes
Cook Time:35-45 minutes
|• 2 large||eggs|
|• 1/2 cup||oil (corn or canola)|
|• 1 1/2 cups||sugar|
|• 1 cup||pumpkin (unsweetened cooked or canned)|
|• 1 cup||coconut (shredded, sweetened)|
|• 1 1/2 cups||flour (self-rising)|
|• 1/2 tsp||ground cloves|
|• 1/2 tsp||ground cinnamon|
|• 1/4 tsp||salt|
|• 3/4-1 cup||chopped pecans or walnuts|
Preheat oven to 350 degrees or 320 degrees for convection oven. Spray four small loaf pans with cooking spray that has flour in it like Baker's Secret.
Whisk eggs in medium sized mixing bowl.
Add oil, sugar, pumpkin and coconut, reserving 1/4 cup of the coconut, and stir.
In another bowl, mix flour, cloves, cinnamon and salt.
Add dry ingredients to the pumpkin mixture. Mix until dry ingredients are moistened.
Stir in chopped nuts.
Pour into greased loaf pans, filling only 3/4 full. Sprinkle the reserved 1/4 cup of coconut on top of the loaves
Bake for about 35 minutes until lightly browned or until straw inserted into the center of the loaf comes out clean.
Allow to cool for several minutes and then remove loaves from pan. Cool loaves on a drying rack.