Coconut Pumpkin Bread

By srumbel

The sweet crunch of the coconut tastes amazing with the pumpkin and then the white chocolate coconut glaze on top is truly the icing on the cake. This bread is easy to make but the hardest part is waiting for it to cool long enough to add the glaze. It’s a very versitle recipe that you can easily customize and make it your own. It’s great with chocolate chips, all types of nuts and dried fruit too.
from cookingwithsugar.com

Ingredients

• For bread
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/3 cup brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 cup of pumpkin
• 1/2 cup sweetened flaked coconut
• 1/2 cup walnuts
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tablespoon pumpkin pie spice
• For glaze
• 1 cup white chocolate chips
• 2 tablespoons heavy cream
• 2 tablespoons sweetened flaked coconut

Details

Preparation time 15mins
Cooking time 120mins

Preparation

Step 1

Preheat oven to 350ºF
Cream butter and sugar together. Beat in eggs, vanilla, pumpkin, and brown sugar. Then mix in the nuts, and coconut. Fold in the flour, baking powder, soda, and pumpkin pie spice.
Turn into lightly greased loaf pan and bake for about 50-60 minutes or until toothpick inserted in center of loaf comes out clean.
Let bread cool in pan for about 10 minutes, then remove from pan and place on cooling rack to cool completely (about 1 hour).
Melt white chocolate and heavy cream in a microwave safe bowl by microwaving the chocolate for 30-second intervals stirring in between until smooth and creamy. If it seems too thick add a little more cream. Drizzle over cool loaf and sprinkle with flaked coconut. Let glaze set before slicing.

Cooking Tips:

Pecans can substitute for the walnuts

For extra pumpkin flavor add 1/4 teaspoon of pumpkin pie spice to melted chocolate mixture

16 servings