This pumpkin coconut bread is a wonderful bread to serve during the fall holidays. The coconut makes it moist.
Ingredients
- white sugar: 2 cups
- packed brown sugar: 1 cup
- vegetable oil or melted butter: 1 cup
- eggs: 4 piece
- pumpkin puree: 1 can (15 ounce can)
- ½ cups all-purpose flour: 3 piece
- baking soda: 2 tsp
- salt: 2 tsp
- ground cloves: 0.5 tsp
- ½ teaspoons ground cinnamon: 1 piece
- ground allspice: 1 tsp
- ground nutmeg: 1 tsp
- water: 0.66667 cup
- flaked coconut: 1 cup
- walnuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
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Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.
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Bake for 60 minutes, or until tester inserted in the center comes out clean.
