Pumpkin Coconut Bread


Today I spent some time in the kitchen.  Most of the afternoon, really.

I’ve been creating some space in the freezer this week…only to fill it back up with today’s baked goodies!

Overall I made and mostly froze (because some had to be consumed for quality control purposes!!!)…


Because what a shame to not send these through quality control!!!  They passed the mom, little boy and big boy test!  All approved!

Pumpkin Coconut Bread

I modified this eggless recipe!


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Pumpkin Coconut Bread

Yield – 2 loaves

Preparation Time – 10 minutes

Cooking Time – 50 to 55 minutes


  • 3 eggs
  • 1 1/3 cup brown sugar
  • 1 1/3 cup sugar
  • 1/2 cup canola or vegetable oil
  • 1/2 cup applesauce
  • 1/2 cup milk (I used rice milk)
  • 1 15 oz. can pure pumpkin
  • 1 cup coconut flakes
  • 2 1/2 cup wheat flour
  • 1 cup white flour
  • 2 tsp baking soda
  • 1 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 1 cup walnuts (optional)


  • Preheat oven to 350. Grease 2 large loaf pans…or 1 loaf pan and 8 mini-loaf tins.
  • In stand mixer or large mixing bowl, mix eggs, brown sugar, sugar, oil, applesauce, milk, pumpkin and coconut flakes, until well blended.
  • Add wheat and white flours, baking soda, nutmeg and cinnamon and mix into the wet ingredients for 2-3 minutes (in stand mixer or with hand mixer.). Fold in walnuts.
  • Pour batter into 2 loaf pans or 1 loaf pan and 8 mini-loaf tins.
  • Bake at 350. Large loaf pans for 50-55 minutes. Mini-loaf tin for 22-24 minutes, or until knife/toothpick comes out clean.
  • Cool on cooking rack.
  • Serve or freeze.

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  1. Diana says

    Yummy!!! I baked a homemade apple crisp using apples I purchased for just .68 cents a pound this week! It cost me less than a dollar to make and it made 5 decent sized servings. :) You have taught me well! LOL

    • daniyah says

      i know your famous but i’m a school girl and my teacher said to do something with a pumpkin so i went to google and i saw a pumpkin coconut bread so i chose that and the teacher said that you can bring a sample of the pumpkin coconut bread and i did then it was time to vote for who was the unique taste and new to you and you would not guess wat happened i got picked then they said to tell a story how you came up with this and i blamed it all on you and if you want to know my grade then here im in the 4th grade

  2. says

    Oh, that baking day sounds like so much fun! If I’d known about it, had twitter, and hadn’t had other stuff going on today it would’ve been fun to join it :)

  3. says

    The baking day sounds like that would be really fun. Your pumpkin coconut bread sounds delicious! I have never tried a combination like that so I am interested now in making it this weekend!

  4. Samantha says

    Yummy! Do please share the dairy-free version of the cinnamon rolls – They look delish and I’d love to make them and have my dairy-allergic little guy be able to enjoy them as well!

  5. Beth says

    Thanks for the reply. I have never baked with wheat flour before so I did not know if you would substitute the same amount of white flour or not. I can’t wait to try this over the weekend.

  6. Chelle W. says

    How do you freeze (and thaw) your baked goods? I have never tried before and was wondering do they come out soggy once defrosted?

  7. Tara says

    Can I sub the flour for a gluten free option? I have a few GF coworkers and I would love to bring this in to share. I am not very familiar with GF cooking, but maybe coconut or almond flour? If anyone can chime in, that’d be awesome.

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