Pumpkin Coconut Bread

by Erin, The $5 Dinner Mom on October 7, 2009

baking-day-part-1

Today I spent some time in the kitchen.  Most of the afternoon, really.  I joined in the Twitter #bakingday fun, being hosted by Crystal at Money Saving Mom.  And let me tell ya…it’s way more fun baking with others, even if they aren’t actually in the kitchen with you!!!

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!!!)…

cinnamon-rolls

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!

pumpkin-coconut-loaves

Ingredients
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)

Directions
1. Preheat oven to 350. Grease 2 large loaf pans…or 1 loaf pan and 8 mini-loaf tins.
2. 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.
3. Pour batter into 2 loaf pans or 1 loaf pan and 8 mini-loaf tins.
4. Bake at 350. Large loaf pans for 50-55 minutes. Mini-loaf tin for 22-24 minutes, or until knife/toothpick comes out clean.
5. Cool on cooking rack.
6. Serve or freeze.

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{ 16 comments… read them below or add one }

Diana October 7, 2009 at 8:30 pm

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

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daniyah October 29, 2009 at 6:50 pm

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

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Erin, The $5 Dinner Mom October 29, 2009 at 7:45 pm

@daniyah,

How wonderful! Thanks for sharing!

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Miriam October 7, 2009 at 9:28 pm

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 :)

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Stacie October 8, 2009 at 8:19 am

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!

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Beth October 8, 2009 at 12:34 pm

This recipe looks fantastic. Is there any way around the wheat flour? Any substitutions…?

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Erin, The $5 Dinner Mom October 8, 2009 at 1:24 pm

@Beth,

Meaning you don’t want to use it? You could just use all white flour. I typically use half white/half wheat for most of my baking.

Erin

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Samantha October 8, 2009 at 2:06 pm

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!

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Beth October 8, 2009 at 5:53 pm

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.

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Ashley October 8, 2009 at 10:30 pm

I can’t wait to try this recipe!

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Chelle W. October 10, 2009 at 3:16 pm

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

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Erin, The $5 Dinner Mom October 12, 2009 at 7:59 am

@Chelle W.,

I freeze them in freezer plastic baggies. I thaw them on the counter if I remember in time, or if not, they thaw quickly and easily in the microwave. I haven’t found that the taste or texture is altered too much!

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Allison October 13, 2009 at 8:43 pm

I wanted to let you know I baked this today and it turned out awesome. So good.

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Erin, The $5 Dinner Mom October 13, 2009 at 8:51 pm

@Allison,

Thanks for letting me know! I’m so glad it turned out well :) Hope you can enjoy the recipe throughout the fall!

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Carrie October 26, 2009 at 7:42 pm

i’ve got this in my oven now. the batter tasted great when i liked the spatula so i’m sure it’s going to be good.

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Tara September 20, 2013 at 1:32 pm

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.

Reply

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