Posts Tagged by pumpkinfest

Coconut Pumpkin Bread #PumpkinFest

Coconut Pumpkin Bread

 

Nothing screams Autumn more than pumpkin, but what do pumpkin and coconut scream when they get together?  The combination of these two amazing flavors result in cool twist on pumpkin bread – and the secret ingredient – pudding mix- helps keep everything super moist. We’ve had this recipe in rotation at our house for several years and originally came from a wonderful friend at the office. The ladies I work with are phenomenal cooks and bakers, and they’re always more than happy to share their recipes.

This quick and easy bread is nothing more than mixing the wet and dry ingredients separately and then bringing everyone together in a big, happy bowl. This recipe make three loaves of bread, but can easily be doubled for freezing or gifting.  You can also make mini-loaves (cut the cooking time in half) very easily.

The secret ingredient!  Shhh…you won’t tell, will you?

Secret Ingredient

So moist and yummy! I think you could make this all year round. It could be tropical, right? Maybe add a little crushed pineapple to the batter – Pina Colada Pumpkin Bread?

A Slice of Coconut Pumpkin Bread

Coconut Pumpkin Bread

Yields 3 loaves.

Ingredients

5 eggs

2 cups canned pumpkin

2 cups sugar

1-1/4 cups canola oil

3 cups all-purpose flour

2 packages (3.4 ounces each) instant coconut pudding mix

3 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon ground nutmeg

3 quarter cup chopped pecans

1/2 cup shredded coconut

 

 

Directions

In a large bowl, beat the eggs and pumpkin until smooth. Add sugar and oil, and mix well.

Combine the flour, pudding mixes, cinnamon, baking soda and nutmeg. Add to the pumpkin mixture.

Stir in nuts. Transfer to three greased 8 inch x 4 inch x 2 inch loaf pans. Bake at 350 degrees Fahrenheit for 60 to 65 minutes or until toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan and to wire racks to cool completely.

 

A Slice of Coconut Pumpkin Bread

Chunky Apple Pumpkin Bread #PumpkinFest

Apple Pumpkin Bread Recipe

I could probably eat pumpkin bread every single day. I wish we weren’t so hung up on only having it in the fall. What’s that about?

This yummy twist on pumpkin bread is amazing! Apples are a delicious companion to pumpkin.  If you think about it, they hang out with the same friends…like cinnamon and nutmeg.  It just makes sense to toss them into the pool with their buds!

This recipe is so simple. Mix the dry, mix the wet, mix them together.  Easy, right?

Let’s start with the dry ingredients. I think all the spices in this bread are so beautiful and fragrant.

Pumpkin Bread Dry Ingredients

Next, whisk together the wet ingredients – water, eggs, oil and pumpkin – and incorporate it into the dry mixture. Don’t mix it too much. Just until it’s all combined and you don’t see any more flour. Then gently fold in the apples and nuts. We use walnuts most of the time, but I only had pecans on hand this time. They’re good, too!

Pecans and Apples

Pour the batter into a prepared loaf pan and bake.  Then, as if I have to actually say this out loud, do a quick quality control check of the batter (aka “lick the bowl”!)

Apple Pumpkin Bread

While it bakes, your house will smell fabulous! You might find that people migrate to the kitchen and start milling around. They’ll act all casual, like they really have important business there, but it’s actually in anticipation of the bread.  Test it for doneness with a toothpick – or with a broom straw like I did growing up – and let it cool.

Serve it up to your loiterers…you’ll be their favorite person of the day. They might even wash a dish for you!   (No. Sorry. I know. I went too far.)

Enjoy your apple pumpkin bread!

Chunky Apple Pumpkin Bread

 

 

Chunky Apple Pumpkin Bread

Yields 1 loaf or about 12 slices.

Ingredients

1-2/3 cups all-purpose flour

1-1/2 cups sugar

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon baking powder

1/4 teaspoon ground cloves

1 cup canned pumpkin

1/2 cup water

2 eggs

1/3 cup canola oil

1 cup peeled tart apples, chopped

3/4 cup chopped walnuts or pecans

Directions

 

In a large bowl, combine the dry ingredients – flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder, and cloves.

In another bowl, whisk the pumpkin, water, eggs and oil. Stir the mixture into the dry ingredients just until combined.

Fold in apples and nuts.

Pour into a greased 9 inch x 5 inch x 3 inch loaf pan. Bake at 325 degrees Fahrenheit for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool.