Wickedly Delicious Coconut Pumpkin Bread for Halloween

The first time I baked coconut pumpkin bread, my kitchen smelled like autumn wrapped in a warm hug. From the earliest days of sharing quick, easy, and family-friendly recipes on Eminent Recipes, I’ve loved creating dishes that feel comforting yet special. This coconut pumpkin bread recipe is perfect for busy weeknights or cozy weekends, customizable with coconut sugar, walnuts, or coconut milk, making it a moist, flavorful treat everyone will enjoy.

Why You’ll Love This Recipe

This coconut pumpkin bread recipe is a must-try for anyone who loves moist, flavorful, and easy-to-make baked goods. Perfect as a quick breakfast, cozy snack, or family-friendly dessert, this pumpkin bread recipe with coconut milk and coconut oil brings rich flavor and tender texture to every slice. Whether you’re making a vegan pumpkin bread with coconut milk, adding walnuts and raisins, or using coconut sugar for a healthy twist, this easy coconut pumpkin bread is versatile, customizable, and one of the best coconut pumpkin bread recipes you’ll ever try. With options like coconut flour pumpkin bread or pumpkin bread with mayonnaise, this a bountiful kitchen coconut pumpkin bread recipe ensures every loaf is moist, comforting, and perfect for busy weeknights or special occasions. Try this coconut pumpkin bread recipe today and enjoy the irresistible combination of pumpkin, warm spices, and the subtle sweetness of coconut.

Ingredients for This Recipe

This coconut pumpkin bread recipe combines wholesome ingredients to create a moist, flavorful loaf perfect for breakfast, snacks, or dessert. All-purpose flour forms the base, while coconut flour adds a subtle tropical flavor and extra fiber for a healthy twist. Coconut oil or mayonnaise keeps the bread tender, and coconut sugar provides gentle sweetness. Pumpkin puree and warm spices like cinnamon, nutmeg, and ginger give that classic fall flavor. Optional add-ins such as walnuts and raisins enhance texture, while coconut milk or a vegan alternative keeps this pumpkin bread recipe moist and versatile. This easy coconut pumpkin bread is customizable, making it one of the best coconut pumpkin bread recipes for busy weeknights or cozy weekend baking. Top with shredded coconut and brown sugar for a delightful finish, turning this a bountiful kitchen coconut pumpkin bread into a crowd-pleasing treat everyone will love.

🛒 Ingredients (for one 9×5-inch loaf):

For the Bread:

1 ¾ cups all-purpose flour (or 1 ½ cups flour + ¼ cup coconut flour for coconut flour pumpkin bread)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup coconut oil, melted (pumpkin bread recipe coconut oil for moist coconut pumpkin bread)
½ cup mayonnaise (optional, for extra moistness; pumpkin bread with mayonnaise)
¾ cup coconut sugar (or brown sugar; pumpkin bread with coconut sugar)
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
¼ cup coconut milk (or regular milk; vegan pumpkin bread with coconut milk)
½ cup chopped walnuts or raisins (optional; pumpkin bread with walnuts and raisins or pumpkin bread recipe with walnuts)

For Topping (Optional):

2 tablespoons shredded coconut
1 tablespoon brown sugar

How to Make This Recipe

Making this coconut pumpkin bread recipe is simple, easy, and perfect for creating a moist, flavorful loaf that the whole family will love. Combining pumpkin puree, warm spices, and coconut ingredients like coconut oil, coconut sugar, or coconut milk ensures every slice is tender and full of flavor. This a bountiful kitchen coconut pumpkin bread is customizable, allowing you to add walnuts, raisins, or even use coconut flour for a healthier twist. Whether you’re making a vegan pumpkin bread with coconut milk or a pumpkin bread with mayonnaise for extra moisture, following these steps will give you one of the best coconut pumpkin bread recipes.

🛒 Steps:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper for easy removal.
2. In a medium bowl, whisk together all-purpose flour (or coconut flour for coconut flour pumpkin bread), baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, mix coconut oil (pumpkin bread recipe coconut oil), mayonnaise (optional; pumpkin bread with mayonnaise), and coconut sugar (pumpkin bread with coconut sugar) until smooth.
4. Beat in eggs one at a time, then add vanilla extract, pumpkin puree, and coconut milk (vegan pumpkin bread with coconut milk) until fully combined.
5. Gradually fold dry ingredients into the wet mixture, making sure not to overmix. Fold in walnuts or raisins if desired (pumpkin bread with walnuts and raisins or pumpkin bread recipe with walnuts).
6. Pour batter into prepared pan and optionally sprinkle shredded coconut and brown sugar on top for extra flavor and texture.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Slice and serve this moist coconut pumpkin bread recipe.
9. Store leftovers wrapped tightly at room temperature for 3 days, or freeze for longer storage (easy coconut pumpkin bread for busy weeknights).

Expert Cooking Tips

Creating the perfect coconut pumpkin bread recipe is all about balancing flavors, textures, and moisture. Using coconut oil, mayonnaise, or coconut milk ensures your loaf stays soft and tender, while coconut sugar adds subtle sweetness. Adding walnuts, raisins, or using coconut flour creates a wholesome, nutrient-rich variation. This a bountiful kitchen coconut pumpkin bread can be adapted for vegan diets, made healthier, or customized for extra moistness. Following these expert tips will help you achieve one of the best coconut pumpkin bread recipes every time.

💡 Expert Tips:

• Use coconut oil (pumpkin bread recipe coconut oil) instead of butter for a naturally moist coconut pumpkin bread with a subtle tropical flavor.
• For extra moistness, incorporate mayonnaise (pumpkin bread with mayonnaise) or coconut milk (vegan pumpkin bread with coconut milk) into the batter.
• Fold in walnuts or raisins (pumpkin bread with walnuts and raisins / pumpkin bread recipe with walnuts) for added texture and flavor.
• If using coconut flour (coconut flour pumpkin bread), increase wet ingredients slightly to maintain a soft, moist coconut pumpkin bread recipe.
• Sweeten naturally with coconut sugar (pumpkin bread with coconut sugar) for a healthier loaf without sacrificing taste.
• Avoid overmixing to preserve the tender crumb that makes this easy coconut pumpkin bread so desirable.
• Customize toppings with shredded coconut or brown sugar for an extra touch that enhances both flavor and appearance.
• Bake until a toothpick comes out clean for the best moist coconut pumpkin bread every time.

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This coconut pumpkin bread recipe is a versatile, flavorful, and easy-to-make treat that the whole family will enjoy. From a bountiful kitchen coconut pumpkin bread made with coconut oil, coconut sugar, or coconut milk, to variations like pumpkin bread with mayonnaise or coconut flour pumpkin bread, every loaf is moist and delicious. Whether you’re baking a vegan pumpkin bread with coconut milk or adding walnuts and raisins for extra texture, this easy coconut pumpkin bread is truly one of the best coconut pumpkin bread recipes for any occasion.

Coconut Pumpkin Bread

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• Author: Savannah
• Total Time: 50–55 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A moist, spiced pumpkin bread infused with the rich flavor of coconut. Perfect for fall breakfasts, brunch, or a cozy dessert. This bread uses coconut oil or coconut milk for extra tenderness and can be customized with walnuts, raisins, or coconut sugar for added sweetness.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9×5-inch loaf):

For the Bread:

• 1 ¾ cups all-purpose flour (or 1 ½ cups flour + ¼ cup coconut flour for a coconut twist)

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ½ cup coconut oil, melted

• ½ cup mayonnaise (optional, for extra moistness)

• ¾ cup coconut sugar (or brown sugar)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree

• ¼ cup coconut milk (or regular milk)

• ½ cup chopped walnuts or raisins (optional)

For Topping (Optional):

• 2 tablespoons shredded coconut

• 1 tablespoon brown sugar

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Instructions

📝 Instructions:

Step 1: Prep Oven & Pan
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour(s), baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Step 3: Mix Wet Ingredients
In a large bowl, combine coconut oil, mayonnaise (if using), and coconut sugar. Beat in eggs, one at a time, then add vanilla extract, pumpkin puree, and coconut milk until smooth.

Step 4: Combine
Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix. Fold in walnuts or raisins if using.

Step 5: Bake
Pour batter into prepared loaf pan. Sprinkle shredded coconut and brown sugar on top if desired. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool & Serve
Allow bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

• Moisture Tip: Using coconut oil, mayonnaise, or coconut milk ensures a soft, tender loaf.
• Flavor Variation: Add chocolate chips, dried cranberries, or swap walnuts for pecans.
• Make Ahead: Bake a day ahead; wrap tightly and store at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 40–45 minutes
• Category: Dessert / Snack / Breakfast
• Method: Baked
• Cuisine: American / Fall