Pumpkin Coconut and Walnut Bread

Pumpkin Coconut and Walnut Bread


63 people made this

About this recipe: A super-moist pumpkin bread, which is enriched with coconut milk. This cake is sweet, lightly spiced and packed full of coconut and walnuts. Serve thickly sliced as a snack, dessert, for afternoon tea, elevenses or in packed lunches.

Kevin Ryan

Makes: 2 loaves

  • 450g plain flour
  • 440g dark brown soft sugar
  • 135g caster sugar
  • 425g pumpkin puree
  • 250ml vegetable oil
  • 150ml coconut milk
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 60g unsweetened desiccated coconut
  • 115g walnuts, toasted and chopped

Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour two 20x10cm loaf tins.
  2. Combine flour, sugars, pumpkin, oil, coconut milk, bicarbonate of soda, salt and spices. Mix until well blended. Fold in coconut and walnuts. Pour into prepared tins.
  3. Bake for about 1 hour and 15 minutes or until an inserted skewer comes out clean. Remove from oven. Cover with foil tightly and allow to steam 10 minutes. Remove foil and turn out onto cooling rack. Tent lightly with the foil and allow to cool completely.


Pumpkin puree can be purchased online.

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