Coconutty pumpkin bread

    1 hour 10 min

    A super-moist pumpkin bread, which is enriched with desiccated coconut and walnuts. Serve thickly sliced for afternoon tea or dessert. This bread is also freezer-friendly.

    92 people made this

    Makes: 2 loaves

    • 400g caster sugar
    • 220g dark brown soft sugar
    • 250ml vegetable oil
    • 4 eggs
    • 425g pumpkin puree
    • 440g plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons salt
    • 1/2 teaspoon ground cloves
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon ground allspice
    • 1 teaspoon ground nutmeg
    • 150ml water
    • 75g desiccated coconut
    • 60g chopped walnuts

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23x13cm loaf tins.
    2. Mix together sugars, oil and eggs. Mix in pumpkin puree. Add flour, salt, bicarbonate of soda, spices and water. Stir together until just moistened. Stir in coconut and walnuts. Pour batter into prepared tins.
    3. Bake for 60 minutes or until tester inserted in the centre comes out clean.

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    Reviews in English (67)


    Really nice and moist, didn't have ground cloves so added a big sprinkle of ginger - worked well. Will definatley make again  -  21 Nov 2015


    Wow amazing will definitely make gain :-)  -  17 Nov 2013


    This is an amazing bread, I made two, one of which I did freeze ( I think this one is actually better, as it cuts better ) . We have been eating this with warm custard and a cup of tea - perfect!  -  16 Oct 2013

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