Raisin and Coconut Pumpkin Bread

1 Jul 2014

Raisin and Coconut Pumpkin Bread

Raisin and Coconut Pumpkin Bread

I am still in Hawaii right now, and it is freaking gorgeous! We climbed Diamond Head, explored the mall, and went to the beach countless times. I swear, every time we are at the beach we see at least two weddings going on.

Raisin and Coconut Pumpkin Bread

And since I can't be baking in my hotel room, I will be talking about something I baked a while back that has been in my drafts section for a while. That's almost as good as baking right?

If only hotels came with an oven and baking supplies. A girl can only dream..

Raisin and Coconut Pumpkin Bread

But let's talk about this bread. I like making pumpkin bread almost as much as I like making banana bread. And even though it is not remotely close to fall, I don't know why we can't be making pumpkin recipes all year round.

Even my pumpkin hating parents loved this bread. And how can you not when you have the irresistible aroma wafting out from the oven, and this resulting bread which stays moist for days? Maybe next time I will make this with pineapple instead of raisins. That is, if I don't get too sick of pineapples after this vacation.

Raisin and Coconut Pumpkin Bread

Raisin and Coconut Pumpkin Bread
printable recipe

What you'll need:
  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 cups brown sugar, packed
  • 2/3 cup white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground all spice
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups pumpkin puree
  • 1 cup canola oil
  • 2/3 cup coconut milk
  • 2/3 cup sweetened flaked coconut
  • 1 cup raisins

  1. Preheat the oven to 350˚F. Lightly spray 2 loaf pans and set aside.
  2. In a large bowl, mix together the flours, sugars, baking soda, salt, all spice and cinnamon until fully combined. Add in the pumpkin puree, oil and coconut milk until fully combined. Fold in the coconut and the raisins until fully incorporated.
  3. Pour the batter evenly into the prepared pans, and bake in the preheated oven for 1 hour and 15 minutes. Remove from the oven, and cover the loaves tightly with foil. Allow the bread to steam for 10 minutes. Remove the foil, and turn the loaves onto wire racks. Tent the foil on top of the loaves, and allow to cool completely.

Adapted from All Recipes

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  1. Whaaaa, who doesn't like pumpkin? Blasphemy. And I agree, pumpkin bread is appropriate year round, mmm.

  2. The pumpkin bread sure looks great! Can't wait to try it. We have pumpkins over here all year round.

  3. This looks soooo good Cathleen! Haha have you been eating that much pineapple yeh? I don't blame you, it's definitely one of the best fruits there is out there :)
    I like Autumny-recipes all year round, as they are usually really comforting and perfect for the evenings at least, when the sun is going down and it isn't quite so warm. I posted a recipe for chai banana bread this morning, thumbs up for tasty bread! Enjoy the rest of your stay in Hawaii, it sounds fantastic :) x

  4. Because you are in Hawaii and because you made this nice bread!

  5. Great combination, love ths recipe. Sounds like your having a great time.

  6. No fair posting while you are in Hawaii! Especially this. But at least it has coconut in it!

  7. Mmm what an addictive bread :D

    Choc Chip Uru

  8. I am big time jealous of your hawaii adventures!! Have fun! This bread looks fabulous..I love pumpkin year-round!

  9. Hawaii is so beautiful. I've only been once and can't wait to go back.
    This bread looks so good. I love the coconut pumpkin combo

  10. Yum! Jealous of the hawaii-ness! Ahh! Always wanted to go. Fantastic recipe too :)

  11. I love to bake with pumpkin too, they make very bright food….not to mention delicious as well! I have not been to Hawaii too, am so envious!

  12. Yay, sounds like you're having lots of fun in Hawaii :) This bread looks delicious - love the coconut and pumpkin combo :)


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