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.
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..
But let’s talk about this Raisin and Coconut Pumpkin 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
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 cups brown sugar, packed
- 2/3 cup granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground all spice
- 1 1/2 tsp ground cinnamon
- 2 cups pumpkin puree
- 1 cup canola oil
- 2/3 cup coconut milk
- 2/3 cup sweetened shredded coconut
- 1 cup raisins
Instructions
- Preheat the oven to 350˚F. Lightly spray 2 loaf pans and set aside.
- 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.
- 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 allow to cool completely in the pan.
I love this unique twist on a classic pumpkin bread recipe! I bet it’s so delicious and flavorful!
It is so good 🙂
This raisin and coconut pumpkin bread looks so hearty and delicious! I love the texture you’ve added in this recipe and it’s hearty enough to grab a slice for breakfast too!
Yes! I love this for breakfast 🙂
I just love the addition of coconut! It adds such an unexpected twist to your typical pumpkin bread. Thanks so much for sharing!
It is one of my favourites. Thanks Amanda 🙂
I love the rich, golden colour of these! I make so many different types of bread during the week – we use them for breakfasts, snacks and lunch boxes. This recipe is perfect for my husband to take to work to share too!
Yes!! Thanks Jacqui 🙂
This bread is perfect for Fall! But I agree, I could eat pumpkin bread all year long, any season!
It’s so good at any time of the year 😉
What a great flavor pairing by adding the raisins and coconut to this bread.
Personally I am a raisin fan, so this is one of my favourites 🙂