Pumpkin Coconut Bread

Hi everyone!  I hope you had a wonderful Thanksgiving, I sure did!  I have a couple of things to share with you today.  First, I was nominated for this wonderful little award called the Super Sweet Blogging Award.

I have to say, I just love the name, and the picture makes you want to go into the kitchen and whip up a big batch of delicious cupcakes……but I didn’t.  Instead, I decided to share this great recipe for pumpkin coconut bread that is smothered in a scrumptious cream cheese icing.  It is total yumminess!

So, a big thank you to Cathie over at www.helpwithyourlife.wordpress.com  for this nomination and for recognizing my little blog.

Rules for this award include:

  1. Thank the super sweet blogger who made the nomination
  2. Answer the five questions provided with award
  3. Nominate a baker’s dozen of other bloggers

Here are the answers to the sweet questions posed to me:

  1. Cookie or cake?  Cake….I think….that’s a tough one
  2. Chocolate or Vanilla?  Chocolate
  3. What is your favorite sweet treat? Chocolate
  4. When do you crave sweet things the most? At night
  5. If you had a sweet nickname, what would it be? Cocoa

Congratulations to all of my nominees!

www.carlasueeatsweet.wordpress.com

www.sweetandspicylife.com

www.samlovescake.wordpress.com

www.htrecipes.wordpress.com

www.scotchpancakes.wordpress.com

www.saffronandhoney.com

www.recipeshappen.com

www.allyoudoiseat.wordpress.com

www.mommasmeals.wordpress.com

www.lillianscupboard.wordpress.com

www.sugarandspicebaking.com

www.bittersweetblog.wordpress.com

Now, for the recipe!

PUMPKIN COCONUT BREAD

2 eggs, beaten

1 cup sugar

3/4 cup vegetable oil

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 (3 oz) pkg coconut cream instant pudding mix

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1 cup canned or mashed cooked pumpkin

1/2 cup chopped pecans or walnuts (optional)

FOR THE ICING:

8 oz cream cheese, softened

3/4 cup confectioners sugar

2 tbsp milk

Combine eggs,  sugar and oil in a large mixing bowl; beat with electric mixer on medium speed until blended.

Combine flour and next 7 ingredients in a medium bowl; add to sugar mixture alternating with pumpkin, beginning and ending with flour mixture.  Mix after each addition.  Stir in nuts.

Pour batter into a greased and floured 9 x 5 x 3-inch loafpan.  Bake at 350F for 1 hour or until wooden pick comes out clean.  Cool in pan for 10 minutes.  Remove from pan and cool completely on a wire rack.

Combine all ingredients for the icing and beat with electric mixer.  Pour over cooled bread.  Yield: one loaf.

Recipe adapted from Southern Living 1987 Annual Recipes.

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22 thoughts on “Pumpkin Coconut Bread

    1. Thank you Cathie! I am glad you like the post and thank you so much again for the nomination! I liked your nickname choice too. It reminded me of that Neil Young song “Cinnamon Girl”.

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