Pumpkin Coconut Bread

Hi everyone!  I hope you had a wonderful Thanksgiving, I certainly 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 outstanding 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!













Now, for the recipe!


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)


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 loaf pan.  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.


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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