Sunday, October 18, 2009

Pumpkin Coconut Bread

Tried this after seeing it on Coconut & Lime. I substituted light coconut milk and 1 cup whole wheat pastry flour/1 cup all purpose flour, and added an additional 1/3 cup of coconut to the bread itself.
It turned out pretty well, and had a very mild coconut flavor. A soft, chewy quick bread -- great warm with a little butter, and wonderful for fall.

5 tablespoons butter, at room temperature
2/3 cup light brown sugar
3/4 cup pumpkin puree (canned pumpkin)
2/3 cup sweetened flaked coconut, divided
1/3 cup coconut milk (can use light)
1 egg, at room temperature
2 cups flour (I used 1 cup whole wheat pastry + 1 cup all purpose)
2 teaspoons baking powder (+ ~1/2 tsp extra for altitude)
1/4 teaspoon salt

Directions:Preheat oven to 350. Grease and flour or spray (with baking spray with flour) 1 loaf pan. In a medium mixing bowl, combine sugar and butter until fluffy. Add the coconut milk, egg and pumpkin, mix until thoroughly incorporated. Add flour, baking powder, and salt, mixing thoroughly. Stir in 1/3 cup coconut. Pour into prepared loaf pan. Sprinkle with 1/3 cup coconut if desired. Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan about 5 minutes then invert to a wire rack.

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