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Coconut Pumpkin Nut Bread

Rated as 4.55 out of 5 Stars

"This bread takes pumpkin bread to a whole new realm. I invented this one day when thinking of how to make pumpkin bread retain its moistness even longer. Solution: coconut milk!"
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1 h 35 m servings 374
Original recipe yields 20 servings (2 - 8 x 4 inch loaves)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
  2. Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut and nuts. Pour into prepared pans.
  3. Bake for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 374 calories; 19.3 48.9 3.8 0 303 Full nutrition

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Read all reviews 52
  1. 67 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

A bit sweet, but very very good.

Most helpful critical review

My husband and I did not care for this recipe. Sounded flavorful and exciting. However, it failed to deliver! The recipe itself was a simply good moist bread but we were expecting something more...

Most helpful
Most positive
Least positive

A bit sweet, but very very good.

This is now one of our favorite quick bread recipes. The addition of the coconut milk and the dark brown sugar was awesome. The taste incredible.

It's a must during the fall season

Very good. Left out the flaked coconut.

Very good cake-like bread. Only changes I made were to use pecans instead of walnuts (what I had), to top the bread with coconut before putting it in the oven (although I'd do that about mid-wa...

Very Moist! I scaled the recipe to 10 servings and used 2 mini loaf pans. I subbed canola oil in place of vegetable oil. Also, I had to use sweeten coconut so I cut the sugars in half. Baked 35 ...

My all time favorite pumpkin bread recipe, hands down! I have been making this recipe since the Fall of 2000. It comes out so moist and perfect every time. Its a failproof recipe. I use swe...

Marvelous recipe. I made it often while living on the Caribbean coast of Nicaragua, using fresh-squeezed coconut milk, hand-grated coconut, and canned pumpkin from a church pantry that nobody l...

We LOVED it! I make mini muffins and keep them in the freezer and because they are so moist they keep great. I can pull them out for my toddler son for breakfast and he loves them. I did cut ...