Pumpkin Coconut Bread

This is a wonderful bread to serve during the fall holidays. The coconut makes it moist.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.

Step: 2

Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.

Step: 3

Bake for 60 minutes, or until tester inserted in the center comes out clean.

Per Serving: 296 calories; protein 3.6g; carbohydrates 43.3g; fat 12.7g; cholesterol 31mg; sodium 365.1mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.