Pumpkin coconut bread gives the baking side of the site another island-friendly loaf that still leans on produce and coconut instead of generic cake flavors. It helps diversify the sweet-bread section.
If you enjoy this style of Pacific cooking, you may also want to try pumpkin roro, lolo bun.
Ingredients
- 2 cups flour
- 1 cup pumpkin puree
- 1/2 cup coconut milk
- 1/2 cup sugar
- 1 egg
- 1 teaspoon baking powder
Instructions
- Mix the flour, sugar, and baking powder.
- Stir in the pumpkin puree, coconut milk, and egg.
- Pour into a greased loaf pan.
- Bake until set and golden.
- Cool before slicing.
Helpful Tips
- Do not overmix the batter.
- Let the loaf cool so it slices cleanly.
FAQ
Is this bread very sweet?
It is mildly sweet, more like a snack loaf than a dessert cake.
Can spices be added?
Yes, cinnamon or nutmeg can work well.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 592 kcal |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 145.9 g |
| Protein | 22 g |
| Sodium | 71 mg |
| Cholesterol | 93 mg |
Leave a Reply