Coconut Pumpkin Bread

Coconut Pumpkin Bread |
It started back in August with some #cakelove. In September I added some #ricelove dishes to my dinner menu. In October I drooled over some amazing #applelove recipes.
I was secretly having my fingers crossed hoping this month there will be some #pumpkinlove shown in the blogosphere. And guess what? This month theme is pumpkin/squash love! Hooray!! Excuse me for saying again but I LOVE pumpkin and winter squash <3
I made this bread few days ago, inspired by a photo Rachel (La Fuji Mama) shared on Instagram. While I was waiting for her to share the recipe I made my own version. I’m gonna try her recipe too, until then this what I came up with.
Coconut Pumpkin Bread |
I roasted my own pumpkin but you can use canned one if you prefer. The sweetness provided by the pumpkin is not overwhelming. I named the bread coconut-pumpkin because the coconut flavor takes over the pumpkin one. If you’re not into coconut as much as I’m but still want to make this bread, you can replace half of the cultured coconut milk with water or milk and the coconut oil can be replaced with olive oil or butter.
The quantities listed below make 3 loaves. If you’re wondering what I did with all of them, let me show you a hint
Coconut Pumpkin Bread |
Coconut Pumpkin Bread (vegan)
2 envelopes/14 grams dry yeast
1/3 lukewarm So Delicious unsweetened coconut milk beverage
2 cups puree roasted pumpkin
1 1/2 tsp sea salt
1/3 cup melted Kelapo coconut oil
2 cups So Delicious cultured coconut milk
4 cups whole wheat flour
5 cups all-purpose flour
In your stand up mixing bowl add the lukewarm coconut milk. Sprinkle the dry yeast on top and wait until it dissolves and it is foamy.
Meanwhile sift together the flours and salt. Set aside.
Now add to the yeast mixture the puree pumpkin, coconut milk, cultured coconut milk and stir until incorporated. Slowly add about 1/4 to 1/2 cup flour at a time until the dough comes clean from the sides of the bowl.
Place it into an oiled bowl, cover with plastic foil and leave until doubled in volume. Should take somewhere between 1 hour and 1 hour and 15 minutes.
Divide the dough in three balls and place them on baking sheets. Cover again and let rest for another half an hour. Meanwhile preheat the oven to 375F.
Just before baking the bread, with a sharp knife make few slashes on the sides of  the dough to allow it to rise while baking.
Bake for about 40 minutes. Let it cool and enjoy!
Sending love your way,

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Dionne Baldwin says

    Oh well now look at that! What a great gift idea! This bread looks so beautiful! And delicious! I have this one saved.

  2. Tina says

    You are amazing when it comes to making bread! Glad you got creative instead of waiting on the recipe from Rachel. Wish I had received one of those extra loaves-I am sure it has an awesome flavor and texture.

  3. Amalia says

    This looks fabulous! I love coconut and I think pumpkin does great with it. I like your creativeness…I've never heard of coconut bread, let alone coconut pumpkin bread, so this sounds awesome!

  4. healthyfoodietravels says

    How interesting! This looks like bread with a consistency as dense as the German breads I'm used to – and I've never had that sort of bread with pumpkin or coconut! I've been on a total coconut high lately, I'm really intrigued by this recipe :)

  5. Kate @ Kate from Scratch says

    I agree with Emily. This is definitely a perfect little treat for someone you love. Adorable and delicious!

  6. Sandra says

    Really Amazing idea, Roxy! I can imagine the aroma of your bread, and your pictures are fantastic!
    I have to say I did make my bread as a gift for few people last year, and I think I will do it this year too! Thanks for the inspiration!!!

  7. Nami | Just One Cookbook says

    How you come up with the idea of coconut and pumpkin together. I'm imagining the flavor and already crave for a bite (or more actually). It's always "mystery" to me how people come up with a bread recipe from scratch. Because you have to work with imagination since you can't see the result until you bake it. Beautiful bread and too bad I can't have a piece~~!

  8. Jeanette says

    What a pretty loaf – and a great idea to share for the holidays. I am a coconut lover, and would love to try this recipe.

  9. Junia says

    i'm so glad that you decided to join us for #squashlove! wow coconut and pumpkin are a flavorful combo! 😀 have a wonderful day roxana. ps – do u want to be a part of our #lovebloghop email list? send me a DM on twitter if yes!

  10. Kitchen Belleicious says

    Humm, this sounds and looks delicious. I love coconut but never thought about adding it to bread before. Genius

  11. Biren @ Roti n Rice says

    Your coconut pumpkin bread sounds wonderful! I have used coconut as a filling but not the milk in the bread. I will have to try it soon.

  12. thecompletecookbook says

    Wow Roxana, what a different bread! I would never have thought to make coconut and pumpkin bread – it looks absolutely scrumptious!
    :-) Mandy

  13. Wendy Irene says

    Roxana, I love how you packaged it with a pretty orange bow. It looks so beautiful like that! Have a wonderful weekend!

  14. The Mom Chef says

    The bread is gorgeous. I think you did an incredible job coming up with the recipe from looking at a photo. Wow.

  15. Elisabeth says

    Hi Roxana-Your bread is so exotic with the coconut addition, and so unique, delicious, and a perfect loaf of bread!
    Thank you for offering to guest post; will sure to be asking you for the next time when I will leave town!
    I left you 2 comments previously, from our 2nd hotel stay, at their lobby's computer, but for some reason it didn't indicate that it went through!

  16. Becky says

    Thanks for the pumpkin love. Your bread looks soo good, and such a great idea for gifts.

    I added my Pumpkin Cranberry Bars to the Linky party, while I was here. Thanks

  17. Annapet says

    La Fuji Mama sure is inspiring, and a wonderful person to boot!

    Vegan Coconut Bread? Wow! This takes me back to the Philippines…Pan De Coco =).

    Thanks for the virtual trip to the tropics, Roxana.

  18. BonnieBanters says

    Thanks for a great recipe in which I can use some of that roasted pumpkin we have and also some of that wheat flour of which we have tons!

  19. Chef Dennis says

    your pumpkin bread looks delicious, I have never baked anything vegan, and you my friend have truly become the accomplished baker.
    Thanks for sharing your creation!

  20. Hyosun Ro says

    I love pumpkin and winter squash too. This bread looks and sounds delicious, especially with the addition of coconut milk. Great recipe!

  21. Yuri - Chef Pandita says

    I was drooling over Rachael's pumpkin coconut bread as well :) yours turned out so pretty, I love coconut in sweet and savory dishes. Yay for #squashlove 😀

  22. kita says

    Pumpkin and coconut in one of your stunning breads? Oh I have died and gone to heaven. Those flavors sound like they are killer together!

  23. Magic of Spice says

    What a delightful bread! Love that you used coconut oil and milk…such a wonderful and flavorful combination with the pumpkin :)

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