Recipes > Coconut-Pecan Pumpkin Bread

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Guests have been loving this new bread that Anne's been serving this fall! 

DIRECTIONS:

  • Preheat oven to 350 degrees F (175 degrees C)
  • Grease and flour two 9 x 5 inch loaf pans.
  • Combine Eggs, Oil and sugars together
  • Mix in Pumpkin Puree
  • Add salt, flour, baking soda
  • Add Water and still until just moistened
  • Stir in coconut and pecans
  • Pour batter into greased and floured pans
  • Bake for 60 mins or until done (Test center with toothpick which will come out clean when done)

Ingredients

  • 4 Eggs
  • 2 cups white sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 2/3 cup water
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans

House Hint - This bread freezes well so make a few loaves at a time



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Thursday, August 28, 2014