Here is the recipe for the Coconut Pumpkin Bread I sort of "invented" yesterday out of available ingredients. It actually turned out to be delicious - very moist with a nice crumb. It is definitely on the dessert side of things, almost a loaf cake instead of a quick bread. We had some Mexican friends over last night and they loved it, even the kids.
Makes 2 - 8”X4” loaves.
Preheat oven to 350F
Whisk together dry ingredients:
3 ½ cups white flour
2 cups brown sugar
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
2/3 cup unsweetened flaked coconut (I used unsweetened because that is what I have available - you could use sweetened if you want, but you might want to cut back the sugar)
1 cup toasted walnuts, chopped
Stir together wet ingredients:
1-15 oz can pumpkin (not pie mix) or 2 cups puree
1 cup vegetable oil
2/3 cup canned cream of coconut
Mix dry ingredients and add to mixed wet ingredients. Stir to mix thoroughly but don’t over mix.
Spray or grease pans, spread batter evenly and bake for about one hour at 350F. Top of loaf will NOT seem done. Cool on wire rack for 15 minutes. Remove from pans and apply glaze.
Glaze: Mix about ½ cup powdered sugar with 2-3 TBS of coconut cream until desired consistency. Pour over warm loaves.
Hope you enjoy!