Vegan Pumpkin-Coconut Bread

Name: Vegan Pumpkin-Coconut Bread
Prep time: 20 min
Total time: 1 h 20 min
Yield: 1
Ingredients: 1 3/4 cup Gold Medal™ unbleached all-purpose flour; 1 cup packed brown sugar; 2 1/2 tablespoons granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspooon salt; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup pumpkin pie filling; 1/2 cup vegetable oil; 2 1/2 tablespoons maple syrup; 2 1/2 tablespooons water; 1/2 cup sweetened or unsweetened coconut; 1/2 cup chopped pecans (optional)

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Prep 20 min
Total 1 hr 20 min
Servings 1

A delicious, unique (and egg/dairy-free!) quick bread. MORE+ LESS-

By Girl Versus Dough

Updated November 4, 2014

Ingredients

1 3/4

cup Gold Medal™ unbleached all-purpose flour

cup packed brown sugar

2 1/2

tablespoons granulated sugar

teaspoon baking soda

1/2

teaspoon baking powder

1/2

teaspooon salt

1/2

teaspoon vanilla extract

1/2

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

cup pumpkin pie filling

1/2

cup vegetable oil

2 1/2

tablespoons maple syrup

2 1/2

tablespooons water

1/2

cup sweetened or unsweetened coconut

1/2

cup chopped pecans (optional)

Steps

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1

Preheat oven to 350°F. In a large bowl or bowl of a stand mixer, combine flour, sugars, baking soda, baking powder, salt, cinnamon and nutmeg.
2

In a separate medium bowl, whisk together vanilla extract, pumpkin, oil, syrup and water.
3

Pour wet ingredients into dry ingredients and stir until just combined.
4

Fold in coconut flakes. Pour batter into a lightly greased loaf pan and top with chopped pecans, if desired. Bake for about 1 hour or until a toothpick inserted in the center of the loaf comes out clean.
5

Cool for 10 minutes in pan and then completely on a cooling rack before slicing or serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I have something to confess: Making this bread was a bit of an experiment.

Though most recipes are experiments of a sort, I wanted to put nearly everything I had lurking in my cabinets into one quick bread.

It was a risk, to be sure. But surprisingly (and thankfully!), my mad scientist spontaneity resulted in a delicious recipe, and I’m excited to share it with you.

I’d never thought to combine pumpkin and coconut in a bread before, but let me tell you, it works! This Vegan Pumpkin-Coconut Quick Bread is a delicious pairing. You might think it is a questionable combination, but you have to try it for yourself!

What I like about this bread is neither the pumpkin nor the coconut flavoring (nor the pecans on top or the spices in the middle) stand out on its own – they all work together to form one harmonizing flavor that isn’t like anything else.

It’s sweet, but also spicy; light and yet, dense; perfect for spring and summer, but also comforting enough for a fall recipe (but let’s keep thinking about spring and summer for now, shall we?). It’s the kind of thing you can take to a dinner with friends and surprise them by promising that pumpkin and coconut really do go together. Once they taste it, they’ll agree.

Plus, it’s vegan – meaning there’s no dairy and no egg in the mix. Unless you specifically tell people, I doubt anyone will even notice the difference.

Try this unique combination for yourself – and feel free to add other funky flavors, too! Dried cranberries, perhaps? Chocolate chips (make sure they're vegan)? The only way to tell if it works is to try it.

Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!