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!