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Pumpkin Bread With Coconut And Raisins

This Pumpkin Bread With Coconut and Raisins is perfectly sweet, moist and tender with plenty of warm spices. It’s a delicious fall treat that you’ll want to make all season long!

And it’s super easy! Just mix all of the ingredients together by hand in one bowl, then pour the batter into a loaf pan, bake, cool, and enjoy!

So, tomorrow is the first day of fall and the official start of all the warm and cozy cooking…soups, stews, casseroles, and so many yummy recipes with apples and – my favorite – pumpkin.

Oh, how I love this time of the year!

I’m kicking things off with this delicious pumpkin quick bread that is studded with flakes of sweet coconut and plump, juicy raisins, both of which help keep it nice and moist.

And if you never thought of pairing pumpkin and coconut before, it’s a fabulous combination!

I also use a generous amount of my homemade pumpkin pie spice, which is a combination of cinnamon, ginger, nutmeg, allspice, and cloves and makes this bread so flavorful.

Your house will smell like fall heaven while this is baking. It will be hard waiting for it to cool down before you can dig in.

Enjoying a slice while it is still every-so-slightly warm from the oven and the crust is still a bit crispy is absolutely amazing and highly recommended. It doesn’t get any better than that!

2 slices of pumpkin bread with coconut and raisins on a white plate with the loaf on a cutting board in the background

Ingredients You Need:

Note: Ingredient amounts are in the recipe card below.

  • Cooking spray
  • White sugar
  • Light brown sugar
  • Eggs
  • Canned pure pumpkin (not pumpkin pie filling)
  • Vegetable oil
  • Water
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Pumpkin pie spice*
  • Sweetened flaked coconut
  • Raisins

*Check out my recipe for Homemade Pumpkin Pie Spice, which is what I use and recommend (although a store-bought blend is fine too). You might already have all the ingredients you need in your spice cabinet to make it!

Note: The above video is just a brief overview of the steps. Scroll down to the recipe card for the full printable recipe with detailed instructions.

Recipe Tips & Tidbits:

  • Be sure to use pure canned pumpkin, which is pumpkin and nothing else, and not pumpkin pie filling, which has added sugar and spices (those darned cans can sometimes look very similar when you’re in a hurry!).
  • No parchment paper? No problem! Just spray the pan and continue with the recipe (the parchment just makes it easier to remove the finished loaf from the pan).
  • When doing the toothpick test, poke the bread in several spots near the center just to be sure. I like to go in where the cracks are on top rather than where the top is crusty; I seem to get a more accurate test that way.
    • A few moist crumbs are okay. You just don’t want to see any wet batter.
  • Sometimes quick breads can sink just a little in the middle as they cool, which is normal because they are so dense. But if your bread has sunk quite a bit, chances are the middle wasn’t done/cooked all the way through.
  • If the bread isn’t done yet and the top is starting to get too brown for your liking, lightly tent the loaf with a piece of aluminum foil.
  • Not in the mood for coconut or raisins? You can leave one or both of them out. This bread is great plain too!
  • Want nuts? Add some chopped walnuts or pecans (½ cup or so).
pumpkin bread in a loaf pan with serving plates in the background

Storage & Freezing:

  • Wrap cooled pumpkin bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 2 days or in the refrigerator for up to a week.
  • To freeze: Once cooled, wrap the loaf tightly in plastic wrap and then aluminum foil (and if you want a little extra protection, put it in a freezer bag…air is the enemy!). Freeze for up to 2 to 3 months.
    • To thaw: partially unwrap the frozen loaf and let it sit at room temperature until thawed (this helps keep condensation from forming, which can make your bread soggy on the outside). Once thawed, wrap it back up.
  • You can also freeze individual slices, which enables you to take out as many slices as you need without having to thaw a whole loaf. Wrap each one in plastic wrap and foil; then store them in a freezer bag. Thaw and enjoy!
loaf of pumpkin bread with coconut and raising on a cutting board with a knife

Enjoy this scrumptious pumpkin bread for breakfast, brunch, dessert, or as a snack…with or without a slathering of butter.

And don’t worry…I didn’t forget about the rest of the pumpkin in that can. Up next are some yummy Pumpkin Oatmeal Smoothies that’ll use up every last bit. Stay tuned!

I hope you try this Pumpkin Bread With Coconut and Raisins recipe and love it as much as I do. Thanks for visiting today!

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More Pumpkin Recipes You Might Like…

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

loaf of pumpkin bread on a cutting board with 2 slices

Pumpkin Bread With Coconut And Raisins

This Pumpkin Bread With Coconut and Raisins is perfectly sweet, moist and tender with plenty of warm spices. It's a delicious fall treat that you'll want to make all season long!
Print Pin Save Rate & Comment
Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 55 minutes
Servings: 12 slices (recipe makes 1 loaf)
Estimated Calories: 289

Ingredients

  • cooking spray
  • ¾ cup white sugar
  • ¼ cup light brown sugar
  • 2 large eggs
  • 1 cup canned pure pumpkin, not pumpkin pie filling
  • ½ cup vegetable oil
  • ¼ cup water
  • 1 teaspoon vanilla extract
  • cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 tablespoon pumpkin pie spice, I use and recommend my homemade pumpkin pie spice
  • 1 cup sweetened flaked coconut
  • ½ cup raisins

Instructions

  • Preheat the oven to 350°F.
  • Spray a 9×5-inch loaf pan with cooking spray; line the pan with a piece of parchment paper that covers the bottom and comes up and over the two longer sides of the pan.
    If you don't have parchment paper, no problem! Just spray the pan and proceed with the recipe. The parchment paper just makes it a little easier to remove the finished bread from the pan.
  • In a large bowl, whisk together the white sugar, light brown sugar, eggs, pumpkin, oil, water, and vanilla extract until well-combined.
  • Add the flour, baking soda, baking powder, salt, and pumpkin pie spice to the bowl; stir just until combined (don't overmix).
  • Add the coconut and raisins; fold them into the batter.
  • Pour the batter into the prepared loaf pan.
  • Bake for 65 to 75 minutes or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay; just no wet batter). The bread should also be pulling away from the pan.
    Test it in a few spots near the center just to be sure. I like to go in where the cracks are on top rather than where the top is crusty; I seem to get a more accurate test that way.
    If the bread isn't done yet and the top is starting to get too brown for your liking, lightly tent the loaf with a piece of aluminum foil.
  • Allow the loaf to cool in the pan for 10 minutes, then remove the loaf from the pan to a wire rack to cool completely (this could take 1 to 2 hours).
  • Slice and enjoy!

Notes

  • Not in the mood for coconut or raisins? You can leave one or both of them out. This bread is great plain too!
  • Want nuts? Add some chopped walnuts or pecans (½ cup or so).
  • Wrap the cooled loaf tightly in plastic wrap or aluminum foil and store at room temperature for up to 2 days or in the refrigerator for up to a week.
  • To freeze: Wrap the cooled loaf tightly in plastic wrap and then aluminum foil (and if you want a little extra protection, put it in a freezer bag…air is the enemy!). Freeze for up to 2 to 3 months. Freezing individual slices is not recommended, as they can easily dry out.
    • To thaw: partially unwrap the frozen loaf and let it sit at room temperature until thawed (this helps keep condensation from forming, which can make your bread soggy on the outside). Once thawed, wrap it back up.
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
Recipe Rating




Shernelle

Tuesday 29th of August 2023

I would like to try this recipe. I am from the Caribbean where pumpkins are locally grown . How much fresh pumpkin will I need to use ?

Michelle

Wednesday 30th of August 2023

Hey, Shernelle! I have not tested this recipe using fresh pumpkin, so I don't know how it would affect the end result (sometimes homemade pumpkin puree can have more moisture than canned, so I would make sure it is nice and thick and not too watery), but I suggest using the same amount of your cooked pumpkin puree (1 cup). Let me know how it goes!