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!
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
- 1¾ 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 9x5-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!
Recipe 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.
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