Pumpkin and coconut bread

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Prep time:

Cook time:

Serves: 8

By MamaMummyMum



  • 2 tsp bicarbonate of soda

  • 400g caster sugar

  • 220g brown sugar

  • 2 tsp salt

  • 250ml vegetable oil

  • 75g desiccated coconut

  • 1 tsp ginger

  • 150ml water

  • 1 pumpkin, pureed

  • 4 eggs

  • 440g plain flour


  1. Preheat your oven to 180C.
  2. Grease and flour two loaf tins.
  3. Mix together the oil, sugars and eggs.
  4. Stir in the pumpkin puree.
  5. Add the flour, bicarbonate of soda, salt, ginger and water.
  6. Finally add the coconut and fold into the mixture.
  7. Pour the mix into the loaf tins and bake for around 60 minutes.

Handy Hint

Remember this recipe makes two loaves, halve the ingredients if you only want to make one loaf.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Halloween

  • Autumn

  • Kids can help

  • squash

  • bread

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Your comments

  • MamaMummyMum 31/10/13 19:04

    This was a great way to use up any pumpkin that is left over after carving up pumpkins for Halloween. It is simple to make and great for breakfast, lunch or a tasty pudding with custard.