Last night presented the perfect opportunity for some experimentation. I was in the mood to bake and I had two main ingredients to use up – puree from a pumpkin I roasted over the weekend and light coconut milk left over from vegetable curry recipe.
I’d made a pumpkin bread recipe in the past that used a package of coconut pudding mix, but considering my issue with that these days I thought I’d try to get the flavor with real ingredients.
I modified some recipes I have for pumpkin bread, adding and eliminating a few ingredients. I also adjusted the amount because I only wanted one loaf.
I was very pleased with how it turned out. The coconut flavor is subtle, but it keeps the bread incredibly moist. Next time I might try it with some whole wheat flour mixed in for the health benefit.
We can get finely ground coconut around here and I think it is best for this recipe because it only adds a little texture without making it chewy. If you can only find flaked, try chopping it up before adding it to the batter.
Pumpkin Coconut Bread 
Makes 1 loaf (9.25×5.25×2.75 in)
8oz of fresh pumpkin, roasted, strained and pureed (or ½ of a 15oz can)
2 eggs
½ cup vegetable oil (I used soy)
½ cup light coconut milk
1 ½ cups white sugar
1 ¾ cups all-purpose flour
1 tsp baking soda
¾ tsp salt
1 tsp cinnamon
½ tsp pumpkin pie spice
½ cup unsweetened flake coconut, chopped until very fine
Preheat oven to 350 degrees F. Grease and flour loaf pan.
In a mixer combine pumpkin, eggs, oil and coconut milk. Add sugar and mix until smooth. In a separate bowl combine remaining ingredients. Stir into pumpkin mixture until combined. Pour into loaf pan and bake about 50 minutes or until a tooth pick inserted in the middle comes out clean. Let cool 10 to 15 minutes and remove from pan. Store leftovers in the refrigerator.
