Description
Infused with the warmth of pumpkin and the tropical sweetness of shredded coconut, this moist and tender loaf is a Brazilian-inspired twist on classic fall baking. With a golden crumb and a sugary crust, it’s the perfect companion to coffee or a sweet addition to any seasonal brunch.
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients:
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin purée
- 1 tsp vanilla extract
- 3/4 cup shredded sweetened coconut
- 1/4 cup milk or coconut milk
- 2 tbsp granulated sugar (for dusting)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
- Prepare Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a separate bowl, mix oil, sugar, and eggs until smooth. Add pumpkin purée and vanilla, stirring to combine.
- Combine Batter: Gently fold in the dry ingredients until just combined. Stir in shredded coconut and milk until fully incorporated.
- Bake: Pour the batter into the prepared loaf pan, sprinkle the top with 2 tablespoons of sugar for a light crust, and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice
- Calories: 265 kcal
- Sugar: 17g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 47mg