Well, it's finally fall. The leaves here are starting to change from green to gold, orange, and brown. The air has turned crisp, and even sunny days don't reach warm weather temperatures. And, cans of Libby's pumpkin puree have hit the grocery stores in full force. Yes, fall is finally here.
On days like today, it's nice to start the morning off with something sweet and filling. So over the weekend, baked up an tin of pumpkin bread to get Alex and I through the chilly mornings with a bit of love. The warm weather is gone, but sweet, buttery pumpkin bread should help ease the transition just a tiny bit.
Pumpkin Coconut Bread
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon, divided
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon kosher salt
- 1 cup brown sugar
- 1 egg
- 1/2 cup canola oil
- 1 1/2 cups pumpkin puree
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1/4 cup pecans, chopped
- 1/4 cup coconut flakes, shredded
Position a rack in the center of the oven, and heat the oven to 300 degrees. Butter a 9-by-5 inch loaf pan. Set aside. In a bowl, sift together the flour, baking soda, 1 teaspoon cinnamon, and salt. Set aside. Using a stand mixer fitted with the whip attachment, beat together the brown sugar and egg on medium speed for about 5 minutes, or until light and fluffy. On a low speed, slowly drizzle in the oil.. Don't pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you have just beaten into the batter. Adding it should take about 1 minute.
Add the pumpkin, coconut milk, and vanilla and continue to mix on low speed just until combined.
Using a rubber spatula, fold in the flour mixture just until thoroughly combined. No flour streaks should be visible.
Pour the batter into the prepared loaf pan and smooth the top. Mix together sugar and remaining 1/2 teaspoon cinnamon. Sprinkle cinnamon, sugar, pecans, and coconut flakes on top of the batter.