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Hawaiian Harvest Pumpkin Bread

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Submitted by: Steffany Lohn

 

The addition of shredded coconut, macadamia nuts and candied ginger really adds a tasty Hawaiian flavor to this delicious pumpkin bread. Try this recipe for muffins as well.
 

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/4 cups canned pumpkin
  • 1 teaspoon vanilla
  • 1 cup sweetened shredded coconut
  • 1 cup coarsely chopped macadamia nuts
  • 1/2 cup candied ginger, chopped

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Method

Preheat oven to 350 degrees F. Spray 9x5 inch loaf pan with non-stick cooking spray. Stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl and set aside. Cream butter and both sugars in large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and vanilla. Stir pumpkin mixture into flour mixture, stirring until just moistened. Stir in coconut, macadamia nuts and candied ginger. Spread batter evenly in prepared pan. Bake bread until tester inserted into center comes out clean, about 60 to 65 minutes. Cool in pan 15 minutes, then turn out onto rack and cool completely.

 

Notes:

 

Number of Servings: 12

 

Submitted by: Steffany Lohn ()

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