Back to recipe posting again! This pumpkin bread is truly irresistable as long as you are a coconut lover. I never would have thought that pumpkin and coconut would go well together but surprise - they do! I also LOVE this glaze. White chocolate baking chips. They are just so perfect with the bread. Hope you give this a try and enjoy it as much as I did. My husband also loved it but I can't say the same about my son. He is not a fan of coconut, so this bread was a thumbs down from him! I found this recipe at Betty Crocker.
1/2 cup butter, softenend
1 cup granulated sugar
1/3 cup packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla
1/2 cup flaked coconut
1/2 cup chopped walnuts
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1 cup white chocolate baking chips
2 tablespoons whipping cream
2 tablespoons flaked coconut
Heat oven to 350 degrees F. Lightly spray a 9x5-inch loaf pan with cooking spray.
In a large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy.
Beat in eggs, pumpkin and vanilla. Stir in 1/2 cup coconut and the walnuts. Add flour, baking soda, baking powder and pumpkin pie
spice; gently stir in. Pour batter into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan about 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
In a small microwavable bowl, microwave white chocolate baking chips and whipping cream on high in 30 second increments, stirring between microwaving, until mixture is smooth and creamy. Drizzle over cooled loaf; sprinkle with coconut. Let glaze set before slicing.