Pumpkin coconut yeast bread and pumpkin butter are two things that have fall written all over them. The best part? They’re both delicious and easy to make! As I mentioned in my Halloween post, we made our annual trip to The LiveOak Canyon Pumpkin Patch this past Saturday.
It’s one of our family traditions that all of us look forward to each year. There is something for everyone. The girls get to ride ponies,
and snuggle up with goats,
and I get to go crazy in my version of a candy store—browsing the selection of pumpkins and squash for sale. The owners grow an astounding variety, and I love returning each year to see what’s new.
We will be feasting on our fall bounty for at least the next couple of months!
To start off our feasting, I turned the largest of our purchases, a Cinderella pumpkin, into homemade pumpkin puree. (Never made you’re own pumpkin puree? See this fabulous tutorial on how to make pumpkin puree.) I froze half of the puree for use in the future.
With the other half I made a batch of pumpkin butter. I used a standard pumpkin butter recipe, but used orange juice instead of apple juice.
I also made some pumpkin coconut yeast bread. The pumpkin gives the loaves a gorgeous golden yellow color, makes them moist, and adds fiber and beta-carotene. The coconut milk also makes for wonderfully moist bread loaves, and adds richness. Neither flavor is particularly prominent. The bread just tastes like amazing soft and moist homemade bread.
The dough is quite sticky. When you knead and form it into loaves, you’ll need to do so on a floured surface. If you find that the dough is sticking to your hands, dust the surface of the dough and your hands with a bit of flour.
You will be rewarded for your efforts with some of the best homemade bread you’ve ever had! Topped with a schmear of butter and pumpkin butter? Heaven.
Print This Recipe
Pumpkin Coconut Yeast Bread
Makes 4 small loaves
8 1/2 cups all-purpose flour
4 1/2 teaspoons instant yeast
2 teaspoons salt
1 3/4 cup pumpkin puree
1 1/2 cups warm coconut milk (110 degrees Fahrenheit)
1/2 cup melted butter
2 large eggs
1/2 cup light brown sugar, packed
1. Whisk together the flour, yeast, and salt in a large mixing bowl. Add the remaining ingredients and mix with an electric mixer on medium speed for one minute (using a paddle attachment if using a stand mixer).
2. If using a stand mixer, switch to a dough hook. Knead the dough on medium speed for 5 minutes. Knead the dough briefly on a lightly floured surface, until smooth and elastic. Divide the dough into 4 equal pieces. Shape each piece into a loaf and place in a greased bread pan. Cover the loaves with a light cotton dish towel and allow to double in size (about one hour).
3. While the loaves are rising, preheat the oven to 375 degrees Fahrenheit. When the loaves have finished rising, bake them for 25 minutes until golden brown (the internal temperature of the loaves should be about 200 degrees Fahrenheit). Remove the bread from the oven and let it cool for about 5 minutes. Then remove the loaves from the bread pans and place them on a wire rack to finish cooling. Don’t slice into the loaves before they have cooled, or the texture of the bread will be gummy. Cooling is part of the full cooking process!
{ 25 comments… read them below or add one }
Your kiddos are so adorable – looks like you had a fabulous time. This bread sounds amazing with that pumpkin butter!
I was right. This looks AMAZE! ps. your kids are so cute!
Beautiful, although I doubt I will ever try to make my own pumpkin puree – your photos are so pretty, the essence of the fall we pretend to have here in SoCAL ;)
The girls look so cute riding ponies ^_^ jealous of your pumpkin stash, can’t find those here. The bread looks delicious, love how you paired coconut and pumpkin :)
Yum, this bread looks fantastic! Definitely need to give it a try…the flavors sound wonderful! I bet it would make great dinner rolls as well (I’m thinking alongside my sweet potato-black bean chili!).
Gorgeous bread! And great idea to use orange juice in the pumpkin butter; I’m sure those flavors go nicely together.
Oh, my!!! I love pumpkin, I love coconut milk. I can’t wait to try this one!
The size and shape of your bread just looks so perfect– what size bread pan would you recommend? (What size did you use?)
That sounds and looks delish! Such a beautiful yellow colour :) I just have to bake some bread with coconut milk… I see so many people use it in bread recipes.
We were the lucky recipients of a loaf of this bread. We agree that this is some of the best homemade bread EVER. We had to monitor each other’s slice intake. Fuji Daughter, save that frozen puree because this is what we both want for Christmas this year.
The little one’s are so cute!
Anything that is remotely related to pumpkin, get’s my immediate attention!
Bug and Squirrel – cuteness overload!! Miss them already. xo. And you should totally rep National Pumpkin Board (is there one?)
The kids look like they had a ball. The recipe looks great.
Your girls are adorable! Seems like they are having a wonderful time.
I made the other day pumpkin coconut bread, thinking about your loaf. Yours looks amazing! I fell in love with this combo! Can’t wait to bake some more pumpkin coconut loaves! Mmmm
The bread is nice and moist and sweet. Very good with regular butter on it, great with butter and honey on it – I think it would be good with other things on it. How about making another batch so I can try some more add-ons. Sometimes life is nice as a taste-tester.
This sounds so good! The combo of pumpkin (my favorite) + coconut (my husband’s favorite) is awesome. Love your pumpkins!
The girls look like they are having a blast and hoping mom will too in the kitchen with her haul. What can I say? WOW…that’s some pumpkins!
Wow! this looks amazing! I would have never thought to combine coconut with pumpkin. This looks so good. I wonder how it would work as dinner rolls? Yum!
So many kinds of Pumpkins! The bread looks so delicious.
I generally shy away from yeast breads as I don’t have much luck with them but this recipe is pulling me back in! It looks divine with the pumpkin butter.
i make yeast breads all the time (they’re amazing!), but i’ve never used pumpkin OR coconut milk in a recipe before. i’m going to have to try this!
I made this bread and butter for my family this past weekend and everyone absolutely loved it. Love that it didn’t taste like the pumpkin bread we’re used to (even though we love that kind of pumpkin bread) and that it was more nutrient dense with the addition of pumpkin and coconut milk. Will likely make another batch {I made 2 loaves and a bunch of rolls} this weekend for a birthday lunch we’re having for my 3 year old. Thanks for sharing this recipe!
Hello,
This recipes just looks do delicious! I’m going to make some today and was wondering if the raw dough can be frozen.
Thanks for the great recipe!
YUM! Your bread look fabulous but I didn’t have most of these ingredients… So I made quite a few substitutions and do you know what? Perfect bread! Your recipes are so great that even a few changes yields amazing results.
I used grated zucchini and fat free cottage cheese instead of the pumpkin. Used vanilla almond milk instead of the coconut milk and used melted coconut oil instead of the butter. Then I used egg beaters in place of the egg and reduced the sugar a tad but. Also only had spelt flour.
Can I say I got 2 perfect loaves?? Oh yes! One I used a bread pan for ( think sandwiches) and then I made a free form loaf on a baking sheet with the other half (think fancy bread store style).
Thank you thank you for making recipes for yeast bread that don’t take all day and are easy but also the best tasting yeast breads I’ve ever made!!!!
You had me at pumpkin and coconut! I just bought a whole bunch of pumpkins so I can’t wait to try out this recipe! My twin girls (3 years old) and I have been trying out all sorts of recipes for our pumpkins, so thanks for this recipe!
{ 2 trackbacks }