Coconut Pumpkin Bread
- 11 tablespoons unsalted butter
- 1 1/2 teaspoons pumpkin seed oil, optional*
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 3/4 cup golden raisins**
- 1/3 cup flaked coconut
- 1/8 cup pecan pieces, chopped
- 1/8 cup macadamia nuts, chopped
1. Preheat your oven to 375 degrees. Spray a 9x5 1/2" loaf pan with floured baking spray on all the sides, bottom and corners and set aside. (You can also use a little extra room temperature butter to coat the inside of the pan, then dust with flour to prevent sticking.)
2. Set the butter into a small pan over medium heat and warm until all of the butter has melted, and it begins to crackle and pop, turn brown, and milk solids separate and float to the bottom of the pan, approximately 5-7 minutes. Remove from heat and set aside to cool slightly, then stir in the pumpkin seed oil.
3. In a medium bowl, stir together the pumpkin puree, both sugars, the eggs and vanilla. Incorporate the butter and oil until smooth. Set aside.
4. In a separate medium bowl, whisk together the remaining dry ingredients. Add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the raisins.
5. Pour the batter into the prepared pan and bake for 35 minutes. Remove from the oven and scatter the coconut and pecan pieces down the middle of the bread, pressing down into the batter to keep them from burning. Cover the top of the bread loosely with foil and return to the oven to bake another 25-30 minutes or until a knife inserted down the middle comes out clean.
*If you omit the pumpkin seed oil, bump up the amount of butter to 12 tablespoons instead of 11.