Coconut White Chocolate Pumpkin Loaf

1 9x5 loaf.
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White Chocolate Pumpkin Bread
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Helpful Equipment:

Loaf Pan

Easy and delicious pumpkin bread recipe! Coconut, white chocolate, and spices makes for a super-moist pumpkin loaf.

Recipe adapted from a Sally's Baking Addiction recipe.


1 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
2 large eggs
1/4 cup sugar
2/3 cup brown sugar
1 1/2 cups pure pumpkin
1/2 cup coconut oil, melted and cooled
1/4 cup coconut milk
1 cup white chocolate chips


1) Preheat oven to 350 degrees F and lightly butter and dust with flour a 9×5 loaf pan. In a large bowl, whisk together flour, cinnamon, nutmeg, allspice, salt, and baking soda.

2) In a medium bowl, whisk together sugars, pumpkin, coconut oil, coconut milk, and eggs. Add wet mixture into the dry mixture and stir until just combined. Then fold in white chocolate chips. Try not to overwork the batter and some lumps are okie dokie.

3) Pour batter into prepared loaf pan and bake at 350 degrees F. for 60 minutes. Test center of loaf. A tester (or small knife) should come out clean from the center. It might need another 5-10 minutes in the oven. The loaf should be puffed and cracking on top.

4) Remove from oven and let cool for five minutes. Then remove the loaf from the pan and let cool for another 15-20 minutes before slicing.

Store pumpkin bread by wrapping it in plastic wrap once it’s completely cool. It will keep for up to a week in the fridge or you can double wrap the loaf tightly and freeze it for up to 3 months.