Pumpkin Coconut Bread

Creative Quick Breads: The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!

As I am currently kinda without my own kitchen (aka very few ingredients to speak of) and living off a friend’s couch, I was almost at a loss for this month’s theme, but…I wanted to give it a shot anyway because I didn’t want to skip this month’s Recipe ReDux!

I didn’t make this in the oven because I didn’t want to rack up my friend’s electricity bill, but my rice cooker (affiliate link!) was packed away in my trunk, so I dug up random ingredients from my car and came up with…Pumpkin Coconut Bread!

I had some coupons for siggi’s yogurt (have you tried my chilled Chocolate Blood Orange Chai?) left, so I figured I’d experiment with making yogurt bread!

Since I’m all for quick + easy recipes, the prep time for this was all of about 5 minutes (if even). Just dump everything in the bowl, mix it up, push a button on the rice cooker, and you’re good to go! I know the recipe list looks a bit long, but I promise it isn’t complicated!

This sucker is really moist (I apologize if you hate that word), and although it kindasorta looks like a cake (I used the “cake” function on my rice cooker, which essentially means this was steamed)…just remember that it is not in fact a cake.

Rice Cooker Pumpkin Coconut Bread

Ingredients:

• 1 12 oz. can pumpkin
• 1 banana, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• sprinkle of sea salt
• 1 tsp vanilla extract
• 1 5.3 oz. container Siggi’s coconut yogurt
• 1/4 cup walnuts, chopped
• 1/4 cup mini chocolate chips
• 3 tsp Nektar Naturals honey crystals
• 1/4 cup unsweetened, shredded coconut flakes

Instructions:

1. Place all ingredients into rice cooker bowl and mix until well combined.
2. Select “cake” function on rice cooker and set it to “cook” for 90 minutes, or until it passes the toothpick test.
3. Flip the rice cooker bowl onto a plate and let cool for 3-5 minutes before serving.

• Do you have a favorite bread recipe? Share it with me in the comments!

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