Best Pumpkin And Coconut Squares Recipes

PUMPKIN CHOCOLATE COCONUT OIL BARS

Pumpkin Chocolate Coconut Oil Bars image

Ooey, gooey pumpkin chocolate coconut oil bars! These gluten-free, paleo bars are a melt-in-your-mouth treat.

Provided by Megan Olson

Categories Appetizers and Snacks Snacks Granola Bar Recipes

Time 40m

Yield 16

Number Of Ingredients 11

Ingredients

cooking spray
1 cup almond flour
1 cup coconut sugar
¾ cup pumpkin puree
½ cup coconut oil
½ cup dairy-free mini chocolate chips
¼ cup tapioca flour
1 egg white
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons ground cinnamon
1 teaspoon almond extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 17.8 g, Fat 13.9 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 8.1 g, Sodium 33.9 mg, Sugar 9.5 g

COCONUT-PUMPKIN BREAD

Coconut-Pumpkin Bread image

We added coconut to the fall flavors of pumpkin bread for a moist and delicious sweet loaf recipe.

Provided by By Arlene Cummings

Categories Side Dish

Time 2h25m

Yield 16

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla
1/2 cup flaked coconut
1/2 cup chopped walnuts
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon. baking powder
1 tablespoon pumpkin pie spice
1 cup white vanilla baking chips
2 tablespoons whipping cream
2 tablespoons flaked coconut

Steps:

Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
In 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 small microwavable bowl, microwave vanilla baking chips and whipping cream on High in 30-second increments, stirring between microwaving, until mixture is smooth and creamy. If too thick, add small amount of cream. Drizzle over cooled loaf; sprinkle with coconut. Let glaze set before slicing.

Nutrition Facts : ServingSize 1 Serving