Key Ingredients

Pumpkin Puree — Good ole pumpkin puree in the can works great here! Just be sure it is not pumpkin pie mix- we need the plain, unsweetened stuff. Homemade also works, just be sure to drain excess water before incorporating into the loaf!

Shredded Coconut — Toasted before and as the loaf bakes, adding a buttery crunch and subtle tropical flavor. It pairs perfectly with the caramel and maple notes. The recipe calls for sweetened coconut, but you absolutely can use unsweetened- the choice is yours! I personally like the sweetened!

Flaky Sea Salt — A sprinkle of flaky sea salt balances the sweetness of the maple caramel and enhances the rich flavors of the brown butter and coconut. A final pinch on top adds a delicate crunch and the perfect sweet-and-salty finish.

Maple Syrup — My favorite part of this recipe because you can taste this ingredient! Maple syrup creates the rich caramel sauce that enhances and complements the warm spices. It adds warmth and depth without overpowering the pumpkin flavor.

Heavy Whipping Cream — Brings the maple caramel sauce together, creating a smooth, silky consistency that coats every pumpkin slice. It adds just enough richness to make the topping feel luxurious without overpowering the other flavors.

Brown Sugar — Used in both the pumpkin bread and the maple caramel topping. Its deep caramel notes complements the pumpkin beautifully while helping create that sticky, glossy upside-down finish.

Brown Butter — Gives the loaf a rich, nutty flavor that takes classic quick bread to the next level. Every little browned milk solid adds warmth and incredible depth.

Granulated Sugar — Sweetens the loaf while helping create a light, tender crumb. Combined with brown sugar, it gives the pumpkin bread the perfect balance of sweetness and moisture.

All-Purpose Flour — provides the structure for a soft, sturdy loaf that’s still incredibly tender. It’s the perfect base for supporting the caramelized coconut topping.

Baking Soda & Powder — gives the loaf just the right amount of lift. Together, they create a light, fluffy crumb while keeping the pumpkin bread soft and moist.

Buttermilk — Adds moisture and a subtle tang that balances the sweetness from the sugars and maple caramel sauce. It also works with the baking soda to create a beautifully tender crumb.

Oil & Sour Cream — This combination is one of my favorite ways to guarantee an incredibly moist pumpkin bread. The oil keeps the loaf soft for days, while the sour cream adds richness and a delicate, velvety texture.

Cinnamon & Pumpkin Spice — These cozy spices bring warmth without overpowering the pumpkin. They simply enhance all of the cozy flavors already happening in the loaf.

Orange Zest — In watching Claire Saffitz youtube videos throughout the years, I have learned citrus improves and heightens flavors in your baked goods! Especially when baking with fruits or veggies- you need the citrus to brighten everything up! So I thought orange would work beautifully here with the pumpkin and cinnamon! Trust me, it makes all the difference in your final product!

FAQ’s

Helpful Tips

• This is a great make-ahead recipe: In fact, I think it’s even better the next day! The flavors have time to meld together, and the pumpkin bread becomes even more moist and tender overnight.
• Use room temperature ingredients: Room temperature eggs, buttermilk, and sour cream incorporate much more easily into the batter, giving you a smoother batter and a more even bake.
• Weigh your ingredients: A kitchen scale is the best way to guarantee a consistently soft, tender loaf every time. It’s especially helpful when measuring flour and especially the pumpkin!
• Keep an eye on the coconut: Toasted coconut can brown quickly toward the end of baking. If you notice it’s becoming deeply golden before the loaf is finished, loosely tent the pan with foil and continue baking until the center is done.
• Don’t overmix the batter: Once you begin adding the dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tougher, denser loaf.
• Let the loaf cool briefly before flipping: About 10–15 minutes is the sweet spot. This gives the loaf time to set while keeping the maple caramel warm enough to release the coconut cleanly.
• Tent with foil if needed: Every oven bakes a little differently. If the top is browning faster than the center is baking, loosely cover the loaf with foil for the remainder of the bake.
• Cool completely before slicing: It can be tempting to cut into it right away, but allowing the loaf to cool helps the crumb set and gives you cleaner slices while keeping all of that caramelized coconut topping intact.

More Recipes!

Here are some more recipes you might enjoy!

Brown Butter Chocolate Chip Banana Bread

Strawberry Swirl Banana Bread

Cinnamon Roll Banana Bread

Tropical Banana Bread with Coconut Frosting

Nutella Swirl Espresso Banana Bread

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!

Sleep ModeCook ModePrevent your screen from going dark

Upside Down Toasted Coconut Pumpkin Bread

print recipe

pin recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Wait Time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

SERVINGS 1 loaf

**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you

Equipment

• Wooden spoon
• Saucepan
• Rubber spatula
• Measuring cups
• liquid measuring cups
• Hand whisk
• Mixing bowls (medium & large)
• Parchment paper
• 9×5 loaf pan (preferably light metal- this helps the pumpkin bread not brown too much) (please note: the light metal 1 pound loaf pan will be too small for this recipe. you want a pan similar to the one I have linked)
• Kitchen Scale
• Baking sheet

Ingredients 

PumpkinBread

• 1/2 cup (113 g) unsalted butter
• 1/2 cup (100 g) granulated sugar
• zest from 1/2 an orange
• 1/2 cup (110 g) dark brown sugar (light brown sugar works fine here!)
• 1 cup (249 g) pumpkin puree, not pumpkin pie mix
• 2 large eggs, room temperature
• 1/4 cup (55 ml) neutral oil (vegetable, extra virgin olive oil, or canola)
• 1/3 cup (80 ml) buttermilk, room temperature
• 1/4 cup (60 g) sour cream, room temperature
• 1 1/2 tsp (6 ml) vanilla extract
• 1 3/4 cups (220 g) all-purpose flour, not packed spooned & leveled
• 1 tsp (5 g) baking soda
• 1/2 tsp (2 g) baking powder
• 1/2 tsp (3 g) salt
• 1 + 1/2 tsp ground cinnamon
• 2 tsp pumpkin spice
• 1/8 tsp fresh ground nutmeg (regular ground nutmeg is fine)
• About 2/3 cup (52 g) shredded sweetened coconut (unsweetened also works if you prefer less sweet)
• flaky sea salt (for topping after baking, optional but recommended to balance sweetness!)

Maple Caramel Sauce

• 4 tbsp (57 g) unsalted butter
• 1/3 cup (70 g) packed dark brown sugar
• 2 tbsp (30 mL) heavy whipping cream, room temperature
• 2 tbsp (40 g) maple syrup
• pinch of flaky or fine sea salt
• 1 tsp (4 g) vanilla bean paste or vanilla extract (2.5mL)

Instructions 

Enable Step-by-Step Mode

• To begin, we will first toast our coconut. To toast, spread the shredded coconut into an even layer on a baking sheet lined with parchment paper. Bake at 325°F (163°C) for 5–8 minutes, stirring every 2–3 minutes, until the coconut is lightly golden and fragrant. Remove coconut to cool.
• Grease and line the bottom of a 9 x 5 loaf pan with parchment paper. Sprinkle the toasted coconut all over the bottom of the pan. Set the pan to the side.
• For the pumpkin loaf, add the brown and granulated sugar to a medium bowl. Add the zest and using your fingers, press that zest into the sugars.
• To brown the stick of butter, start by melting it in a saucepan over medium heat. Using a wooden spoon, stir constantly as it foams, then watch for golden brown bits to form at the bottom and a nutty aroma to develop. Remove from heat immediately and pour the butter (and all the brown bits!) into a large heatproof bowl. Add the cinnamon and pumpkin spice while the butter is still warm- stir and let it cool completely.
• In a separate medium bowl, mix together the flour, baking powder, baking soda and salt. Mix well and then set to the side.
• Add orange sugars and neutral oil to the bowl with the cooled brown butter. Whisk everything well. Then add the pumpkin puree. Mix well again. Add the eggs and vanilla. Mix again until everything is combined. Lastly, add the sour cream and mix until everything is homogenous.
• Alternate adding the buttermilk and the dry ingredients to the pumpkin mixture, starting and ending with the dry ingredients. Using a rubber spatula gently fold until everything is just combined (there should be no dry ingredient streaks). Try not to overmix! Set the bowl to the side while we work on our maple caramel sauce.
• For the maple caramel sauce, add the butter, brown sugar, heavy cream, maple syrup, and salt to a small saucepan (wait to add the vanilla later). Place over medium-low heat. Stir continuously until the butter melts and the brown sugar dissolves.
• Once the mixture is smooth, bring it just to a gentle simmer (small bubbles around the edges and just a few in the center). Let it simmer for 30–60 seconds- please do not boil vigorously as that will thicken the caramel too much.
• Remove the saucepan from the heat. Stir in the vanilla bean paste or vanilla extract. Then, while the mixture is still hot, pour over the toasted coconut. Add the pumpkin bread mixture immediately and smooth out the top of the loaf. Place the loaf pan onto a large baking/cookie sheet (**Note: the maple caramel sauce may ooze over during the bake- thats okay! This large baking sheet will catch all the drippings so they don't spill into your oven.)
• Bake at 325°F (163°C) for about 60 minutes. Note: As the loaf bakes, you will likely see the caramel sauce bubble and overflow onto the baking sheet- this. is completely normal and okay. Please also note, ovens do vary- so best rule of thumb is when an inserted toothpick comes out mostly clean with a few wet crumbs. If you find that your loaf is browning at about the 40 – 45 min mark, loosely cover the loaf with foil for the remainder of the bake.

  Its also helpful to check the temperature in the middle of the loaf- it should register 205–208°F (96–98°C) – then you know its done!
• Place the loaf pan on a cooling rack and let it rest for about 10-15 minutes. Then run a sharp knife along the edge of the pan to help loosen the bread (this will help the bread slip right out once inverted). Place a large sheet of parchment paper over the top of the loaf, followed by a cutting board or serving platter. Carefully but swiftly invert the pan in one smooth motion. Let it rest upside down for about 1 minute to allow the maple caramel to settle over the coconut, then gently lift the pan away. If any of the coconut sticks to the pan, simply use a spatula to transfer them back onto the loaf—they'll attach easily thanks to the warm caramel. **Wait about 15-20 more minutes, then slice and enjoy with butter (optional) and flaky sea salt!
Store the loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture, let refrigerated slices come to room temperature before serving, or warm them in the microwave for 10–15 seconds to soften the caramel.

Keyword Caramelized coconut pumpkin bread, Coconut pumpkin bread, cozy fall baking, Easy homemade pumpkin loaf recipe, easy pumpkin bread recipe, fall baking, fall baking recipes, homemade pumpkin bread, moist pumpkin bread, Moist pumpkin bread with toasted coconut, Pumpkin bread recipe, Pumpkin bread with caramelized coconut topping, Pumpkin coconut loaf, Pumpkin loaf cake, Toasted coconut pumpkin bread, Upside-down pumpkin bread, Upside-down toasted coconut pumpkin bread recipe