Upside Down Toasted Coconut Pumpkin Bread
SERVINGS 1 loaf
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Equipment
- 9x5 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)
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.