MEGAN FRANCES LLOYD
// writer

Coconut Cashew Bread

C O C O N U T   C A S H E W   B R E A D  

Recipe adapted from Bon Appétit

Prep Time: 1.5 hr

Cook Time: 50 min

Serves: 12-18

Here at Tramontina we have a unique culture. We’re a diverse team from all over the world (did you know we started in Brazil?) and yet we pride ourselves on our U.S.-made products that cater to the patchwork of American cooks. So this Thanksgiving we are giving you one of the classics—pumpkin bread. Ah, but wait! We’ve not only added our own Brazilian twist using flaked coconut and buttery cashews, but we’re also teaching you how to make it on the stovetop using our uniquely crafted LYON Roaster. 

INGREDIENTS

  • 1 ¼ cups all-purpose flour

  • ½ cup whole-wheat flour

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon kosher salt

  • ¼ teaspoon allspice

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 2 large eggs, room temperature

  • 1 cup canned pure pumpkin

  • 1 cup packed light brown sugar

  • ½ cup virgin coconut oil, warmed

  • ½ cup plus 2 Tablespoons chopped cashews

  • 2 Tablespoons unsweetened coconut flakes

  • 1 Tablespoon granulated sugar

INSTRUCTIONS

  1. Butter and flour 2 LYON loaf pans.

  2. In a large bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves.

  3. In another large bowl, whisk together eggs, pumpkin, brown sugar, and coconut oil.

  4. Mix in the dry ingredients. Fold in ½ cup of cashews.

  5. Place loaf pans inside LYON roaster. With the lid on and pans inside, preheat the roaster on the stove at medium heat for several minutes. Carefully remove the lid and pour batter evenly into pans. Smooth the batter and top with 2 Tablespoons of cashews, coconut flakes, and a sprinkle of granulated sugar.

  6. Cover with lid and bake at 350°F for 50 minutes, or when a toothpick inserted in the center comes out clean.

  7. Carefully remove the loaf pans using oven mitts and let the loaves cool in the pans for 20 minutes. Use a knife to loosen the sides of each loaf and invert onto a cooling rack. You can cool them completely for future use, but we prefer to eat a few slices while they’re still warm!

  8. Bread can be baked 3 days ahead. Keep tightly wrapped at room temperature.