Description
This bread takes pumpkin bread to a whole new realm. I invented this one day when thinking of how to make pumpkin bread retain its moistness even longer. Solution: coconut milk!
Ingredients
- 3 ½ cups all-purpose flour
- 2 cups packed dark brown sugar
- ⅔ cup white sugar
- 1 (15 ounce) can pumpkin puree
- 1 cup vegetable oil
- ⅔ cup coconut milk
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 ½ teaspoons ground cinnamon
- ⅔ cup unsweetened flaked coconut
- 1 cup chopped walnuts, toasted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
- Combine flour
- sugars
- pumpkin
- oil
- coconut milk
- baking soda
- salt
- and spices. Mix until well blended. Fold in coconut and nuts. Pour into prepared pans.
- Bake for about 1 hour and 15 minutes
- or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly
- and allow to steam 10 minutes. Remove foil
- and turn out onto cooling rack. Tent lightly with the foil
- and allow to cool completely.
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Servings: 20