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Ingredients
| all-purpose flour (unsifted): 3 1/2 cups |
| dark brown sugar (packed): 2 cups |
| granulated sugar: 2/3 cup |
| pumpkin puree: 1 15oz can |
| vegetable oil: 1 cup |
| canned coconut milk: 2/3 cup |
| baking soda: 2 tsp |
| salt: 1 tsp |
| ground nutmeg: 1 tsp |
| ground cinnamon: 1 1/2 tsp |
| flaked coconut meat: 2/3 cup |
| walnuts (chopped): 1 cup (toasted) |
Coconut Pumpkin Nut Bread
Credit: AllRecipes
User rating:
"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!"
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Prep Time
10 min -
Cook Time
75 min -
Servings
20 serving(s)
Tags
Directions
- 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.