Coconut Pumpkin Nut Bread

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!

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 374 Calories

Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 cup vegetable oil
• ⅔ cup white sugar
• 2 cups packed dark brown sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup chopped walnuts, toasted
• ⅔ cup coconut milk
• ⅔ cup unsweetened flaked coconut

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.

Step 2

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.

Step 3

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.