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!

Original recipe makes 2 – 8 x 4 inch loaves

Ingredients

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

  • PREP

    10 mins

  • COOK

    1 hr 15 mins

  • READY IN

    1 hr 35 mins

Directions

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

Nutrition

Calories: 374 kcal
Carbohydrates: 48.9 g
Cholesterol: 0 mg
Fat: 19.3 g
Fiber: 2.3 g
Protein: 3.8 g
Sodium: 303 mg

Related Recipes:

Super Moist Pumpkin Bread Healthier Pumpkin Bread Melt In Your Mouth Pumpkin Bread Pumpkin Spice Bread Healthier Downeast Maine Pumpkin Bread Perfect Paleo Pumpkin Bread Pineapple Coconut Zucchini Bread Pumpkin Coconut Bread Pumpkin Coconut Muffins with Chocolate Chips Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes