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Super Moist Pumpkin Bread

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Breakfast: Super Moist Pumpkin Bread
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INGREDIENTS
Servings: 2
all-purpose flour
packed dark brown sugar
white sugar
pumpkin puree
vegetable oil
coconut milk
baking soda
salt
ground nutmeg
ground cinnamon
flaked coconut
toasted walnuts, chopped
DIRECTIONS
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
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