Ingredients1 h 35 m servings 374
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 374 calories; 19.3 48.9 3.8 0 303 Full nutrition
ReviewsRead all reviews 51
My husband and I did not care for this recipe. Sounded flavorful and exciting. However, it failed to deliver! The recipe itself was a simply good moist bread but we were expecting something more...
This is now one of our favorite quick bread recipes. The addition of the coconut milk and the dark brown sugar was awesome. The taste incredible.
Very good cake-like bread. Only changes I made were to use pecans instead of walnuts (what I had), to top the bread with coconut before putting it in the oven (although I'd do that about mid-wa...
Very Moist! I scaled the recipe to 10 servings and used 2 mini loaf pans. I subbed canola oil in place of vegetable oil. Also, I had to use sweeten coconut so I cut the sugars in half. Baked 35 ...
My all time favorite pumpkin bread recipe, hands down! I have been making this recipe since the Fall of 2000. It comes out so moist and perfect every time. Its a failproof recipe. I use swe...
Marvelous recipe. I made it often while living on the Caribbean coast of Nicaragua, using fresh-squeezed coconut milk, hand-grated coconut, and canned pumpkin from a church pantry that nobody l...