Super Moist Pumpkin Bread

4.6
(441)

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk!

10
10
10
10
Servings:
20
Yield:
2 to 4 - x inch loaves

Ingredients

  • 3 ½ cups all-purpose flour

  • 2 cups packed dark brown sugar

  • cup white sugar

  • 2 cups pumpkin puree

  • 1 cup vegetable oil

  • cup coconut milk

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground nutmeg

  • 1 ½ teaspoons ground cinnamon

  • cup flaked coconut

  • 1 cup 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.

Nutrition Facts (per serving)

360 Calories
18g Fat
49g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 360
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 21%
Sodium 257mg 11%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 6%
Total Sugars 29g
Protein 4g
Vitamin C 2mg 8%
Calcium 35mg 3%
Iron 2mg 9%
Potassium 166mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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