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My review
Super Moist Pumpkin Bread
Kevin Ryan
"This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com."
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Ingredients
servings 360Original recipe yields 20 servings (2 - 8 x 4 inch loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
- 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.
- 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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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 345414 Ratings
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Most helpful positive review
10/30/2006
I have now made this more times than I can count! I am always horrified by the amount of eggs and oil in these breads, so I made some easy substitutions to make it even healthier, but SHHHH, I ...
Most helpful critical review
4/7/2003
I didn't care for the taste of this bread, and it especially wasn't worth all the extra fat and calories from that much oil and coconut milk. I was disappointed because it didn't seem like the ...
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10/30/2006
I have now made this more times than I can count! I am always horrified by the amount of eggs and oil in these breads, so I made some easy substitutions to make it even healthier, but SHHHH, I ...
10/17/2006
Yes, this is as super moist as it says and more. It's even moister the second day if you wrap it well in saran. The flaked coconut is completely uneccesary, and I didn't toast the walnuts and ...
9/12/2012
I cut this recipe in half to ten servings. I had to make a couple substitutions only because I was limited in ingredients. I used pecans instead of walnuts, light brown sugar and instead of coco...
10/16/2005
The first time I made this, it was good, but seemed to lack flavor. So the second time, I added 1/2 teaspoon of ground cloves and it really made a difference. This bread comes out very moist ...
2/12/2006
yummmmmmmm! This is a great treat for kids, my 8 month-old and my 2 year-old both love it. I make muffins and bake them @ 350 for about 22 minutes (give or take a minute) I also changed the r...
11/24/2008
I made many changes, but this turned into a fabulous (and healthier) bread: -subbed 2 c. whole wheat flour -subbed 1/2 c. applesauce for 1/2 oil -used light coconut milk -omitted white sugar! ...
4/21/2002
i was so glad to find a vegan pumpkin bread recipe, especially one with such a creative alternative! the coconut is a great touch and it really does come out very moist. when i have a loaf to so...
12/21/2000
This bread is wonderful. Everyone raves about how wonderful it tastes. I leave out the coconut because I'm not a fan, but the coconut milk really makes a difference in the moistness of the bre...
2/29/2004
Wow. In the ultimate quest for replicating the Starbuck's Pumpkin Scone, I discovered this recipe. It's moist, tasty and irresistably pumpkin. I followed the recipe exactly (I usually modify rec...