This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.

Recipe Summary

Servings:
20
Yield:
2 - 8 x 4 inch loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.

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  • 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.

Nutrition Facts

360 calories; protein 3.6g 7% DV; carbohydrates 48.9g 16% DV; fat 17.7g 27% DV; cholesterolmg; sodium 257.4mg 10% DV. Full Nutrition

Reviews (360)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/21/2007
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 don't tell anyone when I give it to them! I substitute 1 cup of whole wheat flour for 1 cup of regular flour and put one of those little containers of applesauce (approx. 1/3 cup) in the 1 cup measuring cup before filling it the rest of the way up with olive oil. NO, you can't taste the difference. I also replace the cinnamon/nutmeg mixture with 1 teaspoon EACH of pumpkin pie spice and cinnamon, and I used LIGHT coconut milk too. Toasting the nuts and adding coconut flakes is unnecessary. ;) Read More
(347)

Most helpful critical review

Rating: 1 stars
01/10/2004
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 pumpkin was spiced enough and the bread itself had a strange aftertaste to me. I have a whole bunch of it now and I have no idea what to do with it! Read More
(14)
432 Ratings
  • 5 star values: 313
  • 4 star values: 78
  • 3 star values: 25
  • 2 star values: 11
  • 1 star values: 5
Rating: 5 stars
10/21/2007
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 don't tell anyone when I give it to them! I substitute 1 cup of whole wheat flour for 1 cup of regular flour and put one of those little containers of applesauce (approx. 1/3 cup) in the 1 cup measuring cup before filling it the rest of the way up with olive oil. NO, you can't taste the difference. I also replace the cinnamon/nutmeg mixture with 1 teaspoon EACH of pumpkin pie spice and cinnamon, and I used LIGHT coconut milk too. Toasting the nuts and adding coconut flakes is unnecessary. ;) Read More
(347)
Rating: 5 stars
06/22/2009
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 it turned out perfectly. I also added 1/2 teaspoon ground cloves for an extra kick and using Light Coconut Milk gives the same great results. I've made this 3 times in less than two weeks and my husband can't get enough. Great for giving since it stays moist for so long! 2nd UPDATE - I've substituted unsweetened applesauce for ALL of the oil and and coconut milk (which has a lot of cholestrol and fat!) and it turned out phonomenal! The applesauce kept the bread SUPER moist and you can't taste it at all. Due to the wetness it did take an extra 5 min. in the oven. Will never use oil/coconut milk in this again. Read More
(298)
Rating: 4 stars
09/12/2012
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 coconut milk I used equal amounts regular milk with a teaspoon of coconut extract. I baked my muffins at 350 for exactly 20 minutes. Though they turned out moist and delicately spiced these were a little too sweet. The coconut flavor with the pumpkin was different but in a good way. Read More
(97)
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Rating: 5 stars
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 and both vegans and non-vegans have loved it! Read More
(96)
Rating: 5 stars
02/13/2006
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 recipe to accomidate using 1 15oz can of pumpkin. I use 3 1/4 cups flour and I add a tablespoon of applesauce. I have tried using less oil and it dosen't come out right - stick to the 1 cup. I also adjusted the sugar to 1 1/2 cups brown and 1/2 cup white. I've tried using even less but they then taste a bit too bitter for us. Read More
(87)
Rating: 5 stars
12/09/2008
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! (Trust me--this bread is so sweet you won't even notice) -increased spices by adding a little extra cinnamon 1/2 t. cloves and 1/2 t. ginger -omitted flake coconut. -increased nuts to 1 1/2 c. With all these changes this was the most satisfying pumpkin bread I ve ever eaten vegan or not. Baking time was exact they were perfect after 1 hr. 15 min. My kids loved it and I will make it over and over again! I'll also try this recipe for banana and zucchini bread... Read More
(55)
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Rating: 5 stars
01/10/2004
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 some vegan-skeptic family members they begged for more! i did substitue half a cup of applesauce for some of the oil (.5 cup oil.5 cup appleasuce) and it turned out just as great and even more healthy: ) Read More
(53)
Rating: 5 stars
12/31/2003
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 bread. Read More
(51)
Rating: 5 stars
02/29/2004
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 recipes to suit tastes) and was _very_ impressed. Try it out as 12 muffins. :) Read More
(44)
Rating: 1 stars
01/10/2004
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 pumpkin was spiced enough and the bread itself had a strange aftertaste to me. I have a whole bunch of it now and I have no idea what to do with it! Read More
(14)