Super Moist Pumpkin Bread
This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.
This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.
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 MoreI 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 MoreI 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. ;)
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.
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.
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.
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!
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 : )
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. :)
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.
This was the best bread! I did not have flaked coconut on hand so I omitted it. Instead of walnuts I added almonds (not toasted) cut in half and fold it it into the batter. They tasted wonderful! Also, I made pumpkin fudge which never set so I just melted that down and used it as a glaze on top of the bread. This bread is moist and flavourful! A hit with my husband and 16 month old. It only took 45 minutes to cook, if I had left it in the whole cooking time it would have burned. Yummy!!
I made this for the first time last night, and we ate the first loaf in less than a day. Wowsers! My apartment still smells fragrant. I skipped the shredded coconut and the walnuts, and am perfectly happy with the result. Thanks for the recipe!
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...
This recipe made has the most moist texture I've ever made that didn't come from a box! I found that 1 hour baking time was perfect (could just be my oven). Also you could add more spice if you wanted. The coconut milk made all the difference. THANK YOU!!!!!
Made this exactly as posted, except I used less coconut and more walnuts. Also sprinkled walnuts on top. I only had 1 bread pan on hand, so I made the other half of the recipe as muffins....MMmmmm! I think I like them even better as muffins. Two thumbs up from this lactose-intolerant cook!
THIS IS GOOD i am sitting here, actually PROUD of myself for having made the best tasting thing I have ever made in my life. This recipe is amazing and it is super super moist. I left mine in just a little longer and the top if wonderfully crunchy and the inside is just luscious. I absolutely recommend this recipe, unless you are looking for a more traditional pumpkin bread loaf.
As I only have one loaf pan and didn't want to bother with halving the recipe, I can say it turned out beautifully when done in a 9x13 baking dish. An excellent recipe for vegan families (just substitute the white and brown sugar with rapadura and a little molasses) or family members with dairy allergies.
Wonderful bread. I made a pumpkin bread recipe the other day and incorporated from that 1/2 tsp. Allspice and 1/4 tsp. cloves to give this one a little more kick. Smelled wonderful baking and tasted great too. Mad a spread with cream cheese, honey and cinnamon to spread on this.
Being that I'm a total meativore, I have never attempted vegan cooking before. However, one of the couples we frequently host dinner parties with are vegans and I wanted to cook for the group without making them feel like they couldn't eat anything. I made vegan chili, vegan cornbread, and this. All three dishes turned out amazing, but this was the crowning glory. The lack of proccessed "fake" ingrediants so common to vegan dishes really made this dish. It was a total hit with my friends and at work the next day. It makes a great breakfast snack or dinner dessert. My non vegan friends loved it with cream cheese icing. I added 1 tsp of vanilla and 1/2 tsp of ground cloves. Next time I will try shredding the coconut better and subbing applesauce for half of the oil.
This is one of the best pumpkin breads I have ever made(& I've made ALOT) It is so moist & the coconut milk is the key ingredient. Thanks for a great recipe
This bread is so yummy and definitely moist even without the coconut milk and pumpkin puree. A few modifications I made for a healthier bread. I followed the first review and substituted apple sauce for all of the coconut milk and oil. I didn't have pumpkin puree on hand nor did I have the patience to make my own puree so I grated pumpkin to equate the puree in the official recipe. I substituted dates for walnuts, as I am allergic to nuts. Then in terms of flour, I used 2 1/2 cups of whole wheat flour and about 3/4 cup of wheat bran. This works well. The bread was super moist and if you wrap it well in saran wrap after it cools, it is even moister the second day. Enjoy!
I'm not a vegan. But friends of mine are and were coming to spend Christmas with us. I made 2 batches of this bread (after first making an initial batch of 2 loaves). This is THE GREATEST snack bread recipe I have had in AGES!! My 3 year old LOVES this! Everyone ate this up so fast I had to make ANOTHER BATCH! Believe me, this recipe is GREAT!! If you're scared of the 1C of oil, replace it with 1C of applesauce. Same taste, more nutrition! But follow the recipe!!! OUTSTANDING!!!!!!!!!!!!!
This tastes GREAT! I cut the recipe in half and made 12 cupcake sized muffins. They turned out perfect. I also substituted applesauce for 3/4 of the oil, and omitted the shredded coconut. Thanks so much for this wonderful recipe. I highly recommend it.
This is the first time that I have ever cooked with pumpkin, and wow what a first impression this has made. I just loved this bread, and so did everyone that ate a slice. I did not change a thing, followed the recipe exactly, I will certainly be baking this again....
Pumpkin bread is one of my favorite seasonal foods of all time. And this recipe knocks it out of the park. You can omit the coconut flakes if you so desire, and this recipe can really be a canvas for whatever you're in the mood for. Add in some chopped walnuts/pecans? Sure! Cover with a cream cheese icing? Absolutely! You can really go crazy using this bread mix as a base. Excellent recipe.
I baked this bread and it was good. I dont agree on the baking time though. The bread needs to be in the oven 55-60 minutes. The bread will be moist if done this way. Proper preheating time needs to be taken into account also. If left longer, the bread will start to harden no matter if you cover with foil.
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!
these were a huge hit! and honestly, they got better as the days went by. i made a large batch so they lasted almost a week. everyone loved them. i tweaked the recipe just a tad. i didn't use the toasted nuts because we're not huge nut fans, and i skipped on the coconut flakes, because i really just wanted to have pumpkin bread. i substituted applesauce for the oil and coconut milk, and i used 1/3c splenda and 1/3c white sugar [i wanted to give some to my parents that they could enjoy guilt free]. also, i made muffins instead of loafs. cooked on the same heat setting but for only 22 mins. they came out incredibly moist!
This is a great egg-free recipe. I am forever altering recipes to take out the eggs due to allergies and this one was already done for me. I did alter to reduce calories - used the whole can of pumpkin (about 3 cups) and added just a tablespoon of olive oil. I also used half whole wheat and half all purpose flour. Will definitely make this again.
This is a very good vegan pumpkin bread. I have had trouble converting my pumpkin-based baked goods to vegan recipes that will still please my husband, but these did the trick. They have an ultra-creamy texture reminiscent of coconut milk ice cream, and a nice fall flavor with no artificial ick aftertaste like so many vegan products. The changes I made: used half a cup of oil and increased pumpkin to three cups. Severely cut down sugar: half a cup of dark brown and about a third of a cup of white, but I did add bakers chocolate chunks instead of nuts. There is no need for all that oil or sugar! Doubled the spices and added a heaping tsp of powdered Ginger as well as 1/2 tsp ground cloves. Overall result very good, will make again!
I did not like how the coconut milk tasted with pumpkin, I prefer the Downeast Maine Pumpkin Bread recipe - it's just a moist.
Delicious! Because I was missing some ingredients, I used regular milk (instead of coconut milk), and I didn't add the flaked coconut, or the nuts. It still turned out great! A bit on the sweet side, so maybe I could also cut back on sugar next time! Thank you for the recipe!
I added more pumpkin and more cinnamon than was strictly stated and they turned out great, also I cooked mine a little longer than the hour 20 and they were still super moist inside but a little crisp on top... perfect!
The coconut lovers in my family really liked this - and they are not big pumpkin bread fans. I liked it, but prefer the traditional route. Still, I'll make it again for others in the family.
I was skeptical initially because there are no eggs in this recipe, but this bread is wonderful. Each time I've made it I ommitted the walnuts and shreddd coconut and it still turned out GREAT. Incredibly moist - the best I've had.
The best pumpkin bread I ever had , I made this recipe 5 times already , I added 1 tsp pumpkin spice . Thank you so much for the recipe
I swapped in 1 cp whole wheat flour, used 1 1/2 c. brown sugar, no white sugar, 3/4 c applesauce and 1/4 c oil for the oil and added 1 tsp Chinese 5 spice powder. It was great-- very moist and flavorful
I was looking for some way to use up extra coconut milk, and this recipe popped up. I decided to make it in LARGE muffin papers(like Costco sized muffins). I didn't have the walnuts, but after putting 1/2 C. batter in each muffin paper, I topped each with a sprinkle of chopped up white chocolate that I had leftover from dipping candies. WOWIE! SOOO amazingly delicious! I baked the large muffins on 350 for 30 minutes. Very nice if you're out of eggs, too! Next time, I will substitute applesauce for the oil, just to try that out for a low fat option.
Moist and delicious! I did half applesauce and half oil and it turned out great.
The flavor of this was outstanding, however, mine came out undercooked in the middle. However, I made them in those little disposable aluminum pans and that may have had something to do with the uneven heat conduction.
I've made this 3x now, in fact, one is in the oven now! It is amazing! I got a 6 pack of coconut water at Costco, and needed to use an open carton. This fit the bill great. It is really moist, and a great amount of flavor. When I make mine, I do feel the need to bump up the coconut milk to 1 cup for the right consistency, and I go up to 2 tsp. of cinnamon. I've never added the flaked coconut, just the walnuts, but if you didn't add any nuts either it would be just as great! Oh, and I've also used a bundt ban instead of 2 loaves from this recipe too. Turns out fantastic. My husband IS NOT a fan of pumpkin, but he practically eats the whole thing when I make it. This is my go-to loaf recipe!
I have used this recipe many times for several years now. It's THE BEST Pumpkin Bread. I do make several changes. I simply use one whole can of pumpkin rather than measuring the two cups. I also omit the flaked coconut. Most importantly I loosely cover the loaves with aluminum foil one hour into baking as they tend to burn on top.
Very moist & flavorful. I followed another reivewers recommendation and subbed apple sauce for 1/2 of the oil, and added 1/2 tsp allspice & 1/4 tsp cloves. It was a little on the sweet side though, so I think I will use less sugar next time.
excellent. went over so well for thanksgiving. i subbed applesauce for the oil and coconut milk. i omitted the coconut flakes and walnuts. next time i think i'll add raisins, it seemed like it was missing that taste. really good, really easy, fantastic base recipe. will use again and again.
This was not my favorite of the pumpkin breads on this site. I found it rather heavy, and in need of more salt. I hate to change a recipe, then rate it. If I were to add more salt, maybe it would be a 5.
Would love advice on this! I have made this bread several times, following each step very carefully and mixed the wet ingredients and sugars first, flour last. The only difference I made was to add a dried cran berry-nut mix instead of the walnuts. The first batch, the outside was too dark, inside wasn't done. So, the second batch, I turned down the oven temp to 250, and left in for 30 min more. The third batch, didn't cook completely. I couldn't salvage. I have a thermometer in my oven to check the temp. The last batch I took the loaves out and put foil on top hoping to help it "cook" a bit more. The top of the loaves caved in. Any advice would be extremely helpful. Thanks.
Very moist, very tasty pumpkin bread. I loved the addition of coconut milk but did not put additional coconut. It was gone so quickly. With my extra coconut milk I made another batch of this bread!
This is the best pumpkin bread I have ever had in my life!! Sorry, Mom! I am not a fan of eggs in baked goodies and decided to try it. The simple ingredients are usually staples in my cupboard and can be made anytime. I topped the loaf with sweetened shredded coconut. Delicious! I only wonder of the other mix-ins that would make this even better (cranberries, golden raisins, pumpkin seed meats, etc.)
So good and so filling! It's like a really good muffin. I skipped the shredded coconut. Plus this is lactose-free!
Very good! I used 1 cup whole wheat flour, 1/2 cup ground flax seed, and 1.5 cups white flour. I cut the total amount of sugar in half. I used lite coconut milk. It was very moist and tasty!
Made this for the people in my bldg xmas 05. Was good, but I expected it to be even better. Note: I omitted the nuts, and made into muffins instead of bread. Lowered temp to about 335-325 to make the muffins.
This is incredible! And I even made it low fat by substituting most of the oil with applesauce...I am very pleased. Wonderful bread!
I followed this recipe exactly. I poured 1/3 of the mixture into a small loaf pan, added cranberries and nuts, no coconut. I poured the remaining mixture, with the coconut, into a large loaf pan. Both lightly coated with butter spray. The small loaf completed early (of course). I had to leave the large loaf in for an hour and 30 min. It still wasn't done. In the last 20 min, I turned the heat off the oven and the door ajar to keep checking. It was still too moist. I covered it with foil and left it for more time in a warm oven. The only thing I can figure is that I split the mixture into 1/3 and 2/3 in different sized loaves. And the larger loaf was too big to cook thoroughly. Any suggestions would be greatly appreciated. I chaulk this up to the cook's mistake.
I give this recipe 5-stars because it is a successful, tasty, moist vegan bread. If I were to put next to a non-vegan option I would score it a little lower, because the crust is kinda chewy. But, for being a vegan recipe this is GREAT!
Great recipie. Gave one loaf to the neigbors and saved one loaf for us. Thanks for the delicious recipie.
Nice and moist but not super flavorful. I also wanted more of a coconut taste. I will probably stick with my old pumpkin bread recipe from this site.
Love this recipe!!! I couldn't stop eating it!!! I did substitute the oil and coconut milk for unsweetend applesauce. Amazing!!!
One word.... WOW! Made 3 minor changes to bring this into line with what I try to do with all recipes in our home... subbed both sugars with Splenda Baking Blend/Splenda Brown Sugar Blend and reduced coconut by 1/2. This small changed saved us 20 gms in carbs... will definitely be making this for a treat during the holidays! Thank you for sharing!
soooo moist and delicious!!! I used Libby's Canned Pumpkin Pie Mix for the puree, the 30 oz can yields about 2 1/2 cps of puree, so I had to make some conversions on the ingredients. I also substituted most of the oil with applesauce and did not add coconut flakes, (personal preference). I used six, small foil bread pans (don't know the size) and a regular sized bread pan (for my house). I shared them at two different Halloween parties last night, my daughters' house and brother/sister-in-laws home. They all loved it. My daughter even called me this morning just to tell me the bread was an A+. (I've been making recipes from this website lately and her family are my taste testers, tee hee). MAHALO!!! This is a great recipe and I'll definitely be making this often.
i tried this last night, and between my boyfriend and i we only have half left! i cut the recipe in half and used another reviewer's idea of mixing the oil with applesauce to make me feel a little better. came out great. it was very easy. i will be making more within the week!!!
This bread is AWESOME!! I have made it at least 25 times. I have a child who is highly allergic to both eggs and milk products, and I don't have to substitute anything. THANKS!!!
Has a lot of flavor and taste. I felt the bread was a little too oily and would probably cut back a little.
Very yummy...I even made this wheat-free! (spelt,rice and a gluten-free allpurpose mix) Should check loaves after about an hour as mine were done then. I may reduce sugar a bit next time too, as a little sweet for my taste.
I give this 3 stars, it kind of grows on you. I did mini loafs, cook time differs, but no eggs "whats that about" is that a mistake? You can tell when you taste it somethings missing, but like I said, it grows on you by bite 3. Now I have all these loafs and trying to think who I can give them to. Would like feed back on this, or is it just me. "NO EGGS"????
I skipped the nuts, however this recipe "rocks"! It is so moist and friends who do not like coconut (can you imagine) loved it and begged for more. Thanks for sharing this recipe.
I used light coconut milk, coconut oil in place of the vegetable oil, and left out flaked coconut and walnuts because I didn't have them on hand. Bread is amazing, moist and delicious.
Absolutely incredible. As other posters have mentioned the coconut doesn't create a strong taste but does wonders for the texture! I used three cups of white rice flour and a half cup of flax. I used a half stick of smart balance butter blend. Otherwise I followed it faithfully. I cannot imagine anything more delicious!! The texture and moistness alone are to die for. I made one large loaf and then two mini loafs for gifts. This is going to be my go-to recipe for Christmas gifts!
Additional note to my previous review: I used coconut milk, not coconut water. Coconut milk contains coconut water and coconut cream. It tends to separate in the can, so you must mix the two.
I have made this over and over and it is wonderful. I leave out the flaked coconut and it is still great. Sometimes I don't have any nuts so I have left them out too and it is still fine. This is one of the best recipes for pumpkin bread I have ever found.
I made this bread for work & it was a hit. I have tried it with both sweetened coconut & unsweetened. Both have worked fine. When I used the sweetened coconut, I used 1/3 cup of coconut milk & 1/3 of coconut water insteadd to compnesate for the sweetness of the coconut.
This is a great recipe, my husband almost ate one whole loaf in one sitting! I changed a few things to lower fat/cals and it was still SO moist and tasty. Used light coconut milk, subed olive oil for veg oil and actually used less than 1 cup, made it up with the coconut milk. I'm not a fan of nuts in bread, so left those out. Didn't have coconut and was still DELISH without. A+!
I made this recipe into 12 jumbo size muffin. I also changed a few ingredients. Cutted the oil by half and substitute 1/2 cup apple butter and 1/2 cup oil. Omitted coconut milk for 1 cup enriched soymilk. Also, omitted coconut flake and substitute it with 1 cup raisins. I didn't have any nuts on hand so i substitute the nuts with 1 1/2 cup of multi-grain (oats, barely, and rye). Last but not least, I instead of what the recipe called for i used 2 1/2 tsp of ground cinnamon, 1 tsp ginger, 1/2 tsp cloves. The pumpkin muffin came out moist and delicious, even the next day it was still moist. I would definitely make this again, but this time with nuts and dried cranberries.
This is absolutly the best pumpkin bread I have ever eaten!
Not enough pumpkin flavor. Finished loaf was very dense and not very flavorful.
Yummy! But this is definitely not meant as a healthy vegan treat. I substituted 1 cup of flour for whole wheat flour with no discernible difference, probably because all the sugar covered it up. Next time I will make it healthier. I'll use 1.5 cups whole wheat flour, sub half the oil for applesauce and not even add the white sugar, or at least reduce it by half. Needless to say, though, the kids loved it and my neighbor wants the recipe.
Great bread, though I did add extra spices as I love cinnamon and cloves, nutmeg also. I added 3 eggs because I can't seem to bake anything without them.
My entire family loved this bread...what did you do different? It's all in the coconut milk. The bread is wonderful!
VERY DELICIOUS! Even though i didn't have enough pumpkin puree, i added half a cup of shredded carrots and it tuned out great.
Fabulous! I omitted the coconut and walnuts and cooked for about an hour. The first time I cooked it for an hour and 15 as the recipe directed, and that was much too long.
I LOVED this. I loved the toasted walnuts in it. I didn't change the recipe. It was my first time cooking with coconut milk. A tip--you'll have leftover coconut milk. Freeze it in ice cube trays to use later.
I don't know why this recipe is listed 3 times, but oh well. I HALVED this recipe and made it in my bread machine. Dumped all the wet ingredients in first and stirred, then the dry and stirred, then used the quick bread setting. I also added 1/4 tsp of ginger, used applesause for 1/2 of the oil, a little less white sugar, and substituted pecans. It worked GREAT! Super easy, but I don't think it would have worked with the whole recipe.
I CANNOT BELIEVE HOW GOOD THIS IS!! I have been baking bread forever...and I have got to hand it to you...this is out of this world. And oh sooo easy. This is a must have recipe for anyone who bakes bread and wants to amaze their guests.
great vegan treat! very yummy although you have to beware and bake it in the 8 inch pan not a 9 inch or it really doesn't come out right. I made the batch with 2 different sized pans because that was what I had available and the 9 inch cooked wrong. I brought it to work and it was a great treat!
Easy, moist and a family-pleaser! I must say I would have used 3 pans for this recipe, which I followed exactly because my pans overflowed. I would have been just as happy with 3 shorter loaves and next time that is the way I will make it.
when this website was down, I had to try another "deluxe" pumpkin bread, which turned out like cardboard. being health conscious, I make this one with 2/3 whole wheat flour, no white sugar, and only about 1.5 C brown sugar. they are great and freeze well.
This is the best recipe! I have made this many, many times and have always received rave reviews - if you're a fan of pumpkin bread, you have to try this! I have made a few changes to make it healthier and which don't seem to effect the taste: - Use less oil (maybe 2/3 cup) and use the entire 14 oz can of coconut milk - even light coconut milk works. I also increased the amount of pumpkin by about 1/2 cup and used half real sugar and half sweetener. Also, make sure to use unsweetened coconut, otherwise the bread will come out way too sweet. Unsweetened coconut can be hard to find, but you can usually find it at Whole Foods or other natural food stores. If you can't find unsweetened, I'm pretty sure you can reduce the amount of sugar to compensate. Make this recipe! I guarantee you will love it.
Followed the recipe to the letter and it just didn't work out well at all. Sure, it was super moist...almost too moist. I let it cool overnight and when i cut it the next day the loaf just fell apart. It tasted OK, nothing spectacular. I've definitely had better pumpkin bread than this.
Very forgiving recipe. Used coconut coffee creamer instead of milk, but accidentally added 1 c. instead of 2/3! Used 1/3 c. applesauce, and 1/3 c. olive oil, still came out great! Makes awesome muffins.
This recipe is awesome, everyone loves it!!!I bake mine as a bundt cake, using pumpkin puree I made myself and I seem to be making one every week!!!
Let me just say this bread was amazing! I made this bread for my Thanksgiving Dinner. With first batch i followed the recipe exactly. It turned out wonderfully and the recipe is very easy to follow. The second batch I made without nuts for those who didn't like them. This too turned out very nicely. I was not too sure about the coconut flakes but after trying the first batch I didnt even notice them so I continued to use them in the other batches and have had nothing but compliments.
I added walnuts... must say, this Pumpkin Bread was excellent!
I had 3 pumpkins I had to do something with my son wanted to make pumpkin bread. So I looked up a recipe. This one sounded very easy. It was absolutely delicious. I took a loaf to work and it was gone in 30 mins. I got a lot of request for the recipe. I will make this again and again. I did add 1 tsp of vanilla. It kicked it up a notch.
I omitted the nuts and coconut, halved the recipe, added 1/2 tsp each of cloves and cardamom, and made muffins instead of loaves and they came out amazing! I made them for my vegan friend and all the rest of my classmates and EVERYONE loved them!
I made these into muffins. Half of the recipe I added oats to it and liked that half better. I found the muffins to be a bit dry. Wasn't my favorite recipe.
This was sooooo good! Great spiced flavor & super moist, just like it says! My vegan brother loved it as well. Be careful on the baking time, tho. It took less than 1 hr, even w/2 loaves. If I hadn't checked them they would have burned. Oh, in case you have trouble finding coconut milk at the store, it's in a can, in the chinese food section. It took me awhile to find it. :)
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