Description
This delicious pumpkin bread is the perfect Fall treat! No electric mixer required. You can easily mix this by hand, just like your grandmother used to!
Ingredients
- 3-½ cups All-purpose Flour
- 2 cups Dark Brown Sugar (packed)
- ⅔ cups Granulated Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Ground Nutmeg
- 1-½ teaspoon Ground Cinnamon
- 2 cups Canned Pumpkin Puree
- 1 cup Vegetable Oil
- ⅔ cups Coconut Milk
- ⅔ cups Sweetened, Flaked Coconut
- 1 cup Chopped Walnuts
- 3-½ cups All-purpose Flour
- 2 cups Dark Brown Sugar (packed)
- ⅔ cups Granulated Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Ground Nutmeg
- 1-½ teaspoon Ground Cinnamon
- 2 cups Canned Pumpkin Puree
- 1 cup Vegetable Oil
- ⅔ cups Coconut Milk
- ⅔ cups Sweetened, Flaked Coconut
- 1 cup Chopped Walnuts
Preparation
1. Preheat oven to 350 F. Grease and flour two 8×4 inch loaf pans.
2. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg and cinnamon.
3. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
5. Remove from oven, and cover loaves tightly with foil. Allow them to steam for 10 minutes. Remove foil and turn them out of the pans onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
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