Coconut Pumpkin Nut Bread

This coconut pumpkin nut bread recipe gets an intriguing, chewy, moist flavor from coconut milk and flaked coconut, and a nice crunch from walnuts.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 374 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 2 cups packed dark brown sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup chopped walnuts, toasted
• 3.5 cups all-purpose flour
• 1.5 teaspoons ground cinnamon
• 0.66670000553131 cup white sugar
• 0.66670000553131 cup coconut milk
• 0.66670000553131 cup unsweetened flaked coconut

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4-inch loaf pans.

Step 2

Mix flour, brown sugar, pumpkin, oil, coconut milk, white sugar, baking soda, cinnamon, nutmeg, and salt together until well combined. Fold in walnuts and flaked coconut. Pour evenly into prepared pans.

Step 3

Bake until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Remove from the oven and wrap tightly with foil; let steam 10 minutes. Turn out onto a rack. Tent lightly with foil; let cool completely.