Super Moist Pumpkin Bread

The pumpkin bread with walnuts and coconut is made super moist from coconut milk. It's a sweet breakfast treat or afternoon snack that's packed with flavor.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 360 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 2 cups packed dark brown sugar
• 2 cups pumpkin puree
• 1 cup toasted walnuts, chopped
• 3.5 cups all-purpose flour
• 1.5 teaspoons ground cinnamon
• 0.66666698455811 cup white sugar
• 0.66666001081467 cup coconut milk
• 0.66666698455811 cup flaked coconut

Recipe Instructions

Step 1

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

Step 2

Combine flour, brown sugar, pumpkin purée, oil, coconut milk, white sugar, baking soda, cinnamon, salt, and nutmeg in a large bowl. Mix until well combined. Fold in nuts and coconut until evenly distributed. Pour batter into the prepared pans.

Step 3

Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour and 15 minutes. Remove from the oven, cover loaves with aluminum foil tightly, and allow to steam for 10 minutes. Remove the foil and turn out onto a wire rack. Tent lightly with the foil and allow to cool completely.