Super Moist Pumpkin Bread

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

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 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 bowl; fold in walnuts and coconut flakes until evenly distributed. Divide batter between the prepared loaf pans.

Step 3

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