Reviewed: Aug. 7, 2010

This was awesome! The only change I made was substituting sunflower seeds for the walnuts..delicious and very moist!

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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Reviewed: May 18, 2010

We LOVED it! I make mini muffins and keep them in the freezer and because they are so moist they keep great. I can pull them out for my toddler son for breakfast and he loves them. I did cut back on the sugar because my coconut was sweetened.

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LAM

Reviewed: Nov. 24, 2009

Loved this so much! I was looking for a pumpkin recipe to bake and I didn't have any eggs in the house so came across this one. I also didn't have any coconut or nuts, so swapped the coconut milk for skim milk and left out the nuts. Only made one loaf so halved the recipe, and it only needed 50 mins to cook. It turned out amazing!!! It was more dense than other loafs but this suited the taste perfectly. highly recommend.

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jessi0343

Reviewed: Nov. 22, 2009

I made this tonight and I like it alright, but have a few comments. The only change I made to this was using sweetened coconut. I LOVE coconut so I was expecting something 'great' from this recipe. I admit I was skeptical when I added the coconut, 2/3 cup doesn't seem like enough for two loaves. It is good bread, don't get me wrong, but it's not the 'best' pumpkin bread I ever tried. This was also my first time using coconut milk. If you really want a GREAT pumpkin bread recipe I'd recommend Downeast Maine Pumpkin Bread from this site. Now THAT is some good stuff!

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hardrockgirl

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

Reviewed: Nov. 14, 2009

This has really good flavor and is very easy to make. I underbaked mine by accident.

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MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 8, 2009

My husband and I did not care for this recipe. Sounded flavorful and exciting. However, it failed to deliver! The recipe itself was a simply good moist bread but we were expecting something more. The more we ate it, the more it felt like something was missing!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

Reviewed: Jan. 29, 2009

Absolutely fantastic!

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J. Marsh

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

Reviewed: Dec. 18, 2008

I didn't really like this recipe. It is true that it is very dense, and that part I liked. However, the pumpkin taste was kind of lost, and I barely noticed the coconut. I think that if I made this recipe I will trade all or most of the brown sugar with white sugar and add more coconut. I will also try to add more ingredients that will bring out the taste of the pumpkin more. Thanks anyway for the recipe!

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Naa

Reviewed: Dec. 9, 2008

It is a very moist and tasty bread! a few changes that I made are: 1.Macadamia nuts instead of walnuts. 2.Reduced white sugar from 2/3 C. to 1/4 C. 3.Used sweetened shredded coconuts. I would for sure top the bread with some shredded coconuts, especially if you like coconuts, because it addes more coconuttie flavors and also it looks better. I would sprinkle the coconuts not right away but after it being in the oven for some minutes, and if you see it get browning before the bread is done, cover it with foil and it will turn out fine. Thank you for a great recipe:)

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hawaiian_munshkin

Cooking Level: Intermediate

Reviewed: Nov. 16, 2008

I baked this in my Wilton 12x12 square pan to make this into a cake (bake for 35-38 minutes). I did leave out the nutmeg b/c we do not care for that flavor & used two tsp. of cinnamon. I did not want to waste so much of the left over coconut milk, so I made a glaze using 1 3/4 cups powdered sugar and 1/4 cup of coconut milk. I drizzled this over top and then topped with coconut. Thanks for sharing your recipe.

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