Super Moist Pumpkin Bread Recipe
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Super Moist Pumpkin Bread

By: Kevin Ryan  
"This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! If sweetened coconut is used, reduce white sugar to 1/2 cup."

Rating: This weblink has been rated 73 times with an average star rating of 4.6 Read Reviews (62)

Rate/Review | 1,453 people have saved this

Prep Time:
5 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 2 - 8x4 inch loaves
 

Ingredients

  • 1 cup chopped walnuts
  • 3 1/2 cups all-purpose flour
  • 2 cups packed dark brown sugar
  • 2/3 cup white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup coconut milk
  • 2/3 cup flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
  3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted 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. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 322 | Total Fat: 14g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2005 by AMIEK 
The first time I made this, it was good, but seemed to lack flavor. So the second time, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by MISHKO 
i was so glad to find a vegan pumpkin bread recipe, especially one with such a creative... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by LILQUIZ 
Wonderful bread. I made a pumpkin bread recipe the other day and incorporated from that 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by SISSI808 
Everyone loved it. Too delicious to be vegan... :) MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by EVAMGREEN 
I was skeptical initially because there are no eggs in this recipe, but this bread is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by RAINBOMOMS 
This tastes GREAT! I cut the recipe in half and made 12 cupcake sized muffins. They turned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by VZHNARY 
As I only have one loaf pan and didn't want to bother with halving the recipe, I can say it... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by MOELASSES 
I didn't care for the taste of this bread, and it especially wasn't worth all the extra fat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2006 by KUNGFUMUNKI 
Being that I'm a total meativore, I have never attempted vegan cooking before. However, one of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2004 by ARMYWIFE99 
This is one of the best pumpkin breads I have ever made(& I've made ALOT) It is so moist & the... MORE

 
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