Recipe 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."
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3 1/2 cups
packed dark brown sugar
1 1/2 teaspoons
I cut this recipe in half to ten servings. I had to make a couple substitutions only because I was limited in ingredients. I used pecans instead of walnuts, light brown sugar and instead of coconut milk, I used equal amounts regular milk with a teaspoon of coconut extract. I baked my muffins at 350 for exactly 20 minutes. Though they turned out moist and delicately spiced, these were a little too sweet. The coconut flavor with the pumpkin was different but in a good way.
I didn't care for the taste of this bread, and it especially wasn't worth all the extra fat and calories from that much oil and coconut milk. I was disappointed because it didn't seem like the pumpkin was spiced enough and the bread itself had a strange aftertaste to me. I have a whole bunch of it now and I have no idea what to do with it!
The first time I made this, it was good, but seemed to lack flavor. So the second time, I added 1/2 teaspoon of ground cloves and it really made a difference. This bread comes out very moist and both vegans and non-vegans have loved it!
i was so glad to find a vegan pumpkin bread recipe, especially one with such a creative alternative! the coconut is a great touch and it really does come out very moist. when i have a loaf to some vegan-skeptic family members they begged for more! i did substitue half a cup of applesauce for some of the oil (.5 cup oil + .5 cup appleasuce) and it turned out just as great and even more healthy : )
I made many changes, but this turned into a fabulous (and healthier) bread:
-subbed 2 c. whole wheat flour
-subbed 1/2 c. applesauce for 1/2 oil
-used light coconut milk
-omitted white sugar! (Trust me--this bread is so sweet, you won't even notice)
-increased spices by adding a little extra cinnamon, 1/2 t. cloves, and 1/2 t. ginger
-omitted flake coconut.
-increased nuts to 1 1/2 c.
With all these changes, this was the most satisfying pumpkin bread I’ve ever eaten, vegan or not. Baking time was exact—they were perfect after 1 hr. 15 min. My kids loved it, and I will make it over and over again! I'll also try this recipe for banana and zucchini bread...
Wonderful bread. I made a pumpkin bread recipe the other day and incorporated from that 1/2 tsp. Allspice and 1/4 tsp. cloves to give this one a little more kick. Smelled wonderful baking and tasted great too. Mad a spread with cream cheese, honey and cinnamon to spread on this.
This tastes GREAT! I cut the recipe in half and made 12 cupcake sized muffins. They turned out perfect. I also substituted applesauce for 3/4 of the oil, and omitted the shredded coconut. Thanks so much for this wonderful recipe. I highly recommend it.
Being that I'm a total meativore, I have never attempted vegan cooking before. However, one of the couples we frequently host dinner parties with are vegans and I wanted to cook for the group without making them feel like they couldn't eat anything. I made vegan chili, vegan cornbread, and this. All three dishes turned out amazing, but this was the crowning glory. The lack of proccessed "fake" ingrediants so common to vegan dishes really made this dish. It was a total hit with my friends and at work the next day. It makes a great breakfast snack or dinner dessert. My non vegan friends loved it with cream cheese icing. I added 1 tsp of vanilla and 1/2 tsp of ground cloves. Next time I will try shredding the coconut better and subbing applesauce for half of the oil.
* Percent Daily Values are based on a 2,000 calorie diet.
Super Moist Pumpkin Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 159
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