Reviewed: Apr. 20, 2013

I have made this over and over and it is wonderful. I leave out the flaked coconut and it is still great. Sometimes I don't have any nuts so I have left them out too and it is still fine. This is one of the best recipes for pumpkin bread I have ever found.

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Reviewer:

mrsbooth

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Madison, Wisconsin, USA

Reviewed: Feb. 8, 2013

Even yummier with chocolate chips

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Reviewer:

tpoczak

Reviewed: Jan. 25, 2013

Used a 9x13 baking dish to make it as I only have one loaf pan. I removed the nuts and coconut and took it out seven minutes early but the sides were still overcooked. However, I live in an "almost high elevation" city where most recipes require no change but some cakes and breads do. Not sure if it was the pan, elevation, or recipe. Gonna try it again but adjust it to high elevation.

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Reviewer:

hoshiko

Reviewed: Dec. 31, 2012

I LOVED this. I loved the toasted walnuts in it. I didn't change the recipe. It was my first time cooking with coconut milk. A tip--you'll have leftover coconut milk. Freeze it in ice cube trays to use later.

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Reviewer:

Karissa

Cooking Level: Intermediate

Home Town: Rocky Mountain House, Alberta, Canada

Living In: Sioux Falls, South Dakota, USA

Reviewed: Dec. 17, 2012

I've experimented with several pumpkin breads, and I have finally found the one. This is easier and since my son has an egg and dairy allergy, this one works great! I followed directions exactly except for adding the coconut flakes and nuts. It was very moist inside with a very slight crunch outside. Just perfect!

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Reviewer:

Angel

Cooking Level: Intermediate

Reviewed: Nov. 16, 2012

Additional note to my previous review: I used coconut milk, not coconut water. Coconut milk contains coconut water and coconut cream. It tends to separate in the can, so you must mix the two.

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Reviewer:

jchung525

Reviewed: Nov. 6, 2012

I was looking for some way to use up extra coconut milk, and this recipe popped up. I decided to make it in LARGE muffin papers(like Costco sized muffins). I didn't have the walnuts, but after putting 1/2 C. batter in each muffin paper, I topped each with a sprinkle of chopped up white chocolate that I had leftover from dipping candies. WOWIE! SOOO amazingly delicious! I baked the large muffins on 350 for 30 minutes. Very nice if you're out of eggs, too! Next time, I will substitute applesauce for the oil, just to try that out for a low fat option.

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Reviewer:

handmade1

Reviewed: Sep. 11, 2012

This was not my favorite of the pumpkin breads on this site. I found it rather heavy, and in need of more salt. I hate to change a recipe, then rate it. If I were to add more salt, maybe it would be a 5.

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Reviewer:

Hungry Lawn Gnome

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Sep. 2, 2012

Moist and delicious! I did half applesauce and half oil and it turned out great.

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Reviewer:

Twin Cities

Reviewed: May 22, 2012

I added more pumpkin and more cinnamon than was strictly stated and they turned out great, also I cooked mine a little longer than the hour 20 and they were still super moist inside but a little crisp on top... perfect!

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