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Super Moist Pumpkin Bread

"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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1 h 30 m servings 360 cals
Original recipe yields 20 servings (2 - 8x4 inch loaves)


  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 116
  1. 135 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 ...

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 coco...

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! ...

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 so...

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 ta...

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. Th...

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 wi...

This is one of the best pumpkin breads I have ever made(& I've made ALOT) It is so moist & the coconut milk is the key ingredient. Thanks for a great recipe

As I only have one loaf pan and didn't want to bother with halving the recipe, I can say it turned out beautifully when done in a 9x13 baking dish. An excellent recipe for vegan families (just ...