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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! Originally submitted to"
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servings 360 cals
Original recipe yields 20 servings (2 - 8 x 4 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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

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Read all reviews 213
  1. 259 Ratings

Most helpful positive review

I have now made this more times than I can count! I am always horrified by the amount of eggs and oil in these breads, so I made some easy substitutions to make it even healthier, but SHHHH, I ...

Most helpful critical review

I did not like how the coconut milk tasted with pumpkin, I prefer the Downeast Maine Pumpkin Bread recipe - it's just a moist.

Most helpful
Most positive
Least positive

I have now made this more times than I can count! I am always horrified by the amount of eggs and oil in these breads, so I made some easy substitutions to make it even healthier, but SHHHH, I ...

Yes, this is as super moist as it says and more. It's even moister the second day if you wrap it well in saran. The flaked coconut is completely uneccesary, and I didn't toast the walnuts and ...

yummmmmmmm! This is a great treat for kids, my 8 month-old and my 2 year-old both love it. I make muffins and bake them @ 350 for about 22 minutes (give or take a minute) I also changed the r...

This bread is wonderful. Everyone raves about how wonderful it tastes. I leave out the coconut because I'm not a fan, but the coconut milk really makes a difference in the moistness of the bre...

Wow. In the ultimate quest for replicating the Starbuck's Pumpkin Scone, I discovered this recipe. It's moist, tasty and irresistably pumpkin. I followed the recipe exactly (I usually modify rec...

This was the best bread! I did not have flaked coconut on hand so I omitted it. Instead of walnuts I added almonds (not toasted) cut in half and fold it it into the batter. They tasted wonder...

I made this for the first time last night, and we ate the first loaf in less than a day. Wowsers! My apartment still smells fragrant. I skipped the shredded coconut and the walnuts, and am pe...

THIS IS GOOD i am sitting here, actually PROUD of myself for having made the best tasting thing I have ever made in my life. This recipe is amazing and it is super super moist. I left mine in...

Made this exactly as posted, except I used less coconut and more walnuts. Also sprinkled walnuts on top. I only had 1 bread pan on hand, so I made the other half of the recipe as muffins....MMmm...