PUMPKIN BREAD WITH COCONUT MILK RECIPES

SUPER MOIST PUMPKIN BREAD RECIPE | ALLRECIPES

Super Moist Pumpkin Bread Recipe | Allrecipes image

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.

Provided by Kevin Ryan

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Yield 2 - 8 x 4 inch loaves

Number Of Ingredients 12

Ingredients

3?½ cups all-purpose flour
2 cups packed dark brown sugar
? cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
? cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1?½ teaspoons ground cinnamon
? cup flaked coconut
1 cup toasted walnuts, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
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.
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.

Nutrition Facts : Calories 360.3 calories, CarbohydrateContent 48.9 g, FatContent 17.7 g, FiberContent 1.7 g, ProteinContent 3.6 g, SaturatedFatContent 4.2 g, SodiumContent 257.4 mg, SugarContent 29.4 g

COCONUT PUMPKIN NUT BREAD RECIPE | ALLRECIPES

Coconut Pumpkin Nut Bread Recipe | Allrecipes image

This bread takes pumpkin bread to a whole new realm. I invented this one day when thinking of how to make pumpkin bread retain its moistness even longer. Solution: coconut milk!

Provided by Kevin Ryan

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 2 - 8 x 4 inch loaves

Number Of Ingredients 12

Ingredients

3?½ cups all-purpose flour
2 cups packed dark brown sugar
? cup white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
? cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1?½ teaspoons ground cinnamon
? cup unsweetened flaked coconut
1 cup chopped walnuts, toasted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut and nuts. Pour into prepared pans.
Bake for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.

Nutrition Facts : Calories 373.6 calories, CarbohydrateContent 48.9 g, FatContent 19.3 g, FiberContent 2.3 g, ProteinContent 3.8 g, SaturatedFatContent 4.8 g, SodiumContent 302.6 mg, SugarContent 29.2 g

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