Name: Super Moist Pumpkin Bread
Yield: 20
Ingredients: All-purpose flour - 3 ½ cups; Packed dark brown sugar - 2 cups; White sugar - ⅔ cup; Pumpkin Puree - 2 cups; Vegetable oil - 1 cup; Coconut milk - ⅔ cup; Baking soda - 2 teaspoons; Salt - 1 teaspoon; Ground nutmeg - 1 teaspoon; Ground cinnamon - 1 ½ teaspoons; Flaked coconut - ⅔ cup; Chopped walnuts, toasted - 1 cup

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Super Moist Pumpkin Bread

1. All-purpose flour - 3 ½ cups

2. Packed dark brown sugar - 2 cups

3. White sugar - ⅔ cup

4. Pumpkin Puree - 2 cups

5. Vegetable oil - 1 cup

6. Coconut milk - ⅔ cup

7. Baking soda - 2 teaspoons

8. Salt - 1 teaspoon

9. Ground nutmeg - 1 teaspoon

10. Ground cinnamon - 1 ½ teaspoons

11. Flaked coconut - ⅔ cup

12. Chopped walnuts, toasted - 1 cup

How to cook deliciously - Super Moist Pumpkin Bread

1. Stage

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

2. Stage

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. Stage

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.