Sunday, November 1, 2009

Pumpkin Bread with Walnuts & Coconut

I baked three loaves of this very moist and delicious bread. It smells heavenly while baking. I plan on making more during the holidays.Pumpkin Bread with Walnuts & Coconut

1/2 C flour
2 C brown sugar (packed)
2/3 c sugar
1 can of pumpkin puree (15oz)
1 C coconut milk
2 t baking soda
1 t salt
1 t nutmeg
1 1/2 t cinnamon
2/3 C flake coconut
1 C chopped walnuts

Preheat oven to 350 degrees.

Combined dry ingredients in a bowl and mix thoroughly. Add pumpkin puree and coconut milk. I mixed the coconut milk and pumpkin puree in a separate bowl before I added it to the dry ingredients. The recipe didn't call for this but I found it easier. Once all ingredients are thoroughly mixed fold in coconut and walnuts.

Pour mixture into 2 loaf pans that have been greased.

Bake for 1 hour and 15 minutes or until a toothpick inserted into the bread comes out dry.

Remove from oven and wrap tightly with tin foil and let sit for 10 minutes. After ten minutes, remove tin foil and invert pan to release bread and place on a cooling rack. Tent tin foil over the bread and allow to cool completely. The bread should easily come out of the pan but be carefully not to burn yourself or damage the bread while removing from the pan.


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