OMG!!! This is the best pumpkin bread I have ever sunk my teeth into! I was a tad bit skeptical about this recipe, but I was absolutely stunned about how delicious this bread was! It makes about two loafs and let me tell you they are addicting! Here is the recipe:
Prep Time: 5 min. Cook Time: 1h 15min Makes: 2 8x4 loafs
Oven Set: 350 degrees
Ingredients:
• 1 cup chopped walnuts (if desired)
• 3 1/2 cups all-purpose flour
• 1 cups packed dark brown sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 1/2 teaspoon pumpkin pie spice (or any cinnamon & nutmeg mixture)
• 2 cups pumpkin puree (or one can of pumpkin pie filling like Libby’s)
• ¾ cup of apple sauce
• ¼ cup of oil (I used vegetable oil)
• 2/3 cup coconut milk
• 2/3 cup flaked coconut
Directions:
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, Pumpkin Pie spice (cinnamon/nutmeg mixture). 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.
I hope you like it as much as Matt and I did!!!!
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