Super Moist Pumpkin Bread
Ingredients
- 3 ½ cups all-purpose flour
- 2 cups packed dark brown sugar
- 2 cups pumpkin purée
- 1 cup vegetable oil
- ⅔ cup coconut milk
- ⅔ cup white sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup toasted walnuts, chopped
- ⅔ cup flaked coconut
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
- Combine flour, brown sugar, pumpkin purée, oil, coconut milk, white sugar, baking soda, cinnamon, salt, and nutmeg in a large bowl. Mix until well combined. Fold in nuts and coconut until evenly distributed. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour and 15 minutes. Remove from the oven, cover loaves with aluminum foil tightly, and allow to steam for 10 minutes. Remove the foil and turn out onto a wire rack. Tent lightly with the foil and allow to cool completely.
Source
Original recipe: View Original