Coconut Pumpkin Nut Bread

[Guest guest]

This was in last month's co-op newsletter. Yummers! All I had in the house was

a big can o pumpkin so I ended up with enough left over to make PT's Curried

Pumpkin Soup which was SO tasty I wanted to lick the bowl and was almost

purring.

 

Coconut Pumpkin Nut Bread

 

Ingredients

 

3 1/2 c all-purpose flour

2 c packed dark brown sugar

2/3 c white sugar

1 15 oz can pumpkin puree

1 c vegetable oil

2/3 c coconut milk

2 tsp baking soda

1 tsp salt

1 tsp ground nutmeg

1 1/2 tsp ground cinnamon

2/3 c unsweetened flaked coconut

1 c chopped toasted walnuts

 

Prep

 

Preheat oven to 350 degrees. Grease and flour 2 8 " x 4 " loaf pans. Lightly

toast chopped walnuts, set aside.

 

Combine flour, sugars, pumpkin, oil coconut milk, baking soda, salt & spices.

Mix well until blended. Fold in coconut and toasted walnuts. Pour into

prepared pans.

 

Bake for about 1 hour & 15 mins, or until you insert a toothpick and it comes

out clean. Remove from oven and cover pans tightly with foil and allow to steam

for 10 mins. Remove foil and let loaves cool on a baking rack.