Super moist pumpkin bread

By jess1ca

Ingredients

• 2 8x4 loaf pans greased and floured
• 1 C chopped walnuts
• 3 1/2 C flour
• 2 C packed dark brown sugar
• 2/3 C sugar
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp nutmeg
• 1 1/2 tsp cinnamon
• 2 C pumpkin puree
• 1 C vegetable oil
• 2/3 C coconut milk
• 2/3 C flaked coconut

Preparation

Step 1

Preheat oven 350 degrees
Spread walnuts in single layer on ungreased cookie sheet. Toast in oven 8-10 mins or until lightly browned. Set aside to cool.
In large bowl, stir together flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. 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. Divided the batter evenly between the prepared pans.
Bake 1 hr and 15 mins or until toothpick inserted in the center comes clean. Remove from oven and cover loaves tightly with foil. Allow to steam for 10 mins. Remove foil, and turn out onto a cooling wire rack. Tent loosely with the foul and allow to cool completely.