Monday, November 10, 2008

Coconut Pumpkin Bread

We really liked this bread and it made the kitchen Autumn kissed. I cut up some chocolate from a semi-sweet baking square and pushed this into the top of the batter in one of the loaves. It was amazing!
A hint on cutting up chocolate: a serrated knife (like a bread knife) works wonders!

Coconut Pumpkin Nut Bread

3 1/2 cups all-purpose flour
2 cups packed dark brown
2/3 cup white sugar
1 (15 ounce) can pumpkin
1 cup vegetable oil
2/3 cup coconut milk 2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground
2/3 cup unsweetened flaked
1 cup chopped walnuts,

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
2. Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut and nuts. Pour into prepared pans.
3. Bake for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.

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