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
INGREDIENTS:
3 1/2 cups all-purpose flour
2 cups packed dark brown
sugar
2/3 cup white sugar
1 (15 ounce) can pumpkin
puree
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
cinnamon
2/3 cup unsweetened flaked
coconut
1 cup chopped walnuts,
toasted
DIRECTIONS:
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.
ALL RIGHTS RESERVED C 2008 Allrecipes.com Printed from Allrecipes.com
11/7/2008
No comments:
Post a Comment