Saturday, March 2, 2013

Coconut Pumpkin Bread

We really enjoy quick breads in our house. I looked for a new recipe rather than my fall back pumpkin bread recipe and stumbled upon this one, I modified it a tiny bit but it turned out great.  I sent a loaf into work with my husband, and apparently it received rave reviews and a confusing yet positive email. 

Covering the bread tightly with foil when it first comes out of the oven permits the bread to retain its moisture.

Preheat oven to 350'F

3 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 1/2 tsp cinnamon

2  cups pumpkin puree
1 cup canola oil
2/3 cup coconut milk
2/3 cup white sugar
2 cup dark brown sugar

2/3 cup flaked coconut
1 cup toasted chopped pecans

Combine first 5 ingredients into a small bowl, mix and set aside.  In another bowl or your mixers main bowl combine the pumpkin, oil, coconut milk, and sugars, mix well.  Slowly add dry ingredients to the wet ingredients mixing until just combined.  Fold in coconut and pecans. 

Pour into 2 greased bread pans and bake for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and tightly cover with foil, allow to steam for 10 minutes.  Remove foil and turn out onto a cooling rack tenting lightly until cool. 

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