Guest guest Posted November 9, 2009 Report Share Posted November 9, 2009 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. Quote Link to comment Share on other sites More sharing options...
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