Reminiscent of pumpkin pie, this eggless vegan version of pumpkin bread is sweet, spicy, and extra moist. The flaked coconut adds a delightful texture and helps to keep the pumpkin bread moist.
INGREDIENTS:
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin purée
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 flaked coconut
1 cup toasted walnuts or pecans, chopped
METHOD:
Preheat oven to 350°F. Grease and flour two 8 x 4-inch loaf pans.
In a large bowl, combine flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg, and ground cinnamon and stir vigorously to mix well. Fold in the nuts and flaked coconut.
Pour batter into prepared loaf pans. Bake at 350°F for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove the foil and turn the bread out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
YIELD: 2 loaves
SOURCE: Recipe adapted from ThanksgivingRecipe.com.
