Super Moist Pumpkin Bread
Submitted by Donna Walkush
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| prep time: 20 minutes | cooking time: 1 hr 15 minutes | makes (2) 8 |
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The bread gets its name Super Moist from the addition of an unusual ingredient: coconut milk!
This bread is so good that most people (even vegans) don't believe that it's vegan. |
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Equipment:
(2) 8" x 4" loaf pans
Ingredients
1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked coconut
Directions
1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
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Reviews (add your own)
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| Kelly wrote on Sunday April 30th, 2006 10:12 AM |
 four soybeans |
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I work with a mixed group of people, including vegans and wanted to bake something everyone would eat. This went WAY beyond my expectations! It is one of the best tasting, moist breads I've ever made. Simply incredible, and everyone wants the recipe! Thanks, it was a hit! |
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| Eileene wrote on Saturday September 23rd, 2006 05:44 PM |
four soybeans |
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This cake turned out to be very delicious. It is one of the most flavorful spice cakes I have ever tasted. I can't wait to share it with my friends tomorrow.
Thank you! |
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| Ali wrote on Tuesday January 02nd, 2007 02:03 PM |
four soybeans |
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Fabulous!!! I made this as a Christmas gift for a vegan co-worker, but it was some of the best pumpkin bread my husband and I had ever enjoyed (we're both non-vegan). This recipe certainly lives up to it's name - it is SUPER MOIST!
Although I had to double the spices to make it more to my taste, I like it much more than my previous non-vegan "secret recipe". Next time I make it I might omit the shredded coconut as it tends to overpower the pumpkin flavor. |
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| Lindsay wrote on Thursday January 11th, 2007 12:01 PM |
four soybeans |
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This pumpkin bread was INCREDIBLE! I took some to a church potluck, and it was devoured. |
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| Cathy wrote on Friday October 05th, 2007 08:51 AM |
four soybeans |
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This was fantastic bread!! I omitted putting the foil on after baking, and just let them cool on racks. The bread was still very moist. I also used pecans instead of walnuts, and skipped the toasting altogether. Great bread!! My daughter and son-in-law are vegan, and their loaf was gone that night!! :) I'll be making it again for sure. |
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| rebecca wrote on Saturday October 27th, 2007 10:04 AM |
 three and a half soybeans |
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The Dharnma Bums loved! Moist with good balanced flavor. Just another example of how good things can turn out without eggs. |
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