Monday, October 1, 2012

Pumpkin Bread

As mentioned in previous posting, I love how versatile pumpkin is. Here is another awesome recipe for this season.

Pumpkin Bread
Servings: 2 loafs
  • 3 ½ organic white, fresh-milled, or store-bought whole-grain flour;
  • 2 ½ cups of dark brown sugar or to taste add more of any kind of sweetener you prefer
  • 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
  • 1 cup chopped walnuts (if desired lightly toast for a few moments in oven and cool before adding)

Preheat oven to 350 degrees F.
Grease and flour two 8″ x 4″ loaf pans.
In a large bowl, stir together the flour, brown sugar (or preference of other sweeteners), 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 walnuts. Divide the batter evenly between the prepared pans.
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 it to cool completely.

Source: Eat Drink Better

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