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Super Moist Pumpkin Bread

Super Moist Pumpkin Bread

  • Prep

    5 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Kevin Ryan

Kevin Ryan

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! If sweetened coconut is used, reduce white sugar to 1/2 cup.

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AMIEK
90

AMIEK

10/16/2005

The first time I made this, it was good, but seemed to lack flavor. So the second time, I added 1/2 teaspoon of ground cloves and it really made a difference. This bread comes out very moist and both vegans and non-vegans have loved it!

Sarah Jo
89

Sarah Jo

9/12/2012

I cut this recipe in half to ten servings. I had to make a couple substitutions only because I was limited in ingredients. I used pecans instead of walnuts, light brown sugar and instead of coconut milk, I used equal amounts regular milk with a teaspoon of coconut extract. I baked my muffins at 350 for exactly 20 minutes. Though they turned out moist and delicately spiced, these were a little too sweet. The coconut flavor with the pumpkin was different but in a good way.

MISHKO
47

MISHKO

1/10/2004

i was so glad to find a vegan pumpkin bread recipe, especially one with such a creative alternative! the coconut is a great touch and it really does come out very moist. when i have a loaf to some vegan-skeptic family members they begged for more! i did substitue half a cup of applesauce for some of the oil (.5 cup oil + .5 cup appleasuce) and it turned out just as great and even more healthy : )

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