Super Moist Pumpkin Bread

Super Moist Pumpkin Bread

178 Reviews 10 Pics
Kevin Ryan
Recipe by  Kevin Ryan

“This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to”

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Adjust Servings

Original recipe yields 2 - 8 x 4 inch loaves



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) 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 foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

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Reviews (178)

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I have now made this more times than I can count! I am always horrified by the amount of eggs and oil in these breads, so I made some easy substitutions to make it even healthier, but SHHHH, I don't tell anyone when I give it to them! I substitute 1 cup of whole wheat flour for 1 cup of regular flour and put one of those little containers of applesauce (approx. 1/3 cup) in the 1 cup measuring cup before filling it the rest of the way up with olive oil. NO, you can't taste the difference. I also replace the cinnamon/nutmeg mixture with 1 teaspoon EACH of pumpkin pie spice and cinnamon, and I used LIGHT coconut milk too. Toasting the nuts and adding coconut flakes is unnecessary. ;)



Yes, this is as super moist as it says and more. It's even moister the second day if you wrap it well in saran. The flaked coconut is completely uneccesary, and I didn't toast the walnuts and it turned out perfectly. I also added 1/2 teaspoon ground cloves for an extra kick and using Light Coconut Milk gives the same great results. I've made this 3 times in less than two weeks and my husband can't get enough. Great for giving since it stays moist for so long! **2nd UPDATE** - I've substituted unsweetened applesauce for ALL of the oil and and coconut milk (which has a lot of cholestrol and fat!) and it turned out phonomenal! The applesauce kept the bread SUPER moist and you can't taste it at all. Due to the wetness, it did take an extra 5 min. in the oven. Will never use oil/coconut milk in this again.



yummmmmmmm! This is a great treat for kids, my 8 month-old and my 2 year-old both love it. I make muffins and bake them @ 350 for about 22 minutes (give or take a minute) I also changed the recipe to accomidate using 1 15oz can of pumpkin. I use 3 1/4 cups flour and I add a tablespoon of applesauce. I have tried using less oil, and it dosen't come out right - stick to the 1 cup. I also adjusted the sugar to 1 1/2 cups brown and 1/2 cup white. I've tried using even less but they then taste a bit too bitter for us.

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Amount Per Serving (20 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 48.9 g
  • 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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Pumpkin Pie Bread


next recipe:

Pumpkin Bread II