Ingredients:

• 3 1/2 cups all-purpose flour
• 2 cups packed brown sugar
• 2/3 cup white sugar
• 2 cups pumpkin puree
• 1 cup vegetable or extra light olive oil
• 2/3 cup regular coconut milk
• 2 teaspoons baking soda
• 1 teaspoon sea salt
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 2/3 cup flaked coconut or dried cranberries (optional)
• 1 cup walnuts, chopped (optional)

Directions:

Preheat oven to 350º F (175º C). Grease two 8x4 inch loaf pans, and lightly dust with flour.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, nutmeg, cinnamon, and cloves (if using). Mix until all of the flour is gone. Fold in the nuts, flaked coconut, and/or cranberries if using. Pour batter into the prepared pans.
Bake 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 the loaves to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow them to cool completely. 

Notes:

• For a lighter product, use 1/3 cup of applesauce and 2/3 cup of oil in place of the 1 cup of oil.  We recommend using full fat coconut milk for the best texture, but light coconut milk may be substituted.
• Storing this bread in saran wrap will increase the moistness. 
• Dark brown sugar works well in this recipe, but light brown sugar or evaporated cane juice will do in a pinch.

Comments (1)

	1. 11-03-2008 12:33
	WOW! This bread is amazing. I used the applesauce/oil combo and added cranberry and walnuts...I also used plan soy milk instead of coconut milk and did not use clove (I was out). It smelled so good in the oven I could hardly wait to taste it. It took 10 minutes less bake time than the recipe called for though. It is so good. The bread is moist and flavorful. Even my very picky two year old ate it...he couldn't get enough. That is the only problem I really found, you don't want to stop eating it. Guest

Betsy

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