Coconut Pumpkin Nut Bread

This bread takes pumpkin bread to a whole new realm. I invented this one day when thinking of how to make pumpkin bread retain its moistness even longer. Solution: coconut milk!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.

Step: 2

Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut and nuts. Pour into prepared pans.

Step: 3

Bake for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.

Per Serving: 374 calories; protein 3.8g; carbohydrates 48.9g; fat 19.3g; sodium 302.6mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.