About this recipe:A super-moist pumpkin bread, which is enriched with coconut milk. This cake is sweet, lightly spiced and packed full of coconut and walnuts. Serve thickly sliced as a snack, dessert, for afternoon tea, elevenses or in packed lunches.
Makes: 2 loaves
450g plain flour
440g dark brown soft sugar
135g caster sugar
425g pumpkin puree
250ml vegetable oil
150ml coconut milk
2 teaspoons bicarbonate of soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
60g unsweetened desiccated coconut
115g walnuts, toasted and chopped
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Preheat oven to 180 C / Gas 4. Grease and flour two 20x10cm loaf tins.
Combine flour, sugars, pumpkin, oil, coconut milk, bicarbonate of soda, salt and spices. Mix until well blended. Fold in coconut and walnuts. Pour into prepared tins.
Bake for about 1 hour and 15 minutes or until an inserted skewer 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.