Pumpkin Coconut and Walnut Bread
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.
Ingredients
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
Method
Prep:10min ›
Cook:1hr15min ›
Ready in:1hr25min
- 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.
Ingredients
Pumpkin puree can be purchased online.
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Reviews & ratings
Average global rating:
(70)
Reviews in English (52)
Absolutely gorgeous...Super flavour & texture. As I love coconut I used coconut oil and added extra desiccated to the mix. Also cut the sugar by half. So moist & very scrummy. Will be making again. Thanks for such a lovely recipe x - 16 Jan 2018
This is now one of our favorite quick bread recipes. The addition of the coconut milk and the dark brown sugar was awesome. The taste incredible. - 26 Oct 2001 (Review from Allrecipes US | Canada)
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