Moist Pumpkin Loaf

    Moist Pumpkin Loaf

    (248)
    54saves
    1hr30min


    234 people made this

    About this recipe: The secret to this incredibly moist bread is coconut milk. It's vegan, dairy-free and tastes fantastic. Serve thickly sliced for afternoon tea or elevenses.

    Ingredients
    Makes: 2 loaves

    • 440g plain flour
    • 440g dark dark brown soft sugar
    • 135g caster sugar
    • 500g 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
    • 50g desiccated coconut
    • 115g toasted walnuts, chopped

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 20x10cm loaf tins.
    2. In a large bowl combine the flour, dark brown soft sugar, caster sugar, pumpkin puree, oil, coconut milk, bicarbonate of soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour has been incorporated. Fold in the walnuts and desiccated coconut. Pour batter into the prepared tins.
    3. Bake at 180 C / Gas 4 for 1 hour and 15 minutes or until a skewer inserted in the centre 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 & ratings
    Average global rating:
    (248)

    Reviews in English (248)

    2

    - Rated on  -  16 Sep 2013

    by
    310

    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.  -  30 Oct 2006  (Review from Allrecipes US | Canada)

    by
    275

    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.  -  17 Oct 2006  (Review from Allrecipes US | Canada)

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