Moist Pumpkin Loaf

Moist Pumpkin Loaf


233 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.

Kevin Ryan

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

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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- Rated on - 16 Sep 2013

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