Friday, October 28, 2011

Super Moist Pumpkin Bread

Adapted from

  • 3 1/2 cups whole wheat flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2/3 cup flaked organic unsweetened coconut

  • 2 cups pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 2/3 cup coconut milk

  • For pumpkin puree, place 1/2 of a cheese pumpkin cut side down in roasting pan and cover with foil; bake at 400 degrees for about 45 minutes or until soft; scoop pumpkin out of shell, cool and puree in food processor; makes about 6 cups - freeze extra
  • Set oven to 350 degrees; grease and flour two 8 x 4 inch loaf pans
  • In a large bowl, stir together flour, sugar, baking soda, spices, salt, and coconut
  • In a separate bowl, beat with hand mixer on low until combined pumpkin, oil, applesauce and coconut milk
  • Pour wet ingredients in with the dry ingredients and mix with a spoon just until combined
  • Divide batter evenly between loaf pans
  • Bake for 1 hour or until a toothpick inserted in center comes out clean
  • Remove from oven, cover loaf pans tightly with foil and let steam for 10 minutes
  • Remove foil, turn loaves out onto a cooling rack, tent loosely with foil and allow to cool completely

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