INGREDIENTS:
- 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
METHOD:
- 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
No comments:
Post a Comment