Tuesday, October 27, 2015

Homemade Pumpkin Bread with Coconut Milk

By Food + Drink Contributor Sara Little

Homemade Pumpkin Bread Made with Coconut Milk (via Bubby and Bean)

As soon as there is an indication of fall being here, I am ready to jump on board with spicy amber candles and any recipe that involves fall harvest fruits and veggies. First up, is pumpkin bread. I like a really gooey, moist pumpkin bread, so I tried using a new ingredient, coconut milk. It seemed like the perfect addition to my standard recipe. It came out beautifully formed, perfectly browned on top, and really yummy!

3.5 c All Purpose Flour
2 c Packed Dark Brown Sugar
2/3 c White Sugar
2 c Pumpkin Puree
1 c Vegetable Oil
2/3 C Coconut Milk
2 t Baking Soda
1 t Salt
1/2 t Ground Nutmeg
1/2 t Clove
1/2 t Allspice
1.5 t Ground Cinnamon
1 c Chopped Walnuts

Preheat the oven to 350 degrees. Mix together the flour, brown sugar, and white sugar and then fold in the pumpkin puree. (I have used both fresh pumpkin and canned pumpkin puree and honestly can't tell the difference. I happen to despise roasting squash, so I typically go with the canned pumpkin puree, but be sure to get puree, not pumpkin pie filling.)  Add the rest of the ingredients and mix well. The mix will be very moist and not at all hard to mix.

Butter two bread loaf pans to prepare for the mix. Then divide the mix equally between the two loaf pans. You will want to leave about a half inch of space at the top of the pan for the bread to rise.

Let the bread bake for about 1 hour and 15 minutes, until a toothpick can be inserted and pulled out clean. Let cool and pop them out of the pan for serving.

Serve with coffee or some hot cider. Enjoy! - Sara

Pumpkin bread is my favorite of all of the sweet breads (banana, zucchini, etc.) by a mile. And the addition of coconut milk sounds ridiculously good. I can't wait to try it. Sara is an event planner and "expert in indulgence" who has lived in the heart of Sonoma County California's wine country for 12 years.  In addition to sharing her favorite foods and wines, recipes and more as our Food and Drink Contributor, she plans unique, personalized getaways to and events in wine country for her hospitality business, Wine Country Goodness, and travels the country in search of the best places to stay, explore, eat, and drink. You can also find Sara on her blog, Facebook, Instagram, and Pinterest.



  1. Yum!!! The addition of coconut milk sounds amazing!!

  2. Pumpkin bread is my favorite, too! I've been making little pumpkin bread "muffins" out of Kodiak Cakes whole grain flour. Mmmmmmm. :-)

  3. Okay, I admit it - when it comes to baking my attitude is entirely French. Which is to say, I never bake at home what I could buy at the local pastry shop. So I won't lie and say I'm going to test this recipe out because I won't, despite how delicious it looks. But you have reminded me that our local vegan bakery makes the most delicious pumpkin break this time of year and I think I'll have to go pick some up!

  4. I would have never thought to add coconut milk, what a great idea! I'm for sure trying this. Thanks!

  5. Oh my gosh, this sounds delicious!! I might have to try it, the coconut milk sounds like such a great idea!

  6. This look absolutely delicious!! Lila and I made some pumpkin spice chocolate chips muffins the other night and we can't stop eating them!!

  7. It looks delicious! I'm lacto intol and a pumpkin addict, so it's just perfect. I pinned it for later. <3

  8. Thanks for your comments everybody! I'll make sure Sara sees them. xo, m

  9. Mmmm...good for breakfast or an afternoon treat :)

  10. Never heard of pumpkin bread, it sounds and looks delicious!


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