By Food + Drink Contributor Sara Little
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
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.
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