Friday, March 26, 2010

Pumpkin Coconut Bread (VEGAN)

Alright...I just made this bread this afternoon and hands down, one of the best breads I have EVER made!!!! It is very moist, full of flavor and is vegan. I did alter the recipe some based on what I had in my house and to make it healthier. I completely omitted the white sugar, I used 1 1/2 cups of oat flour, I used pecans instead of walnuts and instead of oil I used applesauce and mmmmm. SO good!

3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup unsweetened flaked coconut
1 cup chopped walnuts, toasted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut and nuts. Pour into prepared pans.
Bake for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.

1 comment:

Mom said...

Hi - love your blog. Would you like to join the Michigan Lady Food Bloggers?