This is a variation of a recipe that I found on a vegan site, www.theppk.com
I reduced the sugar and increased the coconut content--personal preference. I also reduced the oil. If you find it needs more moisture, just add a little bit more of the coconut milk.
Great for this time of year! The recipe makes two loaves.
Equipment
(2) 8″ x 4″ loaf pans
Ingredients
1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1/2 cup vegetable oil
2/3 cup coconut milk
1 cup flaked coconu
Directions
1. Preheat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans.
2. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
