Vicky's Vegan Recipes #103

Pumpkin Bread

Recipe Servings: 20

Ingredients

one cup chopped walnuts
three and half cups all-purpose flour
two cups packed dark brown sugar
quarter cup white sugar
two teaspoons baking soda
one teaspoon salt
one teaspoon ground nutmeg
one and half teaspoons ground cinnamon
two cups pumpkin puree
one cup vegetable oil
quarter cup coconut milk
quarter cup flaked coconut

PROCEDURE

Preparation Time: 5 minutes
Cooking Period: 1 Hour and 15 minutes
Ready In: 1 Hour and 30 minutes

Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for eight to ten minutes, or till lightly browned. Set aside to chill.

In a large sized dish, mix together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Put the pumpkin puree, oil, and coconut milk, and blend till all of the flour is absorbed. Flip in the flaked coconut and toasted walnuts. Split the batter evenly between the prepared pans.

Bake for one hour and fifteen minutes in the preheated oven, or till a toothpick inserted in the center comes out clean. Eliminate from oven, and wrap loaves tightly with foil. Let it to steam for ten minutes. Eliminate foil, and turn out onto a cooling rack. Tent loosely with the foil, and let it to cool completely.

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