I can’t believe I’ve already been blogging for two years! When I look back at the recipes I’ve made, I am amazed at how much I’ve learned. My confidence in the kitchen has come so far. In fact, I’ve got a little project in store for the coming year as well as a resolution to learn how to use my sweet new dSLR. Stay tuned, readers. The big reveal will be in just over a week.
In the meantime, enjoy this moist, dense pumpkin bread. I’d have to say, I still like plain ol’ pumpkin bread and my much loved autumn harvest bread better than this recipe, but this is another variation for you coconut lovers out there to try.
Pumpkin-Coconut Bread with Walnuts
adapted from allrecipes
1 c. all-purpose flour
3/4 c. whole-wheat flour
3/4 c. packed dark brown sugar
1 c. pumpkin puree
1/2 c. unsweetened applesauce
1/2 c. light coconut milk
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 c. flaked coconut, plus 1/4 c. more for top
1/2 c. chopped walnuts, toasted
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8 x 4 inch loaf pan or three mini loaf pans.
2. Combine flours, brown sugar, pumpkin, applesauce, coconut milk, baking soda, salt, and spices. Mix until well blended.
3.Fold in coconut and nuts. Pour into prepared pans.
4. Bake for about 1 hour and 15 minutes for standard loaf pan or 35-40 minutes for mini pans.Check by inserting a toothpick into the center.Bread is done when toothpick comes out clean. Add baking time as necessary.Remove from oven.
5. Allow bread to cool, in the pan, on a cooling rack. If desired, turn out of pans when completely cooled. one year ago: My first blogiversary, celebrated with a sweet memory andchocolate rum balls two years ago (how fun is that to say?!?): The Lady and Sons’ mac and cheese