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Servings: 20 / Yield: 2 – 8 x 4 inch loaves
Preheat the oven to 350 degrees F (175 degrees C).
Grease and flour two 8×4 inch loaf pans.
In a large bowl, combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg, and ground cinnamon.
Mix until all the flour is incorporated.
Fold in the nuts and flaked coconut.
Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and cover the loaves with foil tightly.
Allow them to steam for 10 minutes.
Remove the foil and turn out onto a cooling rack.
Tent lightly with the foil and allow it to cool completely.
Nutrition Facts Per Serving:
- Calories: 360.3
- Protein: 3.6g (7% DV)
- Carbohydrates: 48.9g (16% DV)
- Fat: 17.7g (27% DV)
- Sodium: 257.4mg (10% DV)
Indulge in the ultimate moistness of this Pumpkin Bread—perfect for a comforting treat!————————————————————————————————–
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