Super Moist Pumpkin Bread

ALLRECIPES(2)
Jamie M.: "This recipe was great. My 2 year old is allergic…" Read More
12Ingredients
105Minutes
150Calories

Ingredients

US|METRIC
  • 3 1/2 cups all-purpose flour
  • 2 cups dark brown sugar (packed)
  • 2/3 cup white sugar
  • 2 cups 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 flaked coconut
  • 1 cup toasted walnuts (chopped)
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    NutritionView More

    150Calories
    Sodium5% DV130mg
    Fat11% DV7g
    Protein2% DV1g
    Carbs7% DV20g
    Fiber4% DV<1g
    Calories150Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1.5g8%
    Trans Fat0g
    Cholesterol
    Sodium130mg5%
    Potassium65mg2%
    Protein1g2%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber<1g4%
    Sugars12g24%
    Vitamin A30%
    Vitamin C2%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Michaels a year ago
    Did not turn out well and I am not sure why. It baked doughy even though I left it in longer
    Jamie M. 4 years ago
    This recipe was great. My 2 year old is allergic to eggs and nuts and I'm always struggling to find bread recipes that are still yummy and moist. Don't remove the coconut milk, you can't taste it at all. I made the batter into muffins and it made 24 good sized muffins so I froze half. Both my husband and son really liked them.

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