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12Ingredients
105Minutes
150Calories
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Ingredients
US|METRIC
50 SERVINGS
- 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 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground nutmeg
- 1 1/2 tsp. ground cinnamon
- 2/3 cup flaked coconut
- 1 cup toasted walnuts (chopped)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1.5g8% |
Trans Fat0g |
Cholesterol |
Sodium130mg5% |
Potassium65mg2% |
Protein1g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber<1g4% |
Sugars12g |
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.
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Reviews(2)
Michaels 6 years ago
Did not turn out well and I am not sure why. It baked doughy even though I left it in longer
Jamie M. 9 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.