Coconut Pumpkin Bread

No matter what type of lifestyle or diet you chose to embrace, family time at the holiday’s is always an eclectic blend of opinions, ideas and food.

And nothing says “I love you” more than a brother who delicately designs a vegan stuffing, a mother who consciously avoids all animal products for her sweet potato kale soup, and a sister who does her homework to find and make the perfect pumpkin bread recipe. 

So while each family gathering included the traditional turkey, it also included respect, consideration, and wonderful traditional fare converted to accommodate our vegan diet.

Best. Family. Ever.

Trina is my husband’s sister by marriage. She’s beautiful, passionate and has more style than anyone I know. She searched Alicia Silverstone’s website and found a pumpkin bread recipe that turned out amazing. It was created by Isa Chandra, who is the author of my favorite cookbook Veganomics.

Isa Chandra’s Super Moist Pumpkin Bread

The bread gets its name Super Moist from the addition of an unusual ingredient: coconut milk! This bread is so good that most people (even vegans) don’t believe that it’s vegan.

Equipment

(2) 8″ x 4″ loaf pans

Ingredients

  • 1 cup chopped walnuts
  • 3 1/2 cups all-purpose flour
  • 2 cups packed dark brown sugar
  • 2/3 cup white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup coconut milk
  • 2/3 cup flaked coconut

Directions

1. Preheat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans.

2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.

3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.

4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

5. Optional: 1/4 cup of powdered sugar made into a paste with lemon or orange juice serves as the perfect glaze!