Super Moist Pumpkin Bread

  • Recipe By
  • Published Dec 24th
  • Servings20
  • Calories360
This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to

Super Moist Pumpkin Bread Ingredients

The following are the ingredients needed to make delicious Super Moist Pumpkin Bread for 20 servings:

  • 3 1/2 cups all-purpose flour
  • 2 cups packed dark brown sugar
  • 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

Super Moist Pumpkin Bread Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Super Moist Pumpkin Bread easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. 2 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 of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
  3. 3 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 oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Nutrition Facts

Per Serving: 360 calories; 17.7 grams of fat; 48.9 grams of carbohydrates; 3.6 grams of protein; 0 milligrams of cholesterol; 257 milligrams of sodium.

  1. Sep 12th 2012

    I cut this recipe in half to ten servings. I had to make a couple substitutions only because I was limited in ingredients. I used pecans instead of walnuts, light brown sugar and instead of ...

  2. Nov 24th 2008

    I made many changes, but this turned into a fabulous (and healthier) bread:-subbed 2 c. whole wheat flour-subbed 1/2 c. applesauce for 1/2 oil-used light coconut milk-omitted white suga ...

  3. Oct 30th 2006

    I have now made this more times than I can count! I am always horrified by the amount of eggs and oil in these breads, so I made some easy substitutions to make it even healthier, but SHHHH ...

  4. Oct 17th 2006

    Yes, this is as super moist as it says and more. It's even moister the second day if you wrap it well in saran. The flaked coconut is completely uneccesary, and I didn't toast the walnuts ...

  5. Feb 12th 2006

    yummmmmmmm! This is a great treat for kids, my 8 month-old and my 2 year-old both love it. I make muffins and bake them @ 350 for about 22 minutes (give or take a minute) I also changed t ...

  6. Oct 16th 2005

    The first time I made this, it was good, but seemed to lack flavor. So the second time, I added 1/2 teaspoon of ground cloves and it really made a difference. This bread comes out very mo ...

  7. Feb 29th 2004

    Wow. In the ultimate quest for replicating the Starbuck's Pumpkin Scone, I discovered this recipe. It's moist, tasty and irresistably pumpkin. I followed the recipe exactly (I usually modify ...

  8. Apr 21st 2002

    i was so glad to find a vegan pumpkin bread recipe, especially one with such a creative alternative! the coconut is a great touch and it really does come out very moist. when i have a loaf t ...

  9. Dec 21st 2000

    This bread is wonderful. Everyone raves about how wonderful it tastes. I leave out the coconut because I'm not a fan, but the coconut milk really makes a difference in the moistness of the ...