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Copra Coconut Milk Pumpkin Bread

Coconut Milk Pumpkin Bread

Serves many (or not)

What you need

  • 3 1/2 cups all-purpose flour
  • 2/3 cup of Copra Coconut Milk (defrosted)
  • 2.5 cups packed dark brown sugar
  • 1 cup chopped walnuts
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground nutmeg
  • 3 teaspoons ground cinnamon
  • 2 cups pumpkin puree 
  • 1 cup vegetable oil
  • 2/3 cup coconut flakes 
  • Copra Organic Coconut Nectar for drizzling/serving, if desired!

step by step

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. 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. 
  3. Bake for 1 hour in the preheated oven, or until a toothpick in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Tent foil, and allow to cool completely.