Vegan Pumpkin Bread (October 22, 2007)

Vegan Pumpkin Bread
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

1.   Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8×4 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. Divide the batter evenly between the prepared pans.

3. 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.

These were pretty good also, for being vegan. These kinds of bread never rise the way that I want them too and they often (and this was no exceptions) seem too dense. I might try them again…but this time using regular brown sugar instead of dark. The dark sugar kinda took over this bread and made it more “spice” bread than pumpkin bread.

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