Coconut Pumpkin Nut Bread

Recipe from the Whole Foods Coop. I thought the combination of coconut and pumpkin sounded scrumptious! I was right!

• Ready In: 1 hr 10 mins
• Yields: 2 loaves

Ingredients

• 3 1⁄2 cups all-purpose flour
• 2  cups dark brown sugar, packed
• 2⁄3 cup white sugar
• 1 (15 ounce) can 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
• 1  cup walnuts, toasted and chopped

• Optional

• 2⁄3 cup unsweetened flaked coconut

Directions

1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
2. Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt and spices. Mix well until blended. Fold in walnuts (and flaked coconut if you desire). Pour into prepared pans.
3. Bake for 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven, cover tightly with foil and allow to steam 10 minutes. Remove foil and let cool on baking rack.