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Coconut Pumpkin Nut Bread

This bread takes pumpkin bread to a whole new realm. I invented this at some point whilst deliberating the way to make pumpkin bread hold its moistness even longer. Solution: coconut milk!

Ingredients :

• 3 ½ cups all-reason flour
• 2 cups packed darkish brown sugar
• ⅔ cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• ⅔ cup coconut milk
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon floor nutmeg
• 1 ½ teaspoons ground cinnamon
• ⅔ cup unsweetened flaked coconut
• 1 cup chopped walnuts, toasted

Instructions :

Prep : 10M	Cook : 284M	Ready in : 1H35M

Notes :

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