Super Moist Pumpkin Bread Good Recipes

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Super Moist Pumpkin Bread

"This is an superb bread. Its moistness comes from the addition of an unusual factor: coconut milk! Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

three half cups all-cause flour
2 cups packed darkish brown sugar
2/three cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/three cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 half teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped

Instructions :

Prep :	Cook : 20M	Ready in :

Preheat oven to 350 tiers F (175 stages C). Grease and flour two 8x4 inch loaf pans.
In a huge bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, floor nutmeg and floor cinnamon. Mix until all of the flour is long gone. Fold inside the nuts and flaked coconut. Pour batter into the prepared pans.
Bake at 350 levels F (a hundred seventy five degrees C) for 1 hour and 15 mins or till a toothpick inserted inside the middle comes out smooth. 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 permit to cool completely.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, cook it evenly, and make clean-up less difficult.

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