Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Pumpkin Bread
20 minutes to assemble
65-75 minutes to bake
Total time: 85-95 minutes
65-75 minutes to bake
Total time: 85-95 minutes
12 Servings
20 minutes to assemble
65-75 minutes to bake
Total time: 85-95 minutes
65-75 minutes to bake
Total time: 85-95 minutes
12 Servings
Shredded coconut and A Taste of Thai Coconut Milk give these sweet breads a rich texture and taste.
Ingredients
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 cup sweetened coconut flakes
- 1 cup raisins
- 1-15 oz can pumpkin puree
- 2 cups dark brown sugar
- 1 cup Coconut Milk
- 1 cup canola oil
- 2 eggs
- 1 teaspoon vanilla
Directions
- Preheat oven to 350°F (175°C). Butter and flour two 8" x 4" loaf pans.
- In a medium bowl, sift flour, baking soda, cinnamon, salt, nutmeg and ginger.
- Stir in flaked coconut and raisins. Mix until well coated with flour mixture.
- In a mixing bowl, using an electric mixer, beat together pumpkin, sugar, Coconut Milk,canola oil, eggs and vanilla until well mixed.
- Combine flour mixture with pumpkin mixture. Mix until just incorporated. Divide evenly between the two loaf pans.
- Bake for 65-75 minutes or until a toothpick inserted in the bread comes out clean.
In This Recipe
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