Super Moist Pumpkin Bread
Makes 2 loaves, or 8 mini loaves.
SUPER MOIST is an accurate name for this bread. It's extremely dense, extremely moist, and all things fall.
Slightly adapted from: AllRecipes
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar2/3 cup white sugar
2 cups 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
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Pour batter into the prepared pans.
Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. 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 allow to cool completely.
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