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Coconut Pumpkin Nut Bread This bread takes pumpkin bread to a whole new realm. I invented this one    day when thinking of how to make pumpkin bread retain its moistness even    longer. Solution: coconut milk! Prep Time: approx. 10 Minutes. Cook Time:    approx. 1 Hour 15 Minutes. Ready in: approx. 1 Hour 35 Minutes. Makes 2 - 8 x 4    inch loaves (20 servings). 3 1/2 cups all-purpose flour 2 cups packed dark brown sugar 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 2/3 cup unsweetened flaked coconut 1 cup chopped walnuts, toasted   www.allrecipes.com

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Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x    4 inch loaf pans. 2 Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt,    and spices. Mix until well blended. Fold in coconut and nuts. Pour into    prepared pans. 3 Bake for about 1 hour and 15 minutes, or until an inserted toothpick    comes out clean. Remove from oven. Cover with foil tightly, and allow to    steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly    with the foil, and allow to cool completely.                   www.allrecipes.com