Tuesday, January 29, 2013

Pumpkin Bread

I make these pumpkin muffins all the time, but this weekend I thought I'd change it up and make pumpkin bread with dark chocolate chunks instead.  Delish!

For pumpkin bread you'll need:
1/2 cup chopped walnuts
1-1/4 cups all-purpose flour 
1/2 cup whole wheat flour
1 cup packed dark brown sugar
1/3 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon all-spice 
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1 cup pumpkin puree
1/3 cup vegetable oil
1/3 cup coconut milk
1/3 cup flaked coconut
1/3 cup dark chocolate chunks

1. Preheat oven to 350°F.
2. Toast the walnuts for 8 to 10 minutes, or until lightly toasted, on an ungreased baking sheet.  Place aside to cool. 

3. In a large bowl, stir together the flours, brown sugar, white sugar, baking soda, salt, nutmeg, all spice, and cinnamon. Add the pumpkin puree, oil, and coconut milk.  Mix all the ingredients. Gently fold in the flaked coconut, dark chocolate chips, and toasted walnuts. 

4. Place the batter in a greased glass bread pan. 

5. Bake for an 1 hour to 1 hour and 15 minutes.  

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