#pumpkin-nut bread

[julianoh]

Coconut Pumpkin Nut Bread Coconut milk and unsweetened coconut add an intriguing new flavor to a fantastic pumpkin-nut bread. 3.5 cups all-purpose flour, 1 can pumpkin puree, 2/3 cup unsweetened flaked coconut, 2/3 cup coconut milk, 2/3 cup white sugar, 1 teaspoon ground nutmeg, 2 cups packed dark brown sugar, 1 cup vegetable oil, 1 cup chopped walnuts toasted, 1.5 teaspoons ground cinnamon, 2 teaspoons baking soda, 1 teaspoon salt

[jumblejo]

for nanner, in case you don't have a pumpkin bread recipe yet (or want another)

Pumpkin-Nut Bread

Makes: one 9-inch loaf Prep time: 10 minutes Total time: 1 hour 5 min. plus cooling time

Notes:

Be sure to get unsweetened canned pumpkin, not pumpkin pie filling.

This is a fairly stiff batter that takes a bit of stirring to bring the ingredients together.  Stop mixing as soon as the batter comes together.

Ingredients:

2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1 (15-oz) can pumpkin 1 cup sugar 8 tablespoons (1 stick) unsalted butter, melted and cooled 2 large eggs 2 teaspoons vanilla extract 1 cup pecans or walnuts, toasted and chopped coarse 1 cup dried cranberries (optional)  (but a really good idea)

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 x 5in loaf pan with your non-stick spray/coating of choice.

2. Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg and ginger together in a large bowl.  Whisk the pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl until frothy.

3. Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined.  Fold in the nuts and cranberries.  (The batter will be very thick.)

4. Scrape the batter into the prepared pan and smooth the top.  Bake until golden and a  toothpick inserted comes out with just a few crumbs, 45-55 minutes.

5. Let the loaf cool in the pan for 10 min, before unmolding onto a wire rack to cool for an hour or so.

(Not my recipe, but a damn tasty one.)