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Moist Pumpkin Bread


  • 2-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 cups packed dark brown sugar
  • 2/3 cup white sugar
  • 2 cups pumpkin puree
  • 1/3 cup applesauce
  • 2/3 cup olive oil
  • 2/3 cup light coconut milk
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1-1/2 teaspoons ground cinnamon
  • 2/3 cup flaked coconut
  • 1 cup toasted walnuts, chopped


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8"x4" loaf pans.
  • In a large bowl combine all ingredients (with exception of your coconut flakes and nuts) until they are well blended and the flour is completely mixed in. Next, fold in the nuts and flaked coconut. Pour the batter into your prepared pans.
  • Bake for 1 hour to 1 hour and 15 minutes (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.
  • Servings: 20 (from two 8"x4" loaf)


  • Don't like walnuts? Instead use almond pieces or halves (not toasted). They taste wonderful!