Super Moist Pumpkin Bread Recipe

Name: Super Moist Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups All-purpose Flour; 2 cups Dark Brown Sugar (packed); 2/3 cups Granulated Sugar; 2 teaspoons Baking Soda; 1 teaspoon Salt; 1 teaspoon Ground Nutmeg; 1-1/2 teaspoon Ground Cinnamon; 2 cups Canned Pumpkin Puree; 1 cup Vegetable Oil; 2/3 cups Coconut Milk; 2/3 cups Sweetened, Flaked Coconut; 1 cup Chopped Walnuts

Servings: persons

3-1/2 cups All-purpose Flour
2 cups Dark Brown Sugar (packed)
2/3 cups Granulated Sugar
2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Ground Nutmeg
1-1/2 teaspoon Ground Cinnamon
2 cups Canned Pumpkin Puree
1 cup Vegetable Oil
2/3 cups Coconut Milk
2/3 cups Sweetened, Flaked Coconut
1 cup Chopped Walnuts

1
1. Preheat oven to 350 F. Grease and flour two 8x4 inch loaf pans.
2
2. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg and cinnamon.
3
3. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and walnuts. Divide the batter evenly between the prepared pans.
4
4. Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
5
5. Remove from oven, and cover loaves tightly with foil. Allow them to steam for 10 minutes. Remove foil and turn them out of the pans onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

1628

kcal

Calories

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3-1/2 cups All-purpose Flour, 2 cups Dark Brown Sugar (packed), 2/3 cups Granulated Sugar, 2 teaspoons Baking Soda, and more.

Yes, Super Moist Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Super Moist Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions