Coconut Pumpkin Bread

  • 1 cup Andre Prost Coconut Milk
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 cup sweetened coconut flakes
  • 1 cup raisins
  • 1-15 oz can pumpkin puree
  • 2 cups dark brown sugar
  • 1 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
Shredded coconut and Andre Prost Coconut Milk give these sweetbreads a rich texture and taste.
  1. Preheat oven to 350 degrees Fahrenheit. Butter and flour two 8 x 4-inch loaf pans.
  2. In a medium bowl, sift flour, baking soda, cinnamon, salt, nutmeg, and ginger.
  3. Stir in flaked coconut and raisins. Mix until well coated with flour mixture.
  4. Using an electric mixer, a mixing bowl beat together pumpkin, sugar, Coconut Milk, canola oil, eggs, and vanilla until well mixed.
  5. Combine flour mixture with pumpkin mixture. Mix until just incorporated. Divide evenly between the two loaf pans.
  6. Bake for 65-75 minutes or until a toothpick inserted in the bread comes out clean. Serve and enjoy!