How to Make Super Moist Pumpkin Bread - A Step-by-Step Guide

There's something about the arrival of fall that makes us crave all things pumpkin. And at the top of that list is definitely pumpkin bread. This Super Moist Pumpkin Bread is the perfect way to satisfy your pumpkin cravings while also filling your home with the warm and cozy scents of cinnamon, nutmeg, and allspice.

What sets this pumpkin bread apart from the rest is its incredibly moist and tender crumb. The secret ingredient? Sour cream! This addition not only adds moisture, but als...

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Ingredients

  • 3 ½ cups all-purpose flour
  • 2 cups packed dark brown sugar
  • ⅔ cup white sugar
  • 2 cups pumpkin puree
  • 1 cup vegetable oil
  • ⅔ cup coconut milk
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 ½ teaspoons ground cinnamon
  • ⅔ cup flaked coconut
  • 1 cup toasted walnuts, chopped

Information

  • Servings: 20
  • Yield: 2 to 4 - x inch loaves

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
  • In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or 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.
  • Nutrition

    360 cal.

    • Total Fat: 18g
    • Saturated Fat: 4g
    • Sodium: 257mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 2g
    • Total Sugars: 29g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 35mg
    • Iron: 2mg
    • Potassium: 166mg