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Shredded coconut and Andre Prost Coconut Milk give these sweet breads a rich texture and taste.
Time
- 20 minutes to assemble
- 65-75 minutes to bake
- Total time: 85-95 minutes
Yield
- 12 Servings
Directions
- Preheat oven to 350°F (175°C). Butter and flour two 8" x 4" loaf pans.
- In a medium bowl, sift flour, baking soda, cinnamon, salt, nutmeg and ginger.
- Stir in flaked coconut and raisins. Mix until well coated with flour mixture.
- In a mixing bowl, using an electric mixer, beat together pumpkin, sugar, Coconut Milk,canola oil, eggs and vanilla until well mixed.
- Combine flour mixture with pumpkin mixture. Mix until just incorporated. Divide evenly between the two loaf pans.
- Bake for 65-75 minutes or until a toothpick inserted in the bread comes out clean.
- Preheat oven to 350°F (175°C). Butter and flour two 8 x 4 inch loaf pans.
- In a medium bowl, sift flour, baking soda, cinnamon, salt, nutmeg and ginger.
- Stir in flaked coconut and raisins. Mix until well coated with flour mixture.
- In a mixing bowl, using an electric mixer, beat together pumpkin, sugar, Coconut Milk,canola oil, eggs and vanilla until well mixed.
- Combine flour mixture with pumpkin mixture. Mix until just incorporated. Divide evenly between the two loaf pans.
- Bake for 65-75 minutes or until a toothpick inserted in the bread comes out clean.