Coconut Pumpkin Bread

Directions

1. Preheat oven to 350°F (175°C). Butter and flour two 8" x 4" 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. In a mixing bowl, using an electric mixer, 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.
7. Preheat oven to 350°F (175°C). Butter and flour two 8 x 4 inch loaf pans.
8. In a medium bowl, sift flour, baking soda, cinnamon, salt, nutmeg and ginger.
9. Stir in flaked coconut and raisins. Mix until well coated with flour mixture.
10. In a mixing bowl, using an electric mixer, beat together pumpkin, sugar, Coconut Milk,canola oil, eggs and vanilla until well mixed.
11. Combine flour mixture with pumpkin mixture. Mix until just incorporated. Divide evenly between the two loaf pans.
12. Bake for 65-75 minutes or until a toothpick inserted in the bread comes out clean.