Super Moist Pumpkin Bread With Or Without Dates Recipes

SUPER MOIST PUMPKIN BREAD

Super Moist Pumpkin Bread image

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.

Provided by Kevin Ryan

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 20

Number Of Ingredients 12

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

Steps:

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 Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g

SUPER MOIST PUMPKIN BREAD WITH OR WITHOUT DATES

Super Moist Pumpkin Bread With or Without Dates image

This is the most amazingly moist pumpkin bread. It's great with just the traditional walnuts. It's surprisingly good with dates as well.

Provided by Sheila M @Gadiva

Categories Sweet Breads

Number Of Ingredients 15

Ingredients

3 cup(s) sugar
1 cup(s) oil
4 - eggs, beaten
1 can(s) 29 oz pumpkin (entire can)
3 1/2 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1 teaspoon(s) baking powder
2 teaspoon(s) salt
1 teaspoon(s) nutmeg
1 teaspoon(s) allspice
1 teaspoon(s) cinnamon
1/2 teaspoon(s) clove
2/3 cup(s) water
- chopped walnuts, to taste
- chopped soft dates, if desired to taste

Steps:

Cream sugar and oil together.
Add eggs and pumpkin, mix well.
In a separate bowl sift together dry ingredients.
Alternately add dry ingredients with water to pumpkin mixture.
Add walnuts and dates (if desired).
Pour into two well greased and floured 9x5 loaf pans.
Bake at 350 degrees for 1-1/2 hours or until tests done.
Let stand 10 minutes with a towel over pans to prevent drying out.
Remove from pan and wrap in foil. Freezes well.
Depending on the size of your pans determines how many loaves it makes. For me, it made 2 large deep loaves and one smaller loaf pan.

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