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I was skeptical initially because there are no eggs in this recipe, but this bread is wonderful. Each time I've made it I ommitted the walnuts and shreddd coconut and it still turned out GREAT. Incredibly moist - the best I've had.

I have now made this more times than I can count! I am always horrified by the amount of eggs and oil in these breads, so I made some easy substitutions to make it even healthier, but SHHHH, I don't tell anyone when I give it to them! I substitute 1 cup of whole wheat flour for 1 cup of regular

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool. In a large bowl, stir together the flour, brown sugar,

In a medium bowl, combine oil, water, eggs and pumpkin; blend well. Add to flour mixture; beat one minute at medium speed. Fold in pecans. Pour batter into greased pans. Bake at 350 degrees F. for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and then remove

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Servings: 20 Ingredients: 3 1/2 cups all-purpose flour 2 cups packed dark brown sugar 2/3 cup white sugar 2 cups pumpkin puree 1 cup vegetable oil 2/3 cup coconut milk 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1 1/2 teaspoons ground cinnamon 2/3 cup flaked coconut 1 cup
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Moist Pumpkin Bread Recipe