You don’t have to wait for Halloween to enjoy a pumpkin-y treat. This recipe for pumpkin bread comes from vegan baker and author, Isa Chandra. I haven’t tried it, but it looks yummy, especially for all you flirts and vegans! Superheroes, you can make this for your friends, and try a few bites once in a blue moon – but I don’t recommend it if you’re following a strict superhero diet.

Super Moist Pumpkin Bread
by Isa Chandra

Serves 8

The bread gets its name Super Moist from the addition of an unusual ingredient: coconut milk! This bread is so good that most people (even vegans) don’t believe that it’s vegan.

Equipment

• (2) 8″ x 4″ loaf pans

Ingredients

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

Directions

1. Preheat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans.
2. 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.
3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Thanks Isa! If any of you try this recipe, let me know how you like it. What’s your favorite pumpkin recipe?