Mommy's Time Out Magazine October 2017 (clone) - Page 15



This bread is super moist because of the *secret* ingredient of coconut milk. It’s a great fall recipe and makes great gifts for holiday hosts because it stays moist for so long! Recipe makes enough for 2 loaves or 24 muffins. FYI - When my kiddos were little and more picky, I had to call these "sugar muffins" instead of pumpkin muffins because obviously anything with pumpkin might be healthy, and therefore, disgusting.

2½ cups all-purpose flour 1 cup whole wheat flour

2 tsp baking soda1 tsp salt

1 tsp ground nutmeg1½ tsp ground cinnamon

½ tsp cardamom½ tsp allspice

2 cups packed dark brown sugar 2/3 cup granulated sugar

2 eggs15-oz can (2 cups) pumpkin puree

2/3 cup coconut milk1 cup walnuts, chopped (*optional)

1 cup vegetable oil (also can replace ½ cup of the oil with ½ cup of applesauce)

1. Preheat oven to 350°F.

2. Grease and flour two 8x4 inch loaf pans (or line muffin tins with liners).

3. In a large bowl sift the flours, baking soda, salt, nutmeg, cinnamon, cardamom and allspice.

4. In another bowl, using an electric mixer, combine the brown sugar, white sugar, eggs, pumpkin puree, oil, margarine and coconut milk.

5. Slowly add the flour to the wet mixture and mix until all of the flour is gone.

6. Pour batter into the prepared pans and top with chopped walnuts, if desired.

7. If making bread, bake 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.

8. If making muffins, bake for 15-20 minutes. Allow muffins to cool in the pan for 10 minutes, then cool completely on a cookie rack.


from the Kitchen of Jennifer Kovatch