Coconut Pumpkin Nut Bread

Ingredients

• 1/2 cup sall-purpose flour
• cup spacked dark brown sugar
• (15 ounce) can pumpkin puree
• cup vegetable oil
• 2/3 cup coconut milk
• 2/3 cup white sugar
• teaspoon sbaking soda
• 1/2 teaspoon sground cinnamon
• teaspoon ground nutmeg
• teaspoon salt
• cup chopped walnuts, toasted
• 2/3 cup unsweetened flaked coconut

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
2. Mix flour, brown sugar, pumpkin, oil, coconut milk, white sugar, baking soda, cinnamon, nutmeg, and salt together until well combined. Fold in walnuts and flaked coconut. Pour evenly into prepared pans.
3. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Remove from the oven and wrap tightly with foil; let steam 10 minutes. Turn out onto a rack. Tent lightly with foil; let cool completely.