Aprons equal baking in my book. What better way to break in the Halloween apron than to bake some coconut pumpkin nut bread?
Won't you have a seat and join me? A mini loaf for me and one for you.
My recipe came from a coupon book my natural foods coop distributes monthly, but a quick Google search revealed the recipe can also be found at AllRecipes.com.
3-1/2 cups all-purpose flour
2 cups dark brown sugar
2/3 cups white sugar
1 (15 oz) can 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 cups unsweetened flaked coconut
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease two 8" x 4" loaf pans. (I used one large loaf pan and four small ones.)
Combine all ingredients - except the coconut and nuts - and mix until well blended. Fold in the coconut and nuts. Pour the batter into the prepared pans.
Bake for 1 hour and 15 minutes, or until inserted toothpick comes out clean. (The smaller loafs took 1 hour, the larger 1 hour 15 minutes.) Remove from oven, cover tightly with foil and allow to steam for 10 minutes. Remove foil and cool on baking rack. OR carefully slice a piece so you can savor the tastes while the bread is still warm
Disclaimer: The apron, which you'll remember I sewed as a gift, was not actually worn during the preparation of this bread. Cuz that'd be a bit tacky don't you think? Instead, I wore the black and yellow apron received from the June '08 apron swap.