pumpkin bread

I wish I had a picture of this bread but I don't. Every time I think of it, it's too late. Nothing left but crumbs.

But just trust me - this recipe makes two super-moist loaves of amazing bread. It freezes really well. I've also used this recipe to make muffins and the results are just as good.

Pumpkin Bread

3 1/2 cups all purpose flour

2 cups dark brown sugar

2/3 cup white sugar

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp allspice

2 cups pumpkin puree (not pumpkin pie filling)

2/3 cup coconut milk

3 eggs

1 cup veg oil

1 tsp vanilla

Mix together the flour, sugars, baking soda, salt, and spices in a large bowl. In a separate bowl, whisk the pumpkin puree with the coconut milk, eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients and stir just until combined.

Line two loaf pans with parchment paper. Bake 350 degrees for 1 hour and 15 mins or till a toothpick or wooden skewer inserted in the centre comes out clean. Cool in pans for 15 minutes, then remove and finish cooling on a rack. Keeps well, tightly wrapped, for about a week.

To make muffins: Follow recipe directions and then line a muffin pan with paper muffin cups. Fill about 3/4 full. Bake 350 degrees for about 20-25 minutes, or till a toothpick inserted in the centre comes out clean. Cool in the muffin pan for 5 minutes, then remove and finish cooling on a rack. You should get at least 24 muffins.

Note: I always freeze one loaf and it freezes really well. I haven't tried freezing muffins so I'm not sure how well they will keep in the freezer.

Also: Asian grocery stores often sell smaller cans of coconut milk. If you can only find the regular soup-can size, you can freeze the rest of the coconut milk till the next time you make this recipe!